Ingredients

18 jumbo shrimp (3/4 lb), peeled, deveined

4 tbsp lemon juice

1 stick salted butter

1/4 olive oil

1/2 cup dry white wine

5 large garlic cloves, minced

1/4 cup flat-leaf parsley, chopped

1 dash cayenne pepper

1/3 lb linguini pasta

1 tbsp cornstarch

Preparation

  1. Bring 4 quarts of water to boil.
  2. In a heavy 12-15" skillet pan, heat olive oil on medium-high heat.
  3. Saute about 4 of the garlic cloves, leaving about 1 clove for later.
  4. When garlic starts to brown, add white wine and butter. Stir until melted.
  5. Add shrimp and cayenne pepper and cook until almost done, 5-7 minutes if frozen.
  6. Remove shrimp from pan into a bowl and cover.
  7. Start pasta, cook 7-9 minutes or until done.
  8. Add lemon juice, parsley and last garlic clove. Reduce water content by half, 3-4 minutes on high heat.
  9. Add cornstarch and whisk sauce until thickened.
  10. Add shrimp back to pan, cook for 4-5 minutes on medium-low heat.
  11. Drain pasta, transfer to bowl and toss with shrimp and sauce.