Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 teaspoon (5ml) kosher salt
  • ½ teaspoon (2.5ml) black pepper
  • 1 pound (450g) linguine pasta
  • 4 tablespoons (56g) unsalted butter
  • 4 cloves garlic, minced
  • ¼ cup (60ml) dry white wine (like Pinot Grigio or Sauvignon Blanc)
  • ¼ cup (60ml) chicken broth (low sodium)
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 2 tablespoons (10g) chopped fresh parsley
  • Pinch of red pepper flakes (optional)
  • 2 tablespoons Olive Oil
  • Lemon wedges
  • Grated Parmesan cheese

Instructions:

  1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions for al dente. Reserve about 1 cup (240ml) of pasta water before draining.
  2. While the pasta is cooking, season the shrimp with salt and pepper.
  3. Melt the butter and olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant (about 30 seconds). Be careful not to burn the garlic!
  4. Pour in the white wine and chicken broth. Scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes, until slightly reduced.
  5. Add the seasoned shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until pink and opaque. Don't overcook them, or they'll be rubbery – nobody wants that!
  6. Stir in the lemon juice, parsley, and red pepper flakes (if using).
  7. Add the drained pasta to the skillet with the shrimp and sauce. Toss to coat. If the sauce seems too thick, add a little of the reserved pasta water until it reaches your desired consistency. Serve immediately, garnished with lemon wedges and grated Parmesan cheese.