Ingredients:

  • 14 oz (400 g) Linguine or Fettuccine
  • Coarse Sea Salt (As needed, for pasta water)
  • 4 Tbsp (56 g) Unsalted Butter, divided
  • 2 Tbsp (30 ml) Extra Virgin Olive Oil, divided
  • 5 lbs (680 g) Large Shrimp, peeled and deveined
  • 6 cloves Fresh Garlic, minced
  • 1 medium Shallot, finely diced
  • 1/2 tsp Red Pepper Flakes (optional)
  • 1/2 cup (120 ml) Dry White Wine (e.g., Pinot Grigio)
  • 1 cup (240 ml) Heavy Cream (or Double Cream)
  • Zest of 2 lemons, fresh
  • 1/4 cup (60 ml) Fresh Lemon Juice
  • 1/2 cup Freshly Grated Parmesan Cheese, plus more for garnish
  • 1/4 cup Fresh Parsley, finely chopped
  • Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the linguine and cook according to package directions, aiming for al dente. Reserve about 1.5 cups (360 ml) of the starchy pasta cooking water just before draining. Drain the pasta and set aside.
  2. Sauté the Shrimp: Heat 2 Tbsp of butter and 1 Tbsp of olive oil in the large skillet over medium-high heat. Pat the shrimp dry and season lightly. Add the shrimp to the hot pan in a single layer and cook for 1.5 to 2 minutes per side until just pink and opaque. Remove the shrimp immediately and set aside.
  3. Build the Scampi Base: Reduce the heat to medium. Add the remaining 2 Tbsp of butter and 1 Tbsp of olive oil to the same pan. Add the diced shallots and sauté for 2 minutes until softened. Add the minced garlic and red pepper flakes (if using) and cook for 60 seconds until fragrant, being careful not to let the garlic brown. Pour in the white wine and simmer, scraping up browned bits, until the liquid reduces by about half (roughly 3 minutes).
  4. Create the Lemon Cream Sauce: Reduce the heat significantly to low. Stir in the heavy cream and half of the reserved lemon zest. Let the cream warm through for 1-2 minutes, stirring gently. Remove the pan from the heat entirely. Slowly drizzle in the fresh lemon juice while stirring constantly to prevent curdling. Stir in the Parmesan cheese until smooth and fully incorporated. Taste and adjust seasoning with salt and pepper.
  5. Combine and Finish: Add the drained pasta and the cooked shrimp back into the sauce pan. Toss thoroughly to coat everything. If the sauce seems too thick, add the reserved pasta water, a splash at a time, until the sauce clings beautifully to the pasta. Stir in the fresh parsley and the remaining lemon zest. Serve immediately, garnished with extra Parmesan.