1poundlarge shrimppeeled, deveined, and tails removed
Kosher salt and pepper to taste
4Tbspbutterdivided
5clovesgarlicthinly sliced
1small onionfinely chopped
½cupwhite wine
2-4Calabrian chileschopped
1poundlinguine
½cupchopped parsleyplus more for serving
1lemonjuiced (more wedges for serving, if desired)
Sourdough breadcrumbsfor serving if desired
Instructions
Place a large pot of water over high heat for boiling the pasta.
In a large skillet over high heat, heat oil until hot.
Add shrimp and season with salt and pepper. Cook, stirring, until shrimp just turn pink. Transfer to a plate and set aside.
Turn heat down to medium, and add 2 Tbsp butter to the pan.
Add garlic and cook until lightly golden.
Add in onion and cook, stirring until softened.
Deglaze with with wine, and cook about 1 minute.
Add in chopped Calabrian chiles and simmer on low while pasta cooks.
Heavily salt the boiling pasta water and drop in linguine. Cook to al dente. (Add in some pasta water to pan sauce as linguine cooks.)
Transfer pasta to pan along with lemon juice, and the remaining 2 Tbsp butter. Season to taste with salt and pepper.
Stir in chopped parsley and cooked shrimp to reheat.
Top pasta with breadcrumbs and more chopped parsley, if desired.
Notes
**Sourdough breadcrumbs can be made by drying out sourdough bread in the oven and pulsing in a food processor to make crumbs. Toast them in a pan with a bit of butter and they are ready! You can also toast panko in a pan with butter as an alternative :)