Ingredients:

  • 8 oz (225g) Linguine or Spaghetti
  • 1/2 lb (225g) Large shrimp, peeled and deveined
  • 2 tbsp (28g) Unsalted butter
  • 1 tbsp (15ml) Olive oil
  • 4 cloves Garlic, minced
  • 1/2 tsp (3g) Kosher salt
  • 1/4 tsp (1g) Black pepper
  • 1/4 cup (60ml) Dry white wine
  • 1/2 lemon, juiced
  • 1/4 cup (25g) Grated Parmesan cheese
  • 1 tbsp (4g) Fresh parsley, finely chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (usually 1–2 minutes less than package directions). Reserve 1/2 cup (120ml) of the starchy pasta water before draining.
  2. Pat the shrimp completely dry with paper towels. Heat olive oil and 1 tbsp (14g) of butter in a skillet over medium-high heat until foaming. Sear shrimp in a single layer for 1–2 minutes per side until opaque pink with a golden crust. Remove shrimp from the pan and set aside.
  3. Lower the heat to medium. Add the remaining 1 tbsp (14g) of butter and minced garlic; sauté for 30–60 seconds until fragrant. Pour in the white wine and scrape the bottom of the pan to release the brown bits, letting the liquid reduce by half.
  4. Toss the drained pasta into the skillet. Stir in the reserved pasta water, lemon juice, grated Parmesan cheese, and chopped parsley until a glossy emulsion forms. Return the seared shrimp to the pan and toss briefly to coat.