Garlic Butter Shrimp Scampi

1.Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.

2.While the pasta cooks, heat 2 tablespoons of butter and the olive oil in a large skillet over medium heat until melted and shimmering.

3.Add the minced garlic and red pepper flakes (if using) to the skillet. Sauté for about 1 minute until fragrant, stirring frequently to avoid burning.

4.Add the shrimp to the skillet in a single layer. Season with salt and freshly ground black pepper. Cook for 2-3 minutes on one side until pink and opaque, then flip and cook for an additional 1-2 minutes until fully cooked. Remove shrimp from the skillet and set aside.

5.Pour the white wine into the skillet to deglaze, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until slightly reduced.

6.Reduce heat to low and stir in the remaining 2 tablespoons of butter until melted and the sauce is smooth.

7.Add the lemon juice and chopped parsley to the sauce, stirring to combine. Taste and adjust seasoning with salt and pepper as needed.

8.Return the cooked shrimp to the skillet and toss to coat in the sauce.

9.Add the drained linguine to the skillet, tossing everything together. If the pasta seems dry, add reserved pasta water a tablespoon at a time until the desired consistency is reached.

10.Serve immediately, garnished with additional parsley and lemon wedges if desired.