PAIRS WITH: SEAGLASS Pinot Grigio

Ingredients

  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 5 garlic cloves, finely chopped
  • ½ cup Seaglass Pinot Grigio
  • Kosher salt and freshly ground black pepper
  • ¼ teaspoon red pepper flakes, plus more as needed
  • 1¾ pounds large shrimp, cleaned, deveined, and shelled
  • ⅓ cup parsley, finely chopped
  • 1 lemon, juiced, plus more as needed
  • 8–10 ounces linguine, cooked according to package directions

Directions

  • 1. Cook the linguine according to package directions. Reserve a splash of pasta water before draining.
  • 2. In a large skillet, melt the butter and olive oil over medium heat. Add the chopped garlic and sauté for about 1 minute, just until fragrant (don't let it brown).
  • 3. Add the Pinot Grigio, a big pinch of salt, the red pepper flakes, and a few cracks of black pepper. Bring to a simmer and let it cook down for about 2 minutes.
  • 4. Add the shrimp and cook for 3–4 minutes, stirring occasionally, until they're pink and just cooked through.
  • 5. Stir in the parsley and lemon juice. Add the cooked linguine to the skillet and toss everything together to coat. If the sauce looks a little tight, add a splash of that reserved pasta water to loosen it up.
  • 6. Serve immediately with extra lemon wedges on the side and a sprinkle of flaky salt.