Ingredients
1 lb (450g) Large shrimp, peeled and deveined
12 oz (340g) Linguine or fettuccine
4 tbsp Unsalted butter
2 tbsp Olive oil
4 cloves Garlic, minced
½ cup Dry white wine (or chicken broth)
1 tbsp Fresh lemon juice
¼ cup Heavy cream (optional)
½ cup Grated Parmesan cheese
2 tbsp Fresh parsley, chopped
Salt, pepper, and red pepper flakes (to taste)
Instructions
1. Cook Pasta: Boil linguine in salted water until al dente. Reserve 1 cup pasta water, then drain.
2. Sear Shrimp: Heat 2 tbsp oil and 2 tbsp butter in a large skillet. Cook seasoned shrimp for 2-3 minutes per side until pink and opaque. Set aside.
3. Sauté Aromatics: Melt remaining butter in the same skillet. Sauté garlic (and red pepper flakes) until fragrant.
4. Make Sauce: Deglaze with wine/broth and simmer for 2-3 minutes. Stir in lemon juice, cream, and Parmesan until smooth. Thin with reserved pasta water as needed.
5. Toss: Add shrimp and cooked pasta to the sauce. Toss until everything is evenly coated and hot. Garnish with parsley and extra Parmesan.
Notes
Pro-Tips:
• Always pat shrimp dry before searing to ensure they brown nicely instead of steaming.
• Use the reserved starchy pasta water to emulsify your sauce, giving it a silky, professional finish that clings to the noodles.
• Garlic burns easily; sauté it over medium heat and stir constantly for the best aromatic flavor.
Variations:
• Spicy: Increase the red pepper flakes or add a dash of cayenne pepper.
• Veggie Add-ins: Toss in sautéed spinach, cherry tomatoes, or roasted asparagus.
• Dairy-Free: Omit heavy cream and use extra pasta water and olive oil for a lighter sauce.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American