Foolproof Shrimp Scampi Pasta in 30 Minutes

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. Before draining, reserve at least 1 cup of the starchy cooking water. Drain the pasta.
2. While pasta cooks, heat 2 tbsp butter and the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes. Cook gently for 1–2 minutes until fragrant and lightly golden, being careful not to burn the garlic.
3. Increase heat to medium-high. Add the shrimp in a single layer, seasoning lightly with salt and pepper. Cook for 1–2 minutes per side until pink and just opaque. Immediately remove the shrimp from the pan and set aside.
4. Reduce heat to medium. Pour the white wine into the hot skillet, scraping up any browned bits (the fond). Let the wine simmer vigorously and reduce by half (about 2 minutes).
5. Lower the heat to low. Add the lemon juice and stir. Whisk in the remaining 2 tablespoons of cold butter, one tablespoon at a time, allowing each to fully melt and incorporate before adding the next to create an emulsified sauce.
6. Add the drained pasta directly into the skillet with the sauce. Toss well. Ladle in reserved pasta water, 1/4 cup at a time, stirring continuously until the sauce coats the pasta beautifully and looks glossy.
7. Return the cooked shrimp to the pan. Stir in half of the fresh parsley and the lemon zest. Toss quickly just to reheat the shrimp (about 30 seconds). Taste and adjust seasoning if necessary.
8. Divide the Shrimp Scampi Pasta immediately among bowls. Garnish generously with the remaining fresh parsley before serving.