Ingredients:

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

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the linguine and cook for 1-2 minutes less than the package instructions to achieve true al dente texture.
  2. Before draining the pasta, scoop out and reserve 0.5 cup of the starchy pasta water for the sauce emulsification.
  3. Pat the shrimp completely dry with paper towels. Heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat.
  4. Add shrimp in a single layer and sear for 1 minute per side until pink and opaque. Remove shrimp from the pan and set aside to prevent overcooking.
  5. In the same skillet, melt the 2 tbsp of butter. Add minced garlic and red pepper flakes, sautéing for 30-60 seconds until fragrant but not browned.
  6. Whisk in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and the sauce begins to thicken.
  7. Add the cooked linguine, seared shrimp, lemon juice, and lemon zest to the skillet. Toss continuously, adding reserved pasta water as needed to reach a silky, emulsified consistency.
  8. Garnish with fresh Italian parsley and season with additional salt and black pepper to taste before serving immediately.