Step 1: Cook the linguine Bring a pot of salted water to a boil. Cook linguine until just al dente. Reserve ½ cup of pasta water before draining.

Step 2: Sear the shrimp In a large skillet, heat 1 tablespoon olive oil + 1 tablespoon butter over medium-high heat. Add shrimp in a single layer. Season with salt and pepper. Cook 1 minute per side, just until pink and opaque. Remove to a plate.

Pro Tip: Use large shrimp (31/40 count) and don’t overcrowd the pan. Overcooked shrimp = rubbery shrimp.

Step 3: Build the flavor base Lower heat to medium. Add remaining 1 tablespoon butter and diced onion. Sauté for 2–3 minutes until soft and translucent. Add garlic and red pepper flakes; cook for 1 minute until fragrant.

Step 4: Deglaze the pan Pour in white wine (or broth). Scrape the bottom of the pan with a wooden spoon and simmer for 2–3 minutes until reduced by half.

Step 5: Make it creamy Add lemon juice, zest, and 1 ¼ cups of heavy cream. Stir in grated parmesan. Simmer gently for 2–3 minutes until the sauce thickens slightly.

Sauce too thick or tight? Add 1–3 tablespoon reserved pasta water and up to ¼ cup more cream as needed to loosen it.

Step 6: Combine and finish Add drained linguine and cooked shrimp to the sauce. Toss well to coat every strand in the creamy garlic sauce. Taste and season with more salt, pepper, or lemon juice as desired.

Step 7: Garnish and serve Top with fresh parsley, a bit more parmesan, and an extra lemon squeeze. Serve immediately while it’s piping hot and glossy.