Gulf Shrimp P&D 21/25 Ct 5lb

1 Review

Designed for a crowd. Bold, garlicky, and perfectly emulsified.

The Logistics: Managing the Scale

For a batch this size, a large Dutch oven or a 14-inch deep skillet is your best friend. The 21/25 shrimp size is the "Goldilocks" choice—large enough to feel premium, but small enough to distribute evenly so everyone gets plenty of bites.

1. The Prep: Pasta Foundation

Boil 2.5 lbs (1.1 kg) of linguine in a large pot of heavily salted water. Aim for very al dente (about 2 minutes before the box instructions), as the pasta will finish cooking in the sauce.

Pro Tip: Reserve 2 cups of the starchy pasta water. You’ll need it to keep this much pasta glossy.

2. The Sauce Base: Aromatics

In your largest vessel, melt 2 sticks (230g) of butter with 1/2 cup (120ml) of olive oil over medium heat. The oil raises the smoke point of the butter, preventing it from browning. Sauté 15–20 cloves of minced garlic and 1 tsp red pepper flakes for about 2 minutes. The garlic should be fragrant and soft, never brown or crunchy.

3. The Shrimp: The Batch Method

Increase the heat to medium-high. To avoid "steaming" the meat, add your 5 lbs (2.25 kg) of shrimp in two batches.

• Sear for 2–3 minutes per batch until they turn pink and form a "C" shape.

• Remove each batch with a slotted spoon and set aside in a bowl to preserve the juices.

4. The Deglaze: Brightening the Pan

Pour 1 cup (240ml) of dry white wine (like Pinot Grigio or Sauvignon Blanc) and the juice of 3 lemons into the hot pan. Scrape the bottom to release the flavorful "fond." Let the liquid reduce by about a third to concentrate the flavor.

5. The Grand Finale

Toss the linguine and the cooked shrimp (plus their juices) into the sauce. Add a splash of the reserved pasta water and toss vigorously over low heat for 60 seconds. This creates the emulsion that binds the butter to the noodles.

6. The Service

Finish with a mountain of fresh parsley and a heavy dusting of Parmesan cheese. Serve family-style directly from the pot or a massive warmed platter.

Big Batch Cheat Sheet