Ingredients Jump to Instructions ↓

  1. Coarse salt and ground pepper

  2. 2 ounces linguine (about a 1/2-inch-wide handful)

  3. 1 tablespoon cold butter, cut into pieces

  4. 1 garlic clove, minced

  5. Red-pepper flakes

  6. 1/3 cup dry white wine

  7. 1/4 pound large shrimp, peeled and deveined

  8. 1/2 teaspoon fresh lemon juice

  9. Fresh parsley leaves, for garnish

Instructions Jump to Ingredients ↑

  1. In a large saucepan of boiling salted water, cook pasta until al dente.

  2. Meanwhile, in a small nonstick skillet, melt half the butter over medium. Add garlic and pinch of red-pepper flakes; cook until fragrant, 1 minute. Raise heat to medium-high; add wine. Cook until reduced by 1/3, about 1 minute. Add shrimp and season with salt and pepper; cook until opaque throughout, 1 to 2 minutes. Remove skillet from heat; swirl in lemon juice and remaining butter. Add pasta and toss to combine. Serve topped with parsley.


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