Ingredients:

  • 1/2 lb large shrimp, peeled and deveined
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 3 tbsp unsalted butter, divided
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp fresh parsley, chopped
  • 6 oz linguine or spaghetti
  • 1/4 cup reserved pasta water

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until just under al dente. Note: It will finish cooking in the sauce later.
  2. Reserve 1/4 cup of starchy pasta water before draining the noodles.
  3. Heat the olive oil and 1 tbsp of butter in a skillet over medium high heat.
  4. Pat the shrimp dry with paper towels and sear for 1-2 minutes per side until opaque and pink.
  5. Remove shrimp to a plate immediately to stop them from overcooking.
  6. Lower skillet heat to medium. Add minced garlic and sauté for 30-60 seconds until fragrant but not brown.
  7. Pour in the wine and lemon juice, scraping the pan to release the brown bits, and simmer for 2-3 minutes until the liquid reduces by half.
  8. Return the shrimp and cooked pasta to the pan.
  9. Stir in the remaining 2 tbsp of cold butter, lemon zest, and parsley.
  10. Toss vigorously over low heat, adding reserved pasta water if needed, until the sauce is a glossy glaze.