Ingredients
- Linguine Pasta: 1 pound. Long, flat pasta, perfect for clinging to the delicious sauce. You can substitute with spaghetti, fettuccine, or your favorite pasta shape.
- Shrimp: 1.5 pounds, peeled and deveined. Fresh or frozen (thawed) shrimp work well. Medium to large size shrimp are ideal for this dish.
- Butter: 1 cup (2 sticks), unsalted. Butter is the base of the rich, flavorful sauce. Using unsalted butter allows you to control the saltiness of the dish.
- Garlic: 8 cloves, minced. Fresh garlic is essential for that pungent, aromatic garlic butter flavor. Mince it finely for even distribution.
- Dry White Wine: ½ cup (optional, but recommended). Adds acidity and depth of flavor to the sauce. A dry Sauvignon Blanc or Pinot Grigio works beautifully. You can substitute with chicken broth if you prefer to omit the wine.
- Fresh Lemon Juice: 2 tablespoons. Brightens the flavors and cuts through the richness of the butter. Freshly squeezed lemon juice is best for its vibrant taste.
- Red Pepper Flakes: ½ teaspoon (or more to taste). Adds a subtle heat and a little kick to the dish. Adjust to your preference for spice.
- Fresh Parsley: ¼ cup, chopped. Adds freshness and a pop of color. Flat-leaf parsley (Italian parsley) is recommended for its stronger flavor.
- Salt: To taste. Enhances all the flavors in the dish. Sea salt or kosher salt is recommended.
- Black Pepper: Freshly ground, to taste. Adds a touch of spice and complements the other flavors. Freshly ground black pepper has a more robust flavor.
- Olive Oil: 2 tablespoons. Used for sautéing the garlic and shrimp initially. Extra virgin olive oil is a good choice for its flavor.
- Parmesan Cheese: For grating, optional for serving. Adds a salty, savory, and nutty finish. Freshly grated Parmesan is always best.
Instructions
- Cook the Pasta: Begin by bringing a large pot of salted water to a rolling boil. Add the linguine pasta and cook according to package directions until al dente. “Al dente” means “to the tooth” in Italian, indicating that the pasta should be firm to the bite, not mushy. While the pasta is cooking, you can prepare the sauce. Reserve about 1 cup of pasta water before draining. This starchy water is crucial for creating a silky, emulsified sauce later on. Drain the pasta and set aside.
- Sauté the Garlic: While the pasta is cooking, heat the olive oil in a large skillet or sauté pan over medium heat. Make sure the pan is large enough to eventually accommodate the pasta and shrimp. Once the oil is heated, add the minced garlic. Sauté the garlic for about 1-2 minutes, or until it becomes fragrant and lightly golden. Be careful not to burn the garlic, as burnt garlic will taste bitter. Keep the heat at medium and stir frequently. The aroma of sautéing garlic is a wonderful indicator that it’s ready.
- Add the Shrimp: Increase the heat slightly to medium-high. Add the peeled and deveined shrimp to the skillet with the garlic. Season the shrimp with salt and black pepper. Cook the shrimp for about 2-3 minutes per side, or until they turn pink and opaque and are cooked through. Overcooked shrimp can become rubbery, so keep a close eye on them. They should curl up nicely when cooked. Ensure they are cooked through and no longer translucent.
- Deglaze with White Wine (Optional): If using white wine, pour it into the skillet with the shrimp and garlic. Let it simmer for about 1-2 minutes, scraping up any browned bits from the bottom of the pan. This process, called deglazing, adds depth of flavor to the sauce. The alcohol will cook off, leaving behind the wine’s aromatic essence. If not using wine, you can skip this step and proceed directly to adding the butter.
- Melt the Butter and Create the Sauce: Reduce the heat to medium-low. Add the butter to the skillet and let it melt completely, stirring it into the garlic and wine (or just garlic if not using wine). Once the butter is melted, add the red pepper flakes and lemon juice. Stir everything together to combine. The butter will emulsify with the wine and lemon juice, creating a luscious sauce.
- Combine Pasta and Sauce: Add the cooked and drained linguine to the skillet with the garlic butter shrimp sauce. Toss everything together to coat the pasta evenly with the sauce. If the sauce seems too thick, add a little of the reserved pasta water, a tablespoon at a time, until the sauce reaches your desired consistency. The pasta water helps to create a creamy and glossy sauce that clings beautifully to the noodles. Toss continuously to ensure every strand is coated.
- Add Parsley and Serve: Stir in the chopped fresh parsley. Give it one final toss. Taste and adjust seasoning with salt and pepper if needed. Serve immediately, garnished with freshly grated Parmesan cheese, if desired. Serving immediately ensures the pasta is at its best texture and the shrimp is tender. Parmesan cheese adds a lovely salty, savory finish.
Nutrition
- Serving Size: one normal portion
- Calories: 750
- Sodium: 800
- Fat: 45
- Carbohydrates: 60
- Protein: 40