- a large pot
- a knife
- a grater
- a large frying pan
- tongs or a colander
- salt and pepper
- Italian parsley
- two garlic cloves
- a lemon
- a one-pound package of dry linguine
- olive oil
- one pound of large shrimp or prawns (shelled and deveined)
- white wine
- Parmesan cheese
Fill a large pot with water and add a small handful of salt. Place the pot on the stove over high heat.
While the water is coming to a boil, coarsely chop a handful of parsley leaves, peel and finely chop the garlic, and zest the lemon with the fine side of a grater or a zester if you have one. Keep the garlic separate.
Add the pasta to the boiling water and cook according to the package directions. About four minutes before it’s done, place a large frying pan over medium heat.
Add enough oil to coat the bottom of the pan. When the oil begins to shimmer, add the garlic and cook just until it’s fragrant (about 20 seconds).
Add the shrimp to the pan and season with a few pinches of salt and pepper. After a couple of minutes, shake the pan to flip the shrimp.
When the bodies and tails of the shrimp turn from grayish to pink, add enough wine to just cover the bottom of the pan.
Pull the pasta out of the pot with the tongs, or drain it in a colander, and toss it in the pan with your shrimp. (Leave a little water on the pasta to help form the sauce.) Add the lemon zest and parsley and mix well.
Transfer the pasta to a serving dish and top with grated Parmesan.