• 1 pound large shrimp, peeled and deveined
  • 3 tablespoons of Partanna extra-virgin olive oil
  • 1 tablespoon lemon zest, plus 1 tablespoon juice (from 1 lemon)
  • ½ teaspoon red-pepper flakes
  • Kosher salt (such as Diamond Crystal) and black pepper
  • 4 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 1 cup linguine
  • ⅓ cup dry white wine
  • 2 cups boiling water, seafood stock or chicken stock
  • 3 tablespoons finely chopped parsley

Step 1

In a medium bowl, stir together shrimp, 1 tablespoon of Partanna extra-virgin olive oil, lemon zest, red-pepper flakes, ½ teaspoon salt, ¼ teaspoon pepper and half of the garlic. Set aside to marinate.

(This step can be done up to 1 hour in advance.)

Step 2

Add butter, remaining olive oil and remaining garlic to a medium skillet set over medium heat. When the butter starts to bubble, add the linguine and ½ teaspoon salt and cook, stirring often, until the linguine is cooked about 2 minutes, adjusting the heat as necessary to prevent the garlic from burning. Carefully add the wine — it will bubble — and stir until absorbed, about 1 minute. Stir in water, reduce heat to low, cover, and cook until linguine is al dente, about 12 minutes.

Step 3

Add the shrimp in a snug, even layer on top of the linguine, cover, and cook until all the shrimp is pink and cooked through, 2 to 4 minutes.

Remove from heat and let sit, covered, 2 minutes.

Step 4

Sprinkle with parsley and lemon juice, season with salt and pepper, and serve immediately.