Speedy Shrimp Scampi with Linguine

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

2.While the pasta cooks, prepare the shrimp. Pat the shrimp completely dry with paper towels; this helps them sear better.

3.In a large skillet, melt 2 tablespoons of butter with the olive oil over medium heat. Add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.

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

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

6.Reduce the heat to low. Stir in the remaining 2 tablespoons of cold butter, swirling the pan until the sauce emulsifies into a glossy finish.

7.Add the drained pasta directly to the skillet with the shrimp and sauce. Toss to coat thoroughly.

8.If the sauce seems too thick, add the reserved pasta water, one tablespoon at a time, until the sauce coats the pasta nicely.

9.Stir in the fresh chopped parsley. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.

10.Serve immediately.