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12 ounces 21-25 count shrimp, deveined, shells removed and reserved
8 ounces dry white wine
¼ teaspoon baking soda
2 teaspoons salt
2 tablespoons (28g) olive oil
2 tablespoons (28g) unsalted butter
6 cloves garlic, finely chopped, but not crushed or grated (about 20g)
1 small pinch red pepper flakes, optional
1 tablespoon (15g) lemon juice (about ½ a lemon)
6 ounces thin spaghetti
1 teaspoon lightly packed lemon zest (a little less than 1 lemon)
- In a bowl, combine the deveined and shelled shrimp baking soda with 2 teaspoons salt. Refrigerate 15-30 minutes while performing next steps.
- Boil a small amount of well-salted water in a saucepan or skillet (it should be just enough water to cover the pasta while cooking). Add pasta and cook until just short of al dente. Remove pasta or drain, reserving 1 cup of cooking water.
- In a small saucepan, add shrimp shells and wine. Bring to a moderate boil, stirring to keep most shells submerged, for about 5-10 minutes, until half a cup of liquid remains. Strain out shells and reserve liquid.
- In a stainless steel skillet, heat olive oil on high until shimmering. Add shrimp in one layer, and sear for 1-2 minutes until one side has browned, then flip and continue cooking for another 1-2 minutes until cooked through (you can use an instant read thermometer to double check that the shrimp have hit at least 135F)
- Remove the pan from the heat and transfer the shrimp to a bowl with tongs, leaving the oil in the pan, and let the pan cool down for a about a minute.
- Reduce heat to medium. Add garlic and red pepper flakes to taste, and stir, aggressively scraping up any browned bits from the bottom of the pan with a flat-end wood or metal spatula. Adjust the heat so that the garlic sizzles slightly, but doesn’t brown. Cook garlic for about a minute.
- Increase heat to high, add reserved shrimp/wine liquid. Allow to boil for about a minute
- Add butter. Stir vigorously with a whisk to emulsify for about 30 seconds.
- Add the lemon juice, and shrimp, and stir to combine. Add pasta and about ½ cup of pasta water, stirring continually with tongs to coat the pasta and keep the sauce emulsified. Cook for 1 minute, adding more pasta water as necessary to keep the desired consistency. Run a spatula along the edges of the pan to scrape any accumulated garlic and parsley back into the pasta.
- Add parsley and lemon zest, stir to combine, and serve immediately.