Step 1

For those shrimp, rinse and pat dry with a paper towel. You can leave the tails on or remove them, I removed them here for ease of eating but I do prefer the look with them on.

Step 2

Heat a large sauté pan over medium low heat. Add the olive oil and garlic. Cook until fragrant.

Step 3

Add in the white wine, simmer and allow to reduce by half.

Step 4

Lower the heat to low, stir in the butter. Season with salt and pepper. Melt the butter and allow to cook on low for 10 minutes.

Step 5

Stir in the shrimp and cook until pink & translucent, about 3-4 minutes per side, total 6-8 minutes.

Step 6

Stir in the fresh lemon juice at the end.

Step 7

Plate up some linguini, add shrimp on top of the pasta and pour some of that fantastic sauce over top.