15-Minute Lemon-Garlic Shrimp Linguine

Ingredients

• 340 g linguine
• 450 g large shrimp, peeled and deveined
• 2 tbsp extra-virgin olive oil
• 3 tbsp unsalted butter
• 4 unit garlic cloves, thinly sliced
• 0,5 tsp chili flakes
• 0,33 cup dry white wine
• 1 unit lemon, zested and juiced
• 0,33 cup flat-leaf parsley, chopped
• 0,33 cup parmesan, finely grated

Instructions

1. 1

   Bring a large pot of well-salted water to a rolling boil and cook 340 g linguine until 1 minute shy of al dente, reserving 1 cup of pasta water before draining.

2. 2

   Meanwhile, pat 450 g peeled shrimp dry and season with salt and pepper.

3. 3

   Heat 2 tbsp extra-virgin olive oil in a large skillet over medium-high until it shimmers without smoking.

4. 4

   Sear the shrimp in a single layer for 60 seconds per side, until just pink and opaque, then transfer to a plate.

5. 5

   Lower heat to medium, add 3 tbsp butter and 4 thinly sliced garlic cloves, and sweat for 45 seconds until fragrant but not browned.

6. 6

   Add 1/2 tsp chili flakes and deglaze with 1/3 cup dry white wine, scraping up any fond, and reduce by half.

7. 7

   Stir in the zest and juice of 1 lemon plus 1/2 cup pasta water, then swirl to emulsify into a glossy sauce.

8. 8

   Return the pasta and shrimp to the skillet, tossing vigorously for 1 minute so the sauce coats every strand; add more pasta water if it looks dry.

9. 9

   Off heat, fold in 1/3 cup chopped parsley and 1/3 cup grated parmesan.

10. 10

    Serve immediately with an extra shower of parmesan and a crack of black pepper.