A simple yet elegant dish with a buttery white wine sauce. It is one of the most sought after recipes and it is cooked in under an 1-hour. A classic recipe for shrimp lovers that will leave a long impression.
16 ounces linguine
1 1/2 pounds large shrimp, peeled and deveined
1/3 cup extra-virgin olive oil
5 cloves garlic, minced
1/4 to 1/2 teaspoon red pepper flakes
1/3 cup dry white wine
Juice of 1/2 lemon, plus wedges for serving
4 tablespoons unsalted butter, cut into pieces
1/4 cup finely chopped fresh parsley
Boil a large pot of salted water. Add the linguine and follow the cooking instruction on the package. Reserve 1 cup pasta water, then drain.
While the pasta cooks, season the shrimp with salt. On a large skillet, heat the olive oil over medium-high heat. Add the garlic and red pepper flakes, cook until the garlic is slightly golden at about 30 seconds to 1 minute. Add the shrimp and stir occasionally, until pink and just cooked through for approximately 1 to 2 minutes per side. Remove the shrimp to a plate. Add the wine and lemon juice to the skillet and simmer until slightly reduced for about 2 minutes.
Return the shrimp and any juices from the plate to the skillet. Add the cooked linguine, butter and the 1/2 cup of the reserved pasta water. Continue to cook and tossing until the butter is melted and the shrimp is hot for approximately 2 minutes, adding more of the reserved pasta water as needed. Season with salt to taste and stir in the parsley. Serve with lemon wedges.