Instructions:
- Bring a large pot of heavily salted water to a rolling boil. Add linguine and cook until 1 minute shy of al dente, according to package instructions.
- Before draining, scoop out at least 1.5 cups of the starchy pasta water and set aside. Drain the pasta immediately.
- Season the dried shrimp lightly with salt and pepper.
- Heat olive oil and half the butter in a large skillet over medium heat. Once melted, add the minced garlic and red pepper flakes. Sauté gently for 60–90 seconds until fragrant. Do not let the garlic burn.
- Increase heat to medium-high. Add the shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque. Remove shrimp from the pan and set aside to prevent overcooking.
- Lower heat back to medium. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half (about 2 minutes).
- Whisk in the remaining cold butter cubes, a few at a time, allowing each to melt and incorporate before adding the next to create an emulsion.
- Stir in the fresh lemon juice and about 1/2 cup of the reserved pasta water. Bring to a gentle simmer and taste for seasoning.
- Add the drained pasta to the skillet. Toss vigorously with tongs to coat thoroughly. Add more reserved pasta water, a splash at a time, until the sauce clings nicely to the noodles.
- Return the cooked shrimp to the pan. Toss gently just to reheat. Stir in the majority of the fresh parsley.
- Portion immediately, garnishing each plate with an extra sprinkle of parsley.