1 (16 ounce) package linguine pasta (1 cup pasta water)

8 tablespoons Fusano extra-virgin olive oil (split into 2, 4 tablespoon portions during preparation)

2 green onions, finely diced

2 cloves garlic, minced

1 pinch red pepper flakes

1/2 pound shrimp, peeled and deveined



salt and pepper

3/4 cup dry white wine

 2 lemons, (1 1/2 juiced / 1/2 cut into 4 wedges)

 2 tablespoons butter

 5 tablespoons finely chopped fresh parsley leaves (reserve 1 for sprinkling) 





Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 7 to 9 minutes. Save 1 cup of pasta water. Drain pasta.

        Heat 4 tablespoons olive oil in a large skillet over medium heat. Cook and stir green onions, garlic, and red pepper flakes in the oil until green onions are translucent, 3 minutes. Season shrimp with salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.

        Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Melt 2 tablespoons butter in skillet, add 1 cup reserved pasta water, 4 tablespoons olive oil and bring to a simmer 1 to 2 minutes . Toss linguine, shrimp, and 4 tablespoons parsley in the butter mixture until coated; season with salt and black pepper and put on 4 plates. Drizzle with olive oil, sprinkle with reserved 1 tablespoon of parsley, and serve with lemon wedge on the side.