Serves 4.
1 pound 21-25 shrimp, deveined and shelled
2 tablespoons olive oil
1/8 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, minced
1 cup white wine
2 tablespoons unsalted butter
1 tablespoon minced fresh parsley
1 tablespoon lemon juice
8 oz dried linguine
ground black pepper
Bring a large pot of water to a boil. Add salt and linguine, cook according to package directions and drain, reserving 1/2 cup of pasta water.
While linguine cooks, toss the shrimp with the sugar, salt, and pepper. Heat 1 tablespoon of the olive oil on high heat in 12-inch skillet. Add the shrimp to the hot oil in a single layer and cook 1 minute. Turn the heat off, remove the pan from the heat and flip the shrimp, cook in the pan off the heat for an additional 30 seconds, then transfer the shrimp to a plate. Place the pan back over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the wine and scrape with a wooden spoon to release the bits stuck to the bottom of the pan. Simmer the wine until it is reduced by half, about 5 minutes. Stir in the butter until it's melted. Add the shrimp back in, and cover the pan. Simmer until the shrimp are fully cooked, 2-3 minutes. Off the heat, toss in the parsley and lemon juice. Toss the shrimp mixture with the cooked linguine, the remaining tablespoon of olive oil, and add pasta water as needed to loosen the sauce and coat the linguine. Taste, and add salt and pepper as needed. Serve.
1 pound 21-25 shrimp, deveined and shelled
2 tablespoons olive oil
1/8 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, minced
1 cup white wine
2 tablespoons unsalted butter
1 tablespoon minced fresh parsley
1 tablespoon lemon juice
8 oz dried linguine
ground black pepper
Bring a large pot of water to a boil. Add salt and linguine, cook according to package directions and drain, reserving 1/2 cup of pasta water.
While linguine cooks, toss the shrimp with the sugar, salt, and pepper. Heat 1 tablespoon of the olive oil on high heat in 12-inch skillet. Add the shrimp to the hot oil in a single layer and cook 1 minute. Turn the heat off, remove the pan from the heat and flip the shrimp, cook in the pan off the heat for an additional 30 seconds, then transfer the shrimp to a plate. Place the pan back over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the wine and scrape with a wooden spoon to release the bits stuck to the bottom of the pan. Simmer the wine until it is reduced by half, about 5 minutes. Stir in the butter until it's melted. Add the shrimp back in, and cover the pan. Simmer until the shrimp are fully cooked, 2-3 minutes. Off the heat, toss in the parsley and lemon juice. Toss the shrimp mixture with the cooked linguine, the remaining tablespoon of olive oil, and add pasta water as needed to loosen the sauce and coat the linguine. Taste, and add salt and pepper as needed. Serve.
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