Ingredients:

  • 1 lb Large Shrimp (16-20 count), peeled and deveined, tails on
  • 0.5 tsp Kosher salt
  • 0.25 tsp Cracked black pepper
  • 0.25 tsp Red pepper flakes
  • 2 tbsp Extra-virgin olive oil
  • 4 cloves Garlic, 2 minced and 2 thinly sliced
  • 0.5 cup Dry white wine (Pinot Grigio or Sauvignon Blanc)
  • 0.25 cup Freshly squeezed lemon juice
  • 4 tbsp Cold unsalted butter, cubed
  • 0.5 cup Cherry tomatoes, halved
  • 0.25 cup Fresh Italian parsley, finely chopped
  • 8 oz Linguine pasta
  • 0.25 cup Starchy pasta water, reserved

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Cook the linguine 1-2 minutes less than the package directions until very al dente. Reserve 1/4 cup of starchy pasta water before draining.
  2. Pat the shrimp dry with paper towels. Season thoroughly with kosher salt, cracked black pepper, and red pepper flakes.
  3. Heat 2 tablespoons of olive oil in a 12-inch stainless steel skillet over high heat. Sear the shrimp for 1 minute per side until just translucent-pink. Remove shrimp from the pan and set aside.
  4. Reduce heat to medium. In the same skillet, add the sliced and minced garlic, sautéing for 30-60 seconds until fragrant and nutty but not brown.
  5. Pour in the white wine and lemon juice. Increase heat slightly and simmer until the liquid reduces by half.
  6. Whisk in the cold cubed butter one piece at a time, followed by the cherry tomatoes. Stir constantly to create a stable, glossy emulsion.
  7. Return the shrimp and cooked pasta to the skillet. Pour in the reserved pasta water. Toss vigorously for 1 minute over medium heat until the sauce clings to the pasta.
  8. Garnish with fresh Italian parsley and optional lemon zest. Serve immediately.