Ingredients:
- 1 lb large shrimp (peeled & deveined)
- 1 Tbsp unsalted butter (for shrimp)
- 3 cloves garlic (minced)
- 1/4 cup dry white wine (optional)
- 1 tsp lemon juice (freshly squeezed)
- Salt and Black Pepper to taste
- 12 oz linguine pasta
- 6 Tbsp unsalted butter (cold, cut into cubes)
- 1 1/2 cups heavy cream (35% fat)
- 1 1/2 cups freshly grated Parmesan-Reggiano cheese
- 2 Tbsp fresh parsley (chopped, for garnish)
- Generous pinch of freshly cracked black pepper
Instructions:
- Bring a large pot of salted water to a rolling boil. Add linguine and cook according to package directions. Before draining, reserve 1 1/2 cups (360ml) of the starchy pasta water. Drain pasta and set aside.
- While the water boils, melt 1 Tbsp butter in a large skillet over medium-high heat. Season the dry shrimp lightly with salt/pepper. Sauté shrimp for 1–2 minutes per side until pink and opaque. Remove shrimp immediately and set aside.
- Reduce heat to medium. Add minced garlic to the skillet fat and cook until fragrant (about 30 seconds). Pour in white wine (if using) and scrape up any browned bits, allowing it to reduce by half (about 1 minute).
- Lower the heat to low. Pour in the heavy cream and bring to a gentle simmer, cooking for 2 minutes until slightly thickened.
- Crucially, remove the pan completely from the heat. Gradually whisk in the cold butter, one cube at a time, ensuring each piece is fully incorporated before adding the next to maintain emulsion.
- Once the butter is incorporated, slowly whisk in the grated Parmesan cheese, a handful at a time. Add splashes of the reserved pasta water as needed until the sauce is silky and coats the back of a spoon.
- Stir in the fresh lemon juice. Return the cooked linguine to the sauce pan and toss gently to coat evenly. Add the cooked shrimp back in just long enough to reheat (about 30 seconds).
- Taste and adjust seasoning with final salt and pepper. Divide among warm bowls, garnish generously with fresh parsley and extra cracked black pepper, and serve immediately.