Ingredients:

  • 1 lb Large Shrimp (16-20 count), peeled and deveined
  • 1/4 tsp Baking soda
  • 1/2 tsp Kosher salt
  • 2 tbsp Extra virgin olive oil
  • 5 cloves Garlic, thinly sliced
  • 1 small Shallot, finely minced
  • 1/2 cup Dry white wine
  • 2 tbsp Fresh lemon juice
  • 4 tbsp Unsalted butter, cubed and chilled
  • 1/4 tsp Red pepper flakes
  • 8 oz Linguine pasta
  • 1/4 cup Fresh Italian parsley, finely chopped
  • 1 tsp Lemon zest
  • 1/4 tsp Freshly cracked black pepper

Instructions:

  1. Toss shrimp with salt and baking soda in a bowl and let sit for 10 minutes to dry-brine.
  2. Boil a large pot of salted water and cook linguine according to package directions until al dente.
  3. Pat the shrimp completely dry with paper towels. Heat olive oil in a 12-inch skillet over medium-high heat.
  4. Add shrimp in a single layer and sear for about 1 minute per side until golden and opaque. Remove shrimp from the pan and set aside.
  5. Lower heat to medium and add garlic, shallots, and red pepper flakes. Sauté for 2 minutes until fragrant but not browned.
  6. Pour in the white wine and lemon juice, scraping the bottom of the pan. Simmer until the liquid is reduced by half.
  7. Reduce heat to low and whisk in the cold cubed butter one piece at a time until a thick, glossy emulsion forms.
  8. Toss the cooked pasta and shrimp back into the sauce. Finish with parsley, lemon zest, and black pepper.