Step 1

Whisk the kosher salt and sugar in cold water to make the brine in a medium sized bowl.

Step 2

Add shrimp, cover, and refrigerate for 15 minutes.

Step 3

While the shrimp is brining, cook the linguine in salted water according to package directions and to your preferred doneness, then drain.

Step 4

Season the bell peppers and onion with salt and pepper to taste and sauté in 1 tablespoon of olive oil in a 12″ sauté pan. Cook for 7-10 minutes over medium to medium-high heat. Transfer to a plate or bowl.

Step 5

When the shrimp are ready, remove from refrigerator, drain and pat dry with paper towels.

Step 6

Add 1 tablespoon of olive oil and 1 tablespoon of butter back to the skillet. Cook the shrimp over medium heat for 2-3 minutes per side until the shrimp are just opaque. Remove shrimp from pan with a slotted spoon and set aside with the peppers and onion.

Step 7

Add garlic and red pepper flakes back to the pan and cook for about one minute over medium low heat.

Step 8

Add lemon juice and wine and bring to a simmer. Make sure to scrape the brown bits off the bottom of the pan and let liquid simmer for 5 minutes.

Step 9

Remove from heat and swirl in 4 Tablespoons of cold butter.

Step 10

Add 1/2 Teaspoon of salt to the sauce.

Step 11

Combine drained pasta, shrimp, vegetables, and sauce and toss everything together until it is evenly coated.

Step 12

Mix in and/or top with freshly grated parmesan cheese, lemon zest, and parsley if desired.