Shrimp Scampi Pasta

Ingredients

• 12 ounces dried linguine
• 4 quarts water for boiling pasta
• 3 1/2 teaspoons fine sea salt, divided
• 1 1/4 pounds large raw shrimp, peeled, deveined and tails removed
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil, divided
• 3 tablespoons unsalted butter, divided; keep 1 tablespoon cold for finishing
• 4 garlic cloves, thinly sliced
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup low-sodium chicken broth
• 2 tablespoons fresh lemon juice
• 1/4 cup chopped fresh parsley

Method

1. 1

   Step 1. Plan for about 35 minutes, using a 6-quart pasta pot, a 12-inch deep skillet, tongs, a thin-tip instant-read thermometer, and a heatproof measuring cup. Preparation takes about 15 minutes and cooking about 25, with 5 minutes overlap while the pasta water heats. Start with thawed shrimp; refrigerator thawing, usually overnight, is not included. This is Italian-American garlic-butter shrimp served with linguine.

2. 2

   Step 2. Bring the 4 quarts water and 3 teaspoons salt to a boil. Add the linguine and cook until just tender with a slight bite, following the package time. Before draining, scoop out 1 cup of the starchy cooking water. Drain the pasta without rinsing; keep the reserved water for adjusting the sauce.

3. 3

   Step 3. While the pasta cooks, pat the shrimp dry and toss with the remaining 1/2 teaspoon salt and the black pepper. Heat 1 tablespoon oil in the skillet over medium-high heat. Cook half the shrimp in one layer for 2–3 minutes, turning once, until pearly and opaque throughout and the centers of the thickest shrimp reach 145°F (63°C); check from the side and cook a little longer if needed. Transfer to a clean plate. Repeat with the remaining tablespoon oil and shrimp.

4. 4

   Step 4. Reduce the heat to medium-low. Melt 2 tablespoons butter in the skillet, add the garlic and pepper flakes, and stir for 45–60 seconds, just until fragrant. Take the skillet briefly off the heat to add the broth, then return it to medium heat and simmer for 2–3 minutes, scraping up browned bits.

5. 5

   Step 5. Add the drained linguine and 1/4 cup reserved pasta water to the skillet. Toss over medium heat for about 1 minute until the reduced sauce starts to cling to the strands. Take off the heat and toss in the remaining cold tablespoon butter and lemon juice until glossy. Add more reserved water 1 tablespoon at a time, up to 1/2 cup more, only if needed. Return the shrimp and juices and add the parsley; toss just until the shrimp are warm, about 30 seconds. Serve immediately on four plates; do not simmer the cooked shrimp again.