Ingredients:

  • 1 lb large shrimp (31-35 count), peeled and deveined
  • 8 oz linguine or spaghetti
  • 4 tbsp unsalted butter, cubed
  • 2 tbsp extra virgin olive oil
  • 5 cloves garlic, thinly sliced
  • 1/2 cup reserved starchy pasta water
  • 1/4 cup fresh Italian parsley, finely chopped
  • 1/4 cup freshly grated Pecorino Romano or Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp sea salt
  • 1/2 tsp red pepper flakes
  • 1/4 tsp cracked black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add 8 oz linguine and cook for about 1-2 minutes less than the package directions. Note: The pasta will finish cooking in the skillet with the sauce. Stop when the center still has a firm bite.
  2. While the pasta boils, heat 2 tbsp olive oil in a large skillet over medium high heat. Pat the 1 lb large shrimp completely dry. Add them to the pan in a single layer. Cook for 90 seconds until the edges turn pink and opaque. Flip and cook for another 60 seconds. Remove the shrimp from the pan and set them on a plate.
  3. Reduce the skillet heat to medium. Add 2 tbsp of the butter (reserve the rest). Throw in the 5 sliced garlic cloves and 1/2 tsp red pepper flakes. Sauté until the garlic is golden and the kitchen smells like heaven. Do not let the garlic turn dark brown, or it will taste bitter.
  4. Before draining the pasta, scoop out 1/2 cup of that cloudy pasta water. Add the water to the skillet with the garlic. Bring to a simmer. Add the 8 oz linguine directly into the skillet. Toss vigorously for 1 minute until the liquid starts to thicken.
  5. Turn off the heat. This is crucial for the emulsion. Add the remaining 2 tbsp butter, 1/4 cup Pecorino Romano, 1 tbsp lemon juice, and 1 tsp zest. Whisk or toss until the sauce looks velvety and clings to every strand.
  6. Fold the seared shrimp back into the pan along with 1/4 cup chopped parsley. Toss one last time to warm the shrimp through. Serve immediately while the sauce is at its peak shine.