Yield: 2 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Estimated Calories: ~700 per serving
Protein: ~38g per serving

Ingredients

1/2 lb shrimp, peeled and deveined
1/2 tsp. kosher salt
1/4 tsp. black pepper
2 Tbsp. butter
3 garlic cloves, finely minced
1/4 cup white wine (or chicken broth)
6 oz pasta (linguine or spaghetti)
1/4 cup reserved pasta water
1 Tbsp. olive oil
Optional: parsley, lemon juice, Parmesan

Directions

Step 1 – Cook the pasta Bring a pot of salted water to a boil and cook pasta until al dente, about 8–10 minutes. Before draining, save about 1/4 cup of the pasta water. (this is what makes the sauce actually stick instead of just sitting there)

Step 2 – Cook the shrimp Pat shrimp dry and season lightly with salt and pepper. Heat olive oil and 1 Tbsp. butter over medium-high heat. Add shrimp in a single layer and cook about 2 minutes per side until pink and slightly golden, then remove. (relaxed “C” shape = perfect, tight “O” = overcooked)

Step 3 – Build the sauce Lower heat to medium and add remaining butter and garlic. Cook about 30 seconds until fragrant, then pour in the wine and let it simmer for 1–2 minutes while scraping the pan. (that scraping = flavor, not noise)

Step 4 – Bring it together Add pasta and a splash of reserved pasta water, tossing until the sauce turns glossy and lightly coats the noodles. Return shrimp and mix gently. (you’re coating, not drowning)

Step 5 – Finish and serve Turn off heat and add a squeeze of lemon or a sprinkle of Parmesan if you want. Serve immediately while hot.

Rizz Tip
Keep eye contact just a second longer than normal when you serve it. Don’t say anything. Let them feel it. 😏