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.
It was good, but I found the sauce a little too buttery for my taste. I might try reducing the amount of butter next time. The shrimp were cooked well and the flavors were there, just a bit rich for me.
Simple to prepare and full of flavor. The wine adds a nice touch. Definitely a winner for a weeknight meal. The shrimp were cooked to perfection.
This recipe is great! Easy to adapt to your own tastes. I added a little bit of parmesan cheese at the end, and it was delicious. Great recipe for a quick meal.
Loved it! The instructions are clear and easy to follow. The dish is impressive and tasty. I will definitely be making this again. A great dish for a date night.
I'm not sure what went wrong, but my sauce was really oily, and the shrimp were a bit tough. I followed the recipe exactly, so I'm not sure why. Maybe I cooked it too long?
