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INGREDIENTS
Kosher salt
1 pound linguine
2 tablespoons olive oil
2 medium garlic cloves, finely chopped
1/4 teaspoon red pepper flakes
1 1/2 pounds large shrimp, peeled, deveined, and patted dry
1 cup dry white wine
4 tablespoons unsalted butter (1/2 stick), cut into 4 pieces
1 teaspoon finely grated lemon zest (from about 1 medium lemon)
1/3 cup coarsely chopped fresh Italian parsley leaves
Finely grated Parmesan cheese, for serving (optional)
DIRECTIONS
- Bring a large pot of generously salted water to a boil over high heat. Set a colander in the sink. Add the pasta to the boiling water and stir.
- About 4 minutes after adding the pasta to the water, heat the oil in a large frying pan over medium-high heat until shimmering. Add the garlic and red pepper flakes and cook, stirring frequently, just until fragrant, about 10 to 20 seconds. Add the shrimp and season with salt. Cook, stirring occasionally, until they’re just starting to turn pink, about 1 minute.
- Turn up the heat to high and add the wine to the pan. Cook, stirring occasionally, until the alcohol smell has burned off, the liquid is slightly reduced, and the shrimp are cooked through and opaque, about 4 minutes. Meanwhile, make sure the pasta is cooked al dente, then drain, reserving 1/2 cup of the cooking water. Return the pasta to the pot and set the reserved cooking water aside.
- Remove the frying pan from the heat, add the butter and lemon zest, and stir until the butter has melted, about 1 minute. Transfer the shrimp and sauce to the pot with the pasta.
- Add the parsley and just enough of the pasta cooking water to make the mixture creamy with a thin layer of sauce visible on the bottom of the pot (start with about 1/4 cup); toss to combine. Taste and season with additional salt or add additional pasta cooking water as needed. Transfer the pasta to a serving dish or individual shallow bowls and top with grated Parmesan, if using. Serve immediately.
Source : Chow
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