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 al dente (usually 8-10 minutes). Reserve about 1 cup of the starchy pasta water before draining the pasta.

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

3.Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes and sauté for about 30-60 seconds until fragrant, being careful not to burn the garlic.

4.Add the seasoned shrimp to the skillet in a single layer. Cook for 1-2 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.

5.Deglaze the skillet by pouring in the white wine and lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it reduce slightly for about 1 minute.

6.Reduce the heat to low. Whisk in the cold butter cubes, one cube at a time, allowing each to emulsify into the sauce before adding the next. This creates a creamy, glossy sauce.

7.Add the drained linguine directly to the skillet with the sauce. Toss well to coat. If the sauce seems too thick, add the reserved pasta water, a splash at a time, until the sauce clings nicely to the pasta.

8.Return the cooked shrimp to the skillet. Toss briefly to reheat. Stir in the remaining 1 tablespoon of olive oil and the fresh parsley.

9.Taste and adjust seasoning with additional salt and freshly ground black pepper if necessary. Serve immediately.