Speedy Shrimp Scampi Linguine

1.Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until perfectly al dente (usually 8-10 minutes). Reserve about 1/2 cup of the pasta cooking water before draining the pasta.

2.While the pasta cooks, season the shrimp lightly with salt and pepper.

3.In a large skillet or pan, melt 2 tablespoons of butter with the olive oil over medium heat. Add the minced garlic and red pepper flakes and sauté for about 30 seconds until fragrant, being careful not to burn the garlic.

4.Increase the heat to medium-high. Add the seasoned shrimp to the skillet in a single layer. Cook for 1-2 minutes per side until pink and opaque. Do not overcook.

5.Pour in the white wine and let it bubble and reduce slightly for about 1 minute, scraping up any browned bits from the bottom of the pan.

6.Stir in the fresh lemon juice and the remaining 2 tablespoons of butter until the sauce emulsifies slightly. Taste and adjust seasoning with salt and pepper if necessary.

7.Add the drained linguine directly into the skillet with the shrimp and sauce. Toss well to coat.

8.Add a splash (about 1/4 cup) of the reserved pasta water to help the sauce cling to the pasta, tossing continuously until the sauce thickens slightly.

9.Remove from heat. Stir in the fresh chopped parsley. Serve immediately.