Ingredients:

  • 1 lb linguine or fettuccine
  • 1 lb large shrimp, peeled and deveined
  • 10 oz cremini mushrooms, sliced 1/4 inch thick
  • 4 cloves garlic, minced
  • 1 small shallot, finely diced
  • 3 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1/2 cup dry white wine
  • 1/4 cup fresh parsley, chopped
  • 1/2 tsp crushed red pepper flakes
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 lemon, juiced

Instructions:

  1. Boil a large pot of heavily salted water and cook pasta until 1 minute before al dente. Reserve 1 cup of starchy pasta water before draining.
  2. Heat olive oil in a heavy-bottomed skillet over medium-high heat. Sear mushrooms in a single layer without stirring for 3 minutes to develop a mahogany crust.
  3. Add shrimp to the skillet and sear for 1 minute per side until edges are pink. Remove shrimp and mushrooms from the pan and set aside.
  4. In the same pan, sauté shallots and garlic with red pepper flakes until fragrant. Deglaze with white wine, scraping up browned bits, and reduce by half.
  5. Whisk in butter and 1/2 cup of reserved pasta water to create an emulsion. Return pasta, shrimp, and mushrooms to the pan.
  6. Toss over medium heat until the sauce coats every strand. Finish with lemon juice, fresh parsley, salt, and pepper.