Ingredients
Method
- Cook the linguine in a large pot of generously salted boiling water until al dente, following the timing on the package.
- Save 1/2 cup of the pasta cooking water, then drain the linguine.
- Dry the shrimp completely with paper towels; removing excess moisture helps them sear nicely.
- Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook undisturbed for about 2 minutes, then flip and cook for about 1 minute more, until pink and opaque.
- Reduce the heat to medium, add the butter and garlic, and cook for 30 to 60 seconds, stirring, until the garlic is fragrant.
- Pour in the white grape juice, fresh Meyer lemon juice, salt, and red pepper flakes. Let the sauce come to a gentle simmer.
- Add the drained linguine to the skillet and toss everything together so the pasta is coated in the sauce. If the sauce seems too thick, splash in some of the reserved pasta water a little at a time.
- Remove from the heat, sprinkle with chopped parsley, and serve immediately.
Nutrition
Notes
If you don't have white grape juice, substitute dry white wine or chicken broth with a pinch of sugar to keep the balance.
For extra richness, finish the skillet with a pat of cold butter off the heat.
Use shrimp with tails on for a prettier presentation, but remove them before eating.
Don't overcook the shrimp; they are ready when they curl and turn pink, about 3 minutes total.
To make ahead, prep the garlic and juice the lemon a day in advance and store in the fridge.
Leftovers keep in the refrigerator for up to 2 days, but the pasta will absorb sauce; reheat with a splash of broth.
Serve with a crisp green salad and sourdough bread to soak up the sauce.