Ingredients:

  • 1 pound (450g) linguine pasta
  • 4 tablespoons (60ml) olive oil
  • 4 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (adjust to taste)
  • 1 1/2 pounds (680g) large shrimp, peeled and deveined
  • 1/4 cup (60ml) dry white wine (like Sauvignon Blanc or Pinot Grigio) – Optional
  • 1/4 cup (60ml) chicken broth
  • 1/4 cup (60ml) lemon juice, freshly squeezed
  • 2 tablespoons (30g) unsalted butter
  • 1/4 cup (a small bunch) fresh parsley, chopped
  • Salt and freshly ground black pepper to taste
  • Lemon wedges, for serving

Instructions:

  1. Bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente. Drain, reserving about 1/2 cup of pasta water.
  2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes and sauté for about 30 seconds, until fragrant. Don't burn the garlic!
  3. Add shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque.
  4. Pour in white wine (if using) and let it simmer for 1 minute, scraping up any browned bits from the bottom of the pan. Add chicken broth and lemon juice, bring to a simmer.
  5. Reduce heat to low. Stir in butter until melted and the sauce is slightly thickened. Season with salt and pepper to taste.
  6. Add drained pasta to the skillet with the shrimp. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until desired consistency is reached.
  7. Stir in parsley. Serve immediately with lemon wedges.