Shrimp scampi

Ingredients

For 2 people

• 3 quarts water
• 6 oz dry linguine
• 12 oz raw peeled deveined shrimp
• 1 1/4 tsp kosher salt, divided
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 3 tsp minced garlic
• 1/4 tsp red pepper flakes
• 1/2 cup dry white wine
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 2 tbsp chopped parsley, divided

Method

1. Boil the pastaBring 3 quarts water to a boil in a large pot over high heat, then stir in 1 tsp of the kosher salt. Add the 6 oz dry linguine and cook until just al dente, usually 8 to 10 minutes. Before draining, reserve 3/4 cup of the starchy pasta water; drain the pasta and set it aside.
2. Season the shrimpWhile the pasta cooks, pat the 12 oz raw peeled deveined shrimp very dry with paper towels so they brown instead of steaming. Toss them with the remaining 1/4 tsp kosher salt and the 1/4 tsp black pepper. Keep them in a single layer at the ready so they can go straight into the skillet.
3. Start the garlic butter baseSet a 12-inch skillet over medium-high heat. Add 1 tbsp olive oil and 1 tbsp of the unsalted butter. When the butter melts and foams, add the 3 tsp minced garlic and 1/4 tsp red pepper flakes. Stir for about 30 seconds, just until fragrant; do not let the garlic brown or it will taste bitter.
4. Deglaze and reducePour in the 1/2 cup dry white wine and the 1 tbsp lemon juice. Let the liquid bubble briskly for 1 to 2 minutes, scraping up any browned bits from the skillet, until it reduces by about half. Stir in the remaining 2 tbsp unsalted butter so the sauce turns glossy and lightly emulsified.
5. Cook the shrimpAdd the seasoned shrimp in one layer and cook over medium-high heat for 1 to 2 minutes per side, just until they curl and turn opaque throughout. Remove the pan from the heat as soon as the shrimp are done so they stay tender. If the skillet looks dry before they finish, loosen it with a splash of the reserved pasta water.
6. Toss with the linguineAdd the drained linguine, 1 tsp lemon zest, and 1 tbsp of the chopped parsley to the skillet. Toss for 30 to 60 seconds, adding reserved pasta water a little at a time until the sauce coats the noodles in a thin, silky layer instead of sitting in a puddle. Stop as soon as the pasta looks glossy and evenly dressed.
7. Plate and finishDivide the shrimp scampi between 2 warm bowls or plates, making sure each serving gets shrimp, pasta, and plenty of sauce. Top with the remaining 1 tbsp chopped parsley and serve immediately while the sauce is still shiny and the shrimp are hot. A final toss in the pan should be enough; do not let it sit and thicken off the heat.