Directions

1. 1

   Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water for later use.

2. 2

   Pat the butterflied shrimp dry with paper towels. Season generously on both sides with kosher salt and freshly ground black pepper.

3. 3

   Pour the flour into a shallow dish. Lightly coat each shrimp on both sides with the flour, shaking off any excess.

4. 4

   Heat the olive oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, add the floured shrimp and cook for 2 to 3 minutes per side until the shrimp is opaque throughout and cooked to a safe internal temperature (seafood is safe when it turns opaque and firm, typically 2-3 minutes per side). Transfer cooked shrimp to a plate.

5. 5

   Pour off most of the oil from the skillet, leaving about 2 tablespoons. Add the minced garlic and cook over medium heat for about 30 seconds until fragrant, stirring constantly.

6. 6

   Increase heat to medium-high and carefully add the dry white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by about half, approximately 3 to 4 minutes.

7. 7

   Add the chicken stock and Worcestershire sauce to the pan, stirring well. Simmer for 2 minutes.

8. 8

   Remove the pan from heat. Add the fresh lemon juice and stir in the cubed butter, one or two pieces at a time, allowing each addition to melt before adding the next. This creates a silky emulsified sauce.

9. 9

   Return the cooked shrimp to the pan and gently toss to coat with the sauce. Add the reserved pasta water as needed to reach your desired sauce consistency.

10. 10

    Place the cooked linguine on a serving platter or individual plates. Top with the shrimp and sauce, garnish with minced fresh parsley, and serve immediately.