Ingredients

• 1 pound shrimp, large, peeled and deveined
• 12 ounce linguine pasta
• 6 tablespoon unsalted butter
• 8 garlic cloves, minced
• 0.5 cup dry white wine
• 2 lemons
• 0.25 cup fresh Italian parsley, chopped
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 0.25 teaspoon red pepper flakes
• 2 tablespoon pasta water, reserved

Steps

1. Bring a large pot of salted water to a boil over high heat for the pasta.
2. While the water heats, pat the shrimp dry with paper towels and season with salt and pepper.
3. Mince the garlic cloves and finely chop the fresh parsley. Juice one lemon and cut the other into thin slices for garnish.
4. When the water reaches a rolling boil, add the linguine and stir immediately to prevent sticking. Cook according to package directions until al dente, about 9-11 minutes.
5. While the pasta cooks, melt 3 tablespoons of butter in a large skillet over medium-high heat.
6. Once the butter is foaming, add the minced garlic and sauté for about 45 seconds until fragrant, stirring constantly to avoid browning.
7. Increase heat to high and add the prepared shrimp in a single layer. Cook for 2-3 minutes until the shrimp begins to turn pink on the underside, then flip and cook the other side for another 2-3 minutes until fully pink and cooked through.
8. Carefully add the white wine to the skillet, stirring gently to deglaze and combine with the butter. Cook for 2 minutes to allow the wine to reduce slightly.
9. Remove the skillet from heat and stir in the remaining 3 tablespoons of cold butter and lemon juice until the sauce is silky and well combined. Season with red pepper flakes if desired.
10. Drain the linguine in a colander, reserving 2 tablespoons of the starchy pasta water.
11. Add the drained linguine directly to the skillet with the shrimp and sauce. Toss gently to coat, adding the reserved pasta water if needed to create a light, silky consistency.
12. Transfer the pasta to serving bowls or a platter, distributing the shrimp evenly. Garnish generously with fresh chopped parsley and lemon slices.