Ingredients:

  • 1 lb linguine
  • 1 tbsp salt
  • 1½ lbs large shrimp, peeled and deveined
  • 3 tbsp unsalted butter
  • 2 tbsp extra-virgin olive oil
  • 6 cloves garlic, minced
  • 1/2 cup white grape juice
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/4 cup fresh parsley, chopped
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Instructions:

  1. Bring a large pot of water salted with 1 tbsp salt to a rolling boil. Add the 1 lb linguine and cook according to package directions until just under al dente. Reserve 1/2 cup of the starchy pasta water before draining the pasta.
  2. Pat the 1½ lbs shrimp completely dry with paper towels. Heat 1 tbsp of butter and 1 tbsp of olive oil in a 12-inch skillet over medium-high heat. Add shrimp in a single layer and sear for 1-2 minutes per side until they turn opaque, golden, and reach an internal temperature of 145°F (63°C). Remove shrimp from the pan and set aside on a plate.
  3. Reduce heat to medium. Add the remaining 2 tbsp of butter and 1 tbsp of olive oil to the skillet. Stir in the 6 cloves of minced garlic and cook for 60 seconds until fragrant.
  4. Pour in the 1/2 cup white grape juice and 1 tbsp lemon juice, scraping the bottom of the pan. Simmer for 3-4 minutes until the liquid reduces by half.
  5. Toss the cooked linguine and seared shrimp into the skillet. Pour in the reserved 1/2 cup pasta water and toss vigorously over medium heat for 1-2 minutes until the sauce becomes a glossy glaze.
  6. Stir in the 1 tsp lemon zest, 1/4 cup chopped parsley, 1/2 tsp kosher salt, and 1/4 tsp black pepper just before removing from heat.