INGREDIENTS
- 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.