Step by step

Method

6 steps

1. 1

   Get a pot of well-salted water boiling and cook the linguine until just al dente. Scoop out ½ cup pasta water, then drain. You want the pasta ready around the same time as the shrimp — they move fast.

2. 2

   Pat the shrimp really dry and season with salt and pepper. Heat 2 tablespoons butter and the olive oil in a large skillet over medium-high until the butter foams.

3. 3

   Lay the shrimp in a single layer and cook 1–2 minutes per side until they turn pink and just opaque. Pull them to a plate the second they curl into loose C's — tight O's means they're overdone.

4. 4

   Drop the heat to medium. Add the garlic and red pepper flakes and stir about 30 seconds until it smells sweet, not raw. Pour in the broth and lemon juice, scrape the pan, and simmer 2 minutes so it reduces a little.

5. 5

   Stir in the remaining butter, lemon zest, and parsley until the sauce looks glossy.

6. 6

   Toss in the pasta and shrimp, loosening with pasta water a splash at a time until every strand is coated. Taste for salt and lemon, then serve with Parmesan if you like.