Ingredients

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

Directions

Step 1 – Cook the pasta Bring a large pot of salted water to a boil (it should taste lightly salty). Add the pasta and cook until al dente, about 8–10 minutes. Before draining, reserve about 1/4 cup of the pasta water, then drain and set aside. (that water is what makes everything come together later)

Step 2 – Prep the shrimp Pat the shrimp completely dry with paper towels so they sear instead of steam. Season lightly with salt and pepper. (dry shrimp = better color and better texture)

Step 3 – Cook the shrimp Heat olive oil and 1 Tbsp. butter in a pan over medium-high heat. Add the shrimp in a single layer and cook for about 2 minutes per side until pink and slightly golden, then remove immediately and set aside. (relaxed “C” shape = perfect, tight “O” = overcooked)

Step 4 – Build the sauce Lower the heat to medium and add the remaining butter and garlic. Cook for about 30 seconds until fragrant, then pour in the white wine. Let it simmer for 2–3 minutes while scraping up any browned bits from the pan. (that’s where the flavor is)

Step 5 – Bring it together Add the drained pasta to the pan along with a splash of reserved pasta water. Toss until the sauce turns slightly glossy and coats the noodles. Add lemon juice, then return the shrimp and gently mix everything together. (you want coated, not swimming)

Step 6 – Finish and serve Taste and adjust if needed, then serve immediately while warm. (this one hits best fresh — don’t let it sit)

Rizz Tip
“If they go quiet after the first bite… don’t say anything, just let it happen.” 😏