Ingredients

• 1 pound shrimp, peeled and deveined
• 12 ounce linguine pasta
• 4 tablespoon unsalted butter
• 2 tablespoon olive oil
• 6 clove garlic, minced
• 0.75 cup dry white wine
• 0.5 cup chicken broth
• 2 tablespoon fresh lemon juice
• 0.5 teaspoon red pepper flakes
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 3 tablespoon fresh parsley, chopped
• 2 tablespoon Parmigiano-Reggiano cheese, grated
• 1 lemon, cut into wedges

Steps

1. Fill a large pot with 4 quarts of water and bring to a boil over high heat. Once boiling, add 1 teaspoon of kosher salt.
2. While water heats, pat the 1 lb shrimp dry with paper towels and season evenly on both sides with ½ teaspoon salt and ½ teaspoon black pepper.
3. Mince the 6 garlic cloves and measure out the dry white wine, chicken broth, and lemon juice into separate small bowls.
4. Chop the fresh parsley and set aside. Grate or measure the Parmigiano-Reggiano cheese and set aside.
5. Once the water is at a rolling boil, add the 12 oz linguine and cook according to package directions (usually 9–11 minutes), stirring occasionally, until al dente.
6. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
7. Carefully place the seasoned shrimp in the hot skillet in a single layer. Do not stir for 2 minutes to allow them to develop a golden crust on the bottom.
8. Flip the shrimp and cook for another 1 to 2 minutes until the second side is pink and just cooked through. Transfer the cooked shrimp to a clean plate.
9. Reduce the heat to medium and add 4 tablespoons of butter to the same skillet.
10. Once the butter is foaming, add the minced garlic and red pepper flakes. Sauté for about 30 seconds, stirring constantly, until fragrant but not browned.
11. Carefully pour in the ¾ cup white wine, scraping up any browned bits stuck to the bottom of the skillet with a wooden spoon.
12. Add the ½ cup chicken broth and 2 tablespoons lemon juice. Bring to a gentle simmer and cook for 2 to 3 minutes, stirring occasionally, until the sauce reduces slightly and flavors meld.
13. Return the cooked shrimp to the skillet, stirring gently to coat them in the sauce. Cook for 1 minute to warm through.
14. Drain the cooked linguine in a colander, reserving ½ cup of pasta water.
15. Add the drained linguine directly to the skillet with the shrimp and sauce. Toss gently to combine, adding a splash of reserved pasta water (1–2 tablespoons) if the sauce seems too thick.
16. Divide the shrimp and linguine among 4 serving bowls. Garnish each bowl with fresh chopped parsley, grated Parmigiano-Reggiano, and a lemon wedge on the side.