The Best Easy Shrimp Scampi Recipe with Lemon Wine Sauce

Instructions:

1. Bring a large pot of heavily salted water to a rolling boil. Add linguine and cook according to package directions until al dente. Reserve at least 1 cup of the starchy pasta water before draining.
2. While the pasta cooks, pat the shrimp thoroughly dry with paper towels and season lightly with salt and pepper.
3. In a large skillet, melt 4 Tbsp of the butter with the olive oil over medium heat. Add the minced garlic and red pepper flakes. Sauté gently for 60–90 seconds until fragrant; do not allow the garlic to brown.
4. Increase the heat slightly to medium-high. Add the seasoned shrimp in a single layer. Cook for 1–2 minutes per side until pink and just opaque. Remove the shrimp immediately and set aside.
5. Deglaze the pan by pouring in the white wine. Let it bubble vigorously for 1 minute, scraping up any browned bits from the bottom. Reduce heat to medium-low.
6. Stir in the fresh lemon juice and the remaining 4 Tbsp of butter, one tablespoon at a time, whisking constantly to form an emulsion. If the sauce seems too thick, whisk in 1–2 tablespoons of the reserved pasta water.
7. Return the cooked shrimp to the pan, tossing quickly to coat. Add the drained pasta directly into the skillet. Toss everything together until the pasta is perfectly coated in the sauce. Stir in most of the fresh parsley.
8. Divide immediately among bowls. Garnish with black pepper, a drizzle of good quality olive oil, and the remaining fresh parsley.