In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
Add white wine and lemon juice to the skillet. Bring to a simmer and cook for 2 minutes, allowing the alcohol to evaporate slightly.
Add shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until pink and opaque.
Season with salt, pepper, and red pepper flakes (if using). Stir in fresh parsley.
Cook linguine according to package directions until al dente. Drain and reserve about 1/2 cup of pasta water.
Add cooked linguine to the skillet with the shrimp scampi sauce. Toss to coat, adding pasta water as needed to create a creamy sauce.
Serve immediately, garnished with extra parsley and lemon wedges, if desired.
Excellent recipe! The sauce was perfect - not too oily, and the flavor was spot on. The shrimp were cooked perfectly and the linguine was just right. Highly recommend this one!
Five stars! This shrimp scampi is restaurant quality. The linguine was perfectly cooked, and the sauce was creamy and flavorful. A true classic, perfectly executed.
Pretty good overall. I think I overcooked the shrimp slightly. The sauce was a bit thin. I might try adding a touch of cornstarch next time to thicken it up.
It was alright. Nothing spectacular. I've had better shrimp scampi. The garlic flavor was good, but the overall dish was a little bland. Could use more seasoning.
Made this tonight, and it was a hit! The shrimp were tender and the sauce was amazing. I added a pinch of red pepper flakes for a little kick, and it was perfect.
