Shrimp Pasta

Bring a large pot of salted water to a rolling boil and cook the linguine or fettuccine according to package directions until al dente, usually 8-10 minutes. Reserve 1 cup of pasta cooking water before draining - this starchy water will help create a silky sauce. Meanwhile, pat the shrimp completely dry with paper towels and season both sides generously with salt and black pepper. Make sure shrimp are peeled and deveined for the best texture and presentation. The key to perfect shrimp pasta is timing - having everything ready before you start cooking the shrimp.

In a large skillet or sauté pan, heat 2 tablespoons olive oil and 2 tablespoons butter over medium-high heat until the butter melts and begins to foam. Add the minced garlic and red pepper flakes, cooking for 30 seconds until fragrant but not browned - burnt garlic will make the dish bitter. Add the seasoned shrimp in a single layer and cook for 2-3 minutes per side until they turn pink and are just cooked through. Remove shrimp to a plate temporarily to prevent overcooking while you build the sauce.

In the same skillet with the garlic oil, add white wine or chicken broth and let it simmer for 1-2 minutes to cook off the alcohol and reduce slightly. Add fresh lemon juice, lemon zest, and the remaining 2 tablespoons of butter, swirling the pan to create an emulsified sauce. If using heavy cream, add it now for extra richness. Return the cooked shrimp to the pan along with any accumulated juices and toss gently to coat. Season with salt and pepper to taste, remembering that the Parmesan will add saltiness later.

Add the drained pasta directly to the skillet with the shrimp and sauce, using tongs to toss everything together thoroughly. Add 1/4 to 1/2 cup of the reserved pasta water gradually while tossing to help the sauce coat the pasta and achieve the perfect consistency. Remove from heat and add fresh chopped parsley and half of the grated Parmesan cheese, tossing until the cheese melts and creates a creamy coating. Taste and adjust seasoning with salt, pepper, and additional lemon juice if needed. Serve immediately in warmed bowls, topped with the remaining Parmesan cheese and extra parsley for a restaurant-quality Italian-American classic that brings together the perfect balance of garlic, butter, lemon, and succulent shrimp.