Garlic Shrimp Scampi with Linguine

Method

1. Stir 1 tbsp Diamond Crystal kosher salt and 1 tbsp sugar into 1 quart cold water, add the shrimp, and brine 15 minutes (20 if frozen, which thaws them at the same time). Meanwhile, bring 4 quarts water and 2 tbsp more salt to a boil.
2. Cook the linguine 1 minute short of the package time, reserve 1 cup of the pasta water, and drain. Drain the shrimp and pat them very dry.
3. Heat 1 tbsp of the olive oil in a deep 12-inch skillet over medium-high until it shimmers. Sear half the shrimp in one layer, about 1 minute per side, until pink outside and still a little translucent in the center, then move them to a plate. Repeat with the remaining oil and shrimp.
4. Drop the heat to medium and add 1 tbsp butter, the garlic and the red pepper flakes. Cook 30 seconds, until the garlic is fragrant and pale gold, then add the wine and lemon zest and boil 2 minutes, until reduced by half.
5. Add the remaining 2 tbsp butter, ½ cup of the pasta water and the linguine, and toss 1 to 2 minutes, until the sauce turns glossy and clings. Return the shrimp with their juices, add the lemon juice and parsley, and toss 30 to 45 seconds, until the shrimp are opaque all the way through.