Shrimp Scampi with Pasta

Recipe View Gather all ingredients and prepare your workspace. (5 minutes)

Recipe View Bring a large pot of salted water to a rolling boil. Add linguine and cook until al dente, about 8-10 minutes. Reserve about 1 cup of pasta water before draining. (10 minutes)

Recipe View While pasta cooks, melt 2 tablespoons of butter with 2 tablespoons of olive oil in a large skillet over medium heat. (2 minutes)

Recipe View Add diced shallots, minced garlic, and red pepper flakes to the skillet. Cook, stirring frequently, until the shallots are translucent and fragrant, about 3-4 minutes. Be careful not to burn the garlic. (4 minutes)

Recipe View Season the shrimp with kosher salt and freshly ground black pepper. Add the shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side, depending on their size. Remove shrimp from the skillet and set aside, keeping warm. (5 minutes)

Recipe View Pour the dry white wine and lemon juice into the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. This is where a lot of the flavor is! Let the sauce reduce slightly, about 3-5 minutes. (5 minutes)

Recipe View Stir in the remaining 2 tablespoons of butter and 2 tablespoons of olive oil into the sauce. This will create a rich and emulsified sauce. (2 minutes)

Recipe View Add the drained linguine to the skillet with the sauce. Toss to coat thoroughly. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. (3 minutes)

Recipe View Return the cooked shrimp to the skillet. Add the chopped fresh parsley. Toss everything together until well combined and heated through. Season with additional salt and pepper to taste. (2 minutes)

Recipe View Serve immediately, drizzled with a teaspoon of extra-virgin olive oil, if desired. Garnish with extra parsley and a lemon wedge. Enjoy! (1 minute)