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 with a paper towel and set aside.
- Heat a large skillet over medium heat, season shrimp with salt and pepper.
- Melt 2 tablespoons of butter in the skillet.
- Increase heat to high, add shrimp, and cook for 2 minutes without moving them. Flip and cook for 2 minutes more.
- Remove shrimp from skillet and set aside.
- In the same skillet, reduce heat to medium, add 2 tablespoons of butter, and let it melt.
- Add olive oil, crushed red pepper flakes, and shallots; cook until shallots are softened, about 8 to 10 minutes.
- Stir in garlic and cook for 1 more minute until fragrant.
- Pour in the wine, let it simmer for 5 minutes, stirring occasionally.
- Mix in the remaining butter, lemon juice, and lemon zest; reduce heat to low.
- Once the water is boiling, add salt and then 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 skillet from heat, taste sauce, and adjust salt and pepper if needed.
- Toss in pasta and parsley, stirring well to coat.
- Add 1/4 cup of reserved pasta water and toss; continue adding water until desired sauce consistency is achieved.
- Drizzle with more olive oil, sprinkle with parsley, and serve immediately.
- Garnish with parsley and lemon slices.
Notes
For added flavor, consider using a mix of fresh herbs like basil and oregano.
Ensure to reserve enough pasta water to help adjust the sauce consistency later.
Using freshly squeezed lemon juice enhances the dish’s brightness.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 1g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 220mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.