Garlic Butter Shrimp Pasta

Let's cook

1. 1

   Boil the pasta

   Cook the linguine in well-salted water until one minute short of al dente. Reserve 1.5 cups of pasta water before draining — you will need more of it than you expect.

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   The pasta water is the sauce. Reserve it before you drain, every time.

2. 2

   Sear the shrimp

   Pat the shrimp bone dry and season with salt and pepper. Sear in the olive oil over high heat, 90 seconds per side, until just pink and opaque. Remove immediately to a plate.

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   Shrimp go from perfect to rubbery in about thirty seconds. Pull them early — they finish in the sauce.

3. 3

   Build the garlic butter

   Lower the heat to medium. Add the butter and sliced garlic and cook gently for 2 minutes until the garlic is pale gold and fragrant. Do not let it brown or the sauce turns bitter.

4. 4

   Deglaze

   Add the red pepper flakes and white wine. Scrape the pan and simmer 2 minutes until reduced by half.

5. 5

   Bring it together

   Add the drained pasta and a cup of pasta water. Toss hard over medium heat for a minute or two — the sauce will go from watery to glossy as the starch emulsifies with the butter. Add more water as needed.

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   Keep tossing. The emulsion only forms with vigorous movement.

6. 6

   Finish

   Return the shrimp with any resting juices. Off the heat, add the lemon zest, juice, parsley, and parmesan. Toss and serve at once.

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