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“This version for 4 can be adjusted for spiciness according to the amount of red pepper flakes. I prefer the 1/2 tsp. Some folks might like less. Either way it's delicious.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring large pot of salted water to a boil. Cook linguine until al dente 9-10 minutes. Ladle out and reserve 3/4 cup of pasta water, then drain linguine.
  2. Meanwhile, combine 4 tbsp buuter, oil, pepper flakes, and garlic in a large skillet over medium-high heat. Cook, stirring, until garlic is fragrant, about 1 minute. Add shrimp, season to taste with salt and pepper, and cook, stirring occasionally, until shrimp is just pink but completely cooked through, 2-3 minutes. Transfer shrimp to a plate and set aside.
  3. Return skillet to medium-high heat. Add wine and cook, stirring ans scraping bottom of skillet to release any browned bits, until sauce has thickened, 8-10 minutes.
  4. Return shrimp to skillet along with cooked linguine and 1/2 cup reserved pasta water; toss well. Add remaining butter, parsley, lemon zest and juice, and reserved pasta water. Cook until sauce has thickened slightly, 1-2 minutes more. Serve immediately.

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