Shrimp in a garlic-white wine-butter sauce over linguine, finished with lemon and parsley — restaurant speed, home address.
What you need
Ingredients
Servings
3
Before you start
Mise en place
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Shrimp — peeled, tails on
Garlic — thinly sliced
Butter — cold, cubed
4 steps
Method
1
Boil the linguine in salted water; reserve a cup of pasta water before draining.
9 min — timer available in cooking mode
2
Sear the shrimp in olive oil 1 minute per side — just until pink — and remove.
2 min — timer available in cooking mode
Why this works
Shrimp finish in the sauce later. Fully cooked now means rubber later.
3
Soften garlic and chili flakes in the pan, pour in the wine, and reduce by half, 2 minutes.
2 min — timer available in cooking mode
4
Off the heat, swirl in cold butter cube by cube, then toss with pasta, shrimp, lemon juice and zest, parsley, and pasta water until glossy.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
The same dry white you cooked with — Pinot Grigio or Sauvignon Blanc.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.