Ingredients:

  • 1 pound (454g) large shrimp, peeled and deveined
  • 4 tablespoons (56g) unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup (60ml) dry white wine (like Pinot Grigio or Sauvignon Blanc)
  • 1/4 cup (60ml) chicken broth (low sodium preferred)
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1/4 cup (15g) chopped fresh parsley
  • 1/4 teaspoon red pepper flakes (optional, for a little kick!)
  • Salt and freshly ground black pepper to taste
  • 1 pound (454g) linguine pasta
  • 8 cups (1.9L) water
  • 1 tablespoon salt

Instructions:

  1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Drain well and set aside.
  2. Melt the butter in the large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic!
  3. Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
  4. Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until pink and opaque. Don't overcook the shrimp, or they'll become rubbery!
  5. Stir in the lemon juice, parsley, and red pepper flakes (if using). Season with salt and pepper to taste.
  6. Add the cooked linguine to the skillet and toss to coat with the sauce. Serve immediately.