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.
This recipe is a keeper! So quick and easy to make, and the flavors are incredible. The perfect balance of garlic, butter, and lemon. The best shrimp scampi I've ever made!
Easy to follow recipe and the end result was fantastic. I added a little extra garlic, as I'm a fan, and it was perfect. The linguine cooked up nicely. Would make again.
Absolutely delicious! The shrimp were perfectly cooked and the sauce was so flavorful. This will definitely be a regular meal in our house. The lemon really brightens everything up. A perfect weeknight dinner.
Simple, elegant, and tasty. Just what I was looking for. The wine added a lovely depth of flavor. My guests loved it! Highly recommended.
