1 tsp + 1 Tbsp kosher salt (+ more to taste)

1 tsp baking soda

1 lb fresh shrimp, peeled (shells reserved) and deveined

1 cup dry white wine

1 bay leaf

½ tsp black peppercorns

½ cup panko bread crumbs

8 Tbsp butter (1 stick), divided

½ lb fresh fettuccine pasta

3 Tbsp olive oil

6-8 garlic cloves, thinly sliced

½ tsp crushed red pepper flakes

1 large shallot, minced

To taste freshly ground black pepper

Juice of 2 lemons

2 tsp fresh tarragon, chopped

1 Tbsp fresh marjoram, chopped

3 Tbsp parsley, chopped

Zest of 1 lemon

In a medium bowl, combine 1 teaspoon salt and baking soda. Add the shrimp and toss to combine. Allow the shrimp to dry brine for 20-40 minutes at room temperature.

In a small saucepot, add the wine, bay leaf, peppercorns, and reserved shrimp shells. Bring the wine to a simmer and continue cooking for 5-10 minutes or until the wine is reduced by half in volume. Then, turn off the heat, strain, and reserve until ready to use.

Fill a large pot ⅔ the way full with water and add 2 teaspoons of salt. Bring to a boil.

Meanwhile, add 2 tablespoons of butter to a medium skillet. Heat over medium heat and once melted, add the breadcrumbs. Cook until the breadcrumbs are toasted, about 4-6 minutes. Reserve until ready to use.

In a large skillet, add the olive oil. Heat over medium-high heat until the oil is shimmering.

Add the shrimp one at a time and cook for 30 seconds on each side, then transfer the shrimp to a separate plate. At this point, the shrimp will only be par-cooked.

Add the garlic, red pepper flakes, and shallots to the same large skillet. Cook on medium-high heat for 1 minute.

Add the reserved infused wine, reduce the heat to medium, and continue cooking for an additional 3 minutes.

Meanwhile, begin cooking the fresh pasta according to the package directions.

Add the remaining 6 tablespoons of butter to the skillet. Allow the butter to melt fully, then add the lemon juice. Stir to combine the sauce.

Add the shrimp back to the skillet to finish cooking.

Taste the sauce for seasons, then add salt and pepper to taste.

Add the cooked pasta to the skillet directly from the pot, reserving all of the pasta water.

Using tongs, stir the pasta into the sauce. Add ¼ cup of pasta water, then stir the pasta until the sauce becomes thick, glossy, and homogenous. If the sauce becomes too thick or separates, add another ¼ cup of pasta water.

Finish the pasta with toasted breadcrumbs, fresh herbs, and lemon zest.