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1
Bring 4 quarts water to a boil in a big pot.
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2
Pat shrimp dry with paper towels, then season with 1/4 teaspoon salt, 1/4 teaspoon pepper, and sugar.
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3
Melt 2 tablespoons butter in a large skillet over med-high heat until just beginning to brown.
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4
Add shrimp, spread into single layer, and cook without stirring for 1 minute.
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5
Stir shrimp and continue to cook until spotty brown and just pink at edges, about 30 seconds.
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6
Transfer shrimp to clean bowl, cover, and set aside.
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7
Add 2 more tablespoons butter to skillet; melt over med-high heat.
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8
Add in onion and 1/4 teaspoon salt; cook until softened, about 5 minutes.
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9
Stir in garlic and red pepper flakes; cook until fragrant, about 30 seconds.
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10
Stir in wine and cook until nearly evaporated, about 2 minutes.
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11
Stir in broth and dissolved cornstarch mixture and simmer until slightly thickened, about 2 minutes.
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12
Remove skillet from heat, cover, and set aside.
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13
Add linguine and 1 tablespoon salt to boiling water and cook, stirring often, until al dente.
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14
Reserve 1/2 cup cooking water, then drain linguine and return linguine to pot.
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15
Stir remaining 2 tablespoons butter, lemon juice, parsley, sauce, and reserved shrimp, including any accumulated juices, into linguine.
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16
Season to taste with salt and pepper, adding reserved pasta cooking water as needed to loosen sauce.
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17
Serve immediately.
