Categories: Main Dish, Shrimp

Ingredients

• 1 1/4 lbs large shrimp, peeled and deveined
• salt
• fresh ground black pepper
• 1/8 teaspoon sugar
• 6 tablespoons unsalted butter
• 1 onion, minced
• 8 garlic cloves, minced
• 1/4 teaspoon red pepper flakes
• 1/4 cup dry white wine
• 1 1/2 cups low sodium chicken broth
• 2 teaspoons cornstarch, dissolved in 1 T water
• 1 lb linguine
• 3 tablespoons fresh lemon juice
• 1/4 cup chopped fresh parsley

Directions

1. Bring 4 quarts water to a boil in a big pot.

2. Pat shrimp dry with paper towels, then season with 1/4 teaspoon salt, 1/4 teaspoon pepper, and sugar.

3. Melt 2 tablespoons butter in a large skillet over med-high heat until just beginning to brown.

4. Add shrimp, spread into single layer, and cook without stirring for 1 minute.

5. Stir shrimp and continue to cook until spotty brown and just pink at edges, about 30 seconds.

6. Transfer shrimp to clean bowl, cover, and set aside.

7. Add 2 more tablespoons butter to skillet; melt over med-high heat.

8. Add in onion and 1/4 teaspoon salt; cook until softened, about 5 minutes.

9. Stir in garlic and red pepper flakes; cook until fragrant, about 30 seconds.

10. Stir in wine and cook until nearly evaporated, about 2 minutes.

11. Stir in broth and dissolved cornstarch mixture and simmer until slightly thickened, about 2 minutes.

12. Remove skillet from heat, cover, and set aside.

13. Add linguine and 1 tablespoon salt to boiling water and cook, stirring often, until al dente.

14. Reserve 1/2 cup cooking water, then drain linguine and return linguine to pot.

15. Stir remaining 2 tablespoons butter, lemon juice, parsley, sauce, and reserved shrimp, including any accumulated juices, into linguine.

16. Season to taste with salt and pepper, adding reserved pasta cooking water as needed to loosen sauce.

17. Serve immediately.

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