Shrimp Scampi Linguine

• 340 g linguine
• 450 g large shrimp, peeled and deveined
• 4 tbsp butter
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 cup dry white wine (e.g., Sauvignon Blanc)
• 1 lemon, juiced and zested
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup chopped fresh parsley

Instructions

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Cook the linguine in the boiling water according to package instructions until al dente.

3. 3

   While the pasta cooks, heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat (375°F / 190°C).

4. 4

   Add the shrimp, garlic, and red pepper flakes. Sauté for 2-3 minutes until the shrimp are pink and opaque. Be careful not to overcook. Remove shrimp from the pan and set aside.

5. 5

   Pour the white wine and lemon juice into the same skillet. Simmer for 2 minutes to reduce the liquid by half, scraping up any browned bits.

6. 6

   Stir in the remaining 2 tablespoons of butter until melted to create a silky sauce.

7. 7

   Return the shrimp to the pan and add the cooked linguine and chopped parsley. Toss everything together until well coated.

8. 8

   Serve immediately, garnished with lemon zest if desired.