Glossy White Wine Shrimp Linguine with Calabrian Chili

Instructions

1. 1Bring a large pot of well-salted water to a boil. Cook the linguine until just shy of al dente, about 1 minute less than the package time. Reserve 1 cup pasta water, then drain.
2. 2Meanwhile, pat the shrimp dry and season with salt and pepper. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook until just pink and opaque, about 1 to 2 minutes per side. Transfer to a plate.
3. 3Lower the heat to medium. Add the remaining 3 tablespoons butter to the skillet. Stir in the garlic and Calabrian chili paste and cook until fragrant, about 30 seconds, without browning the garlic.
4. 4Pour in the white wine and simmer, scraping up any browned bits, until reduced by about half, 2 to 3 minutes. Stir in the lemon zest and 2 tablespoons lemon juice.
5. 5Add the drained linguine and 1/2 cup reserved pasta water. Toss until the sauce looks glossy and clings to the noodles, adding more pasta water a splash at a time if needed.
6. 6Return the shrimp and any juices to the skillet. Add the Parmesan and parsley and toss until the cheese melts into the sauce, about 1 minute. Taste and adjust salt, pepper, and lemon. Serve immediately with extra Parmesan.

Original Video