Shrimp Scampi

Peel and devein the shrimp, removing the legs and the intestinal tract. You can leave the tails on for presentation if desired.

Combine 1 tbsp salt and 1 tsp baking soda. Sprinkle evenly over the shrimp and toss to coat. Let sit at room temperature for 30 minutes.

Bring a large pot of salted water to a rolling boil.

Add 1/2 lb linguine to the boiling water and cook according to package directions until al dente (about 90 seconds less than fully cooked).

In a large sauté pan, melt 6 tbsp butter with 3 tbsp olive oil over medium-high heat. Add 1/2 tsp red pepper flakes, 8 cloves minced garlic, and 1 finely minced shallot. Sauté for about 1 minute until fragrant.

Pour in 1/2 cup dry white wine and simmer for about 5 minutes, or until the wine has reduced by half.

Add 1/2 cup reduced shrimp stock (made from shrimp shells, peppercorns, bay leaf, and water) and bring to a simmer. Stir in 6 tbsp unsalted butter, whisking until melted and emulsified.

Squeeze in the juice of 2 lemons.

Add the dry-brined shrimp to the sauce and cook for 2-3 minutes, flipping once, until pink and just opaque. Remove shrimp from the pan and set aside.

Add the al dente linguine to the pan with the sauce. Add 1/4 cup pasta water and toss vigorously to emulsify the sauce.

Return the shrimp to the pan. Add 3 tbsp chopped fresh parsley, season with salt and pepper to taste, and toss to combine.

Twist the pasta into nests and plate. Top with extra shrimp and a sprinkle of fresh herbs, toasted breadcrumbs, and lemon zest if desired.