Print
Ingredients
Scale
- 3/4 pound (340g) dried pasta linguini or angel hair, recommended
- 1 and 1/2 pounds (681g) jumbo fresh shrimp peeled, deveined, and tails removed
- salt and pepper as needed
- 6 tablespoons (85g) unsalted butter divided
- 6 tablespoons (85ml) olive oil plus more for drizzling
- 1/4 teaspoon crushed red pepper flakes
- 2 small shallots finely diced
- 8 cloves garlic minced
- 3/4 cup (171ml) white wine
- 1/4 cup (57ml) lemon juice freshly squeezed
- 1 teaspoon lemon zest finely grated
- 2 tablespoons (18g) fresh parsley finely chopped
- lemon slices garnish, optional
Instructions
- Bring a large pot of water to a boil for the pasta.
- Pat the shrimp dry using a paper towel and set them aside on a large plate.
- Heat a large skillet over medium heat, season the shrimp with salt and pepper, and melt 2 tablespoons of butter in the skillet.
- Increase the heat to high, add the shrimp to the pan, and cook for 2 minutes without moving them. Flip the shrimp and cook for another 2 minutes, then remove them from the pan.
- In the same skillet, reduce the heat to medium, add 2 tablespoons of butter, and cook until melted. Stir in the olive oil, crushed red pepper flakes, and shallots, cooking until the shallots are translucent, about 8 to 10 minutes.
- Add the minced garlic and cook for 1 more minute until fragrant.
- Pour in the white wine and let it simmer for 5 minutes, stirring occasionally. Stir in the remaining 2 tablespoons of butter, lemon juice, and lemon zest then reduce the heat to low.
- Once the water is boiling, add a teaspoon of salt and the pasta. Cook until just al dente, about 6 to 8 minutes. Drain the pasta, reserving 1 and 1/2 cups of the pasta water.
- Return the shrimp to the skillet and warm for 1 minute. Remove the skillet from heat and adjust the seasoning with salt and pepper as needed.
- Add the pasta and chopped parsley to the skillet, tossing to coat. Gradually add pasta water until reaching your desired sauce consistency.
- Drizzle with olive oil, sprinkle with parsley, and serve immediately with lemon slices for garnish.
Notes
For additional heat, consider adding more crushed red pepper flakes according to your preference.
Using fresh lemon juice and zest enhances the flavor significantly.
Feel free to substitute the pasta type based on your preference or what you have available.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 170mg