Shrimp Scampi

Ingredients

• 1 lb large shrimp, peeled and deveined, tails removed
• 12 oz linguine
• 4 tbsp unsalted butter, divided
• 3 tbsp olive oil
• 6 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1/2 cup dry white wine
• 1 lemon, zested and juiced
• 1/4 cup chopped fresh parsley
• 1 tsp kosher salt, plus more for pasta water
• 1/2 tsp black pepper
• 1/4 cup grated parmesan, optional

Before you cook

• Peel and devein the shrimp, pat them completely dry with paper towels, and season with 1/2 tsp salt and the black pepper
• Mince the garlic
• Zest the lemon, then juice it into a small bowl
• Chop the parsley
• Fill a large pot with water and bring toward a boil for the pasta

Steps

1. Salt the boiling pasta water generously and drop in the linguine
2. Cook the linguine until just short of al dente, about 1 minute less than the package says
3. Scoop out and set aside a full mug of the starchy pasta water before draining the linguine
4. While the pasta boils, set a large skillet over medium-high heat and add the olive oil with 2 tablespoons of the butter
5. Once the butter is foaming, lay the shrimp in the pan in a single layer
6. Sear the shrimp for about 1 minute per side, just until they turn pink and curl, then lift them onto a plate
7. Drop the heat to medium and add the minced garlic and red pepper flakes to the same pan
8. Stir the garlic constantly for about 30 seconds, just until fragrant, without letting it brown
9. Pour in the white wine and scrape up any browned bits stuck to the pan bottom
10. Let the wine bubble and reduce by about half, roughly 2 minutes
11. Stir in the lemon juice and zest
12. Return the shrimp and any collected juices back into the skillet
13. Drop in the drained linguine and toss everything together with tongs
14. Add a splash of the reserved pasta water and the remaining 2 tablespoons of butter, tossing until the sauce turns glossy and coats the noodles
15. Add more pasta water a splash at a time if the sauce looks tight or greasy
16. Scatter the chopped parsley over the top and toss once more
17. Taste and adjust with extra salt or a squeeze of lemon
18. Plate immediately and finish with grated parmesan if using