Shrimp Scampi Linguine

Ingredients

• Linguine (12 ounces)
• Unsalted butter (4 tablespoons)
• Garlic (4 cloves, minced)
• Red pepper flakes (1/2 teaspoon)
• Shrimp (1 pound, peeled and deveined)
• White wine (1/2 cup)
• Lemon juice (2 tablespoons, freshly squeezed)
• Salt (to taste)
• Black pepper (to taste)
• Fresh parsley (1/4 cup, chopped, plus more for garnish)
• Parmesan cheese (1/2 cup, grated, plus more for serving)
• Olive oil (1 tablespoon)

Instructions

1. Cook the linguine according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of the pasta cooking water.
2. In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat. Once melted, add the minced garlic and red pepper flakes. Sauté for 1-2 minutes until the garlic is fragrant, being careful not to let it brown.
3. Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes on each side until they turn pink and opaque.
4. Pour in the white wine and lemon juice, scraping up any bits from the bottom of the skillet. Cook for an additional 2 minutes to allow the flavors to meld together.
5. Season with salt and pepper to taste, adjusting as necessary.
6. Add the cooked linguine to the skillet, tossing to coat the pasta in the shrimp scampi sauce. If the mixture seems dry, add a little of the reserved pasta water to loosen it up.
7. Remove from heat and stir in the remaining 2 tablespoons of butter and the chopped parsley.
8. Plate the pasta, garnishing with additional fresh parsley and a generous sprinkle of grated Parmesan cheese.
9. Serve immediately while hot and enjoy the delightful flavors of the sea!