Ingredients:

  • 12 oz linguine
  • 1 lb large shrimp, peeled and deveined
  • 1 tsp kosher salt
  • 0.5 tsp red pepper flakes
  • 4 tbsp unsalted butter
  • 2 tbsp extra virgin olive oil
  • 6 cloves garlic, minced
  • 1 large lemon, zested and juiced
  • 0.5 cup fresh Italian parsley, finely chopped
  • 0.5 cup freshly grated Parmesan cheese
  • 1 cup reserved starchy pasta water

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Add the linguine and cook for 2 minutes less than the package directions until slightly firm to the bite.
  2. Dip a measuring cup into the pot to save 1 cup of starchy liquid before draining.
  3. Pat the 1 lb large shrimp with paper towels until the surface is bone dry. Note: Moisture is the enemy of a good sear.
  4. Toss the shrimp with 1 tsp kosher salt and 0.5 tsp red pepper flakes.
  5. Heat 2 tbsp extra virgin olive oil in a skillet and cook shrimp for 2 minutes per side until they turn opaque and pink.
  6. Remove shrimp, lower heat, and add 6 cloves minced garlic until fragrant but not browned.
  7. Add 0.5 cup pasta water and the juice of 1 large lemon, scraping the bottom of the pan to release the fond.
  8. Whisk in 4 tbsp unsalted butter one tablespoon at a time until the liquid becomes glossy.
  9. Return the shrimp and linguine to the pan, adding the lemon zest and remaining pasta water as needed.
  10. Turn off the heat and fold in 0.5 cup fresh Italian parsley and 0.5 cup freshly grated Parmesan cheese until the cheese is melted and velvety.