Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 1 tsp (5g) kosher salt
  • 1/2 tsp (2g) cracked black pepper
  • 2 tbsp (30ml) olive oil
  • 3 tbsp (42g) unsalted butter
  • 5 cloves (25g) garlic, minced
  • 1 cup (240ml) heavy cream
  • 3/4 cup (75g) freshly grated Parmesan cheese
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 tsp (1g) red pepper flakes
  • 12 oz (340g) linguine pasta
  • 1/4 cup (15g) fresh parsley, chopped

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add linguine and cook for 1–2 minutes less than package directions. Reserve 1 cup of pasta water before draining.
  2. Pat shrimp dry with paper towels. Season with salt and pepper. Heat olive oil in a 12-inch skillet over medium-high heat. Sear shrimp for 1–2 minutes per side until opaque and curled into a 'C' shape. Remove shrimp to a plate.
  3. Lower skillet heat to medium. Melt butter and scrape up the fond. Add minced garlic and red pepper flakes, sautéing for 60 seconds until fragrant.
  4. Pour in heavy cream and simmer for 3 minutes until slightly thickened.
  5. Stir in Parmesan cheese until melted. Return cooked linguine and seared shrimp to the pan.
  6. Toss vigorously, adding reserved pasta water 2 tablespoons at a time until the sauce is glossy. Stir in lemon juice and parsley just before serving.