Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 12 oz linguine
  • 4 tbsp unsalted butter, divided
  • 2 tbsp extra virgin olive oil
  • 6 cloves garlic, 3 sliced and 3 minced
  • 1/2 cup dry white wine
  • 1/2 tsp red pepper flakes
  • 1/4 cup fresh parsley, finely chopped
  • 1 lemon, zested and juiced
  • 1/2 cup reserved starchy pasta water

Instructions:

  1. Toss the shrimp with baking soda and salt in a bowl; set aside to brine for 10 minutes to improve texture.
  2. Boil linguine in a large pot of heavily salted water. Drain 1 minute before it reaches al dente, reserving 1/2 cup of the starchy cooking water.
  3. Heat olive oil and 2 tablespoons of butter in a 12-inch skillet over medium-high heat. Add shrimp in a single layer and sear for 1 minute per side until pink and barely opaque. Remove shrimp from the pan and set aside.
  4. In the same skillet, add the sliced and minced garlic along with the red pepper flakes. Sauté for 30 seconds until fragrant and golden.
  5. Pour in the white wine to deglaze the pan, scraping up any browned bits. Simmer until the liquid is reduced by half.
  6. Whisk in the remaining 2 tablespoons of cold butter and the 1/2 cup of reserved pasta water to create a glossy, stable emulsion.
  7. Return the shrimp to the pan. Add the cooked pasta, fresh parsley, lemon zest, and lemon juice. Toss vigorously with tongs until the sauce clings to the pasta.