- Main
- Shellfish
- Italian
- American
- Stovetop
Ingredients
- 1 lb
linguine
- 1 lb
large shrimp, peeled and deveined, tails off
- 1 tbsp
olive oil
- 6 tbsp
unsalted butter, cut into pieces
2 tbsp in step 3, 4 tbsp in step 6
- 6 cloves
garlic, thinly sliced
- 1/2 tsp
red chili flakes
- 3/4 cup
dry white wine (such as Pinot Grigio)
- 1
lemon, zested and juiced
- 1/2 cup
flat-leaf parsley, chopped
kosher salt, to taste
black pepper, to taste
- 1/4 cup
grated Parmesan (optional)
- Pescatarian
Contains milk (unsalted butter, grated Parmesan), wheat (linguine) and shellfish (large shrimp).
Worked out from the ingredients.
Steps
- Step 1
Bring a large pot of water to a boil and salt it generously (about 1 tablespoon salt). Meanwhile, pat the shrimp very dry and season them all over with salt and pepper.
8 min
- 1 lb large shrimp
- kosher salt
- black pepper
- Step 2
Add the linguine to the boiling water and cook until just shy of al dente, 1 minute less than the package says. Before draining, scoop out 1 1/2 cups of the starchy pasta water and set it aside. Drain the pasta.
9 min
- 1 lb linguine
- Step 3
While the pasta cooks, heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. When the butter foams, add the shrimp in a single layer and sear undisturbed for 1 1/2 minutes, then flip and cook 1 minute more, until just pink and opaque. Transfer the shrimp to a plate.
5 min
- 1 lb large shrimp
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- Step 4
Lower the heat to medium. Add the garlic and chili flakes to the same skillet and cook, stirring, until the garlic is fragrant and just pale gold, about 1 minute — don't let it brown.
1 min
- 6 cloves garlic
- 1/2 tsp red chili flakes
- Step 5
Pour in the white wine and simmer briskly, scraping the pan, until it reduces by about half, 3 to 4 minutes.
4 min
- 3/4 cup dry white wine (such as Pinot Grigio)
- Step 6
Add the drained linguine to the skillet along with 1 cup of the reserved pasta water and the remaining 4 tablespoons butter. Toss constantly over medium heat for 1 to 2 minutes until the butter melts into a glossy sauce that clings to the pasta. Splash in more pasta water if it looks tight.
2 min
- 1 lb linguine
- 4 tbsp unsalted butter
- Step 7
Turn off the heat. Return the shrimp and any juices to the pan and add the lemon zest, lemon juice and parsley. Toss to combine, then taste and season with salt and pepper. Serve right away, with Parmesan if you like.
2 min
- 1 lb large shrimp
- 1 lemon
- 1/2 cup flat-leaf parsley
- kosher salt
- black pepper
- 1/4 cup grated Parmesan
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026