Prepare the shrimp: Peel and devein the shrimp. Pat them dry with paper towels. This helps them to brown nicely when sautéed.
Cook the pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
Sauté the garlic: In a large skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.
Cook the shrimp: Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until pink and cooked through.
Deglaze with wine: Pour in the white wine and lemon juice. Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to evaporate slightly.
Combine and finish: Add the cooked pasta to the skillet with the shrimp and sauce. Toss to coat. Add some of the reserved pasta water if needed to create a creamy sauce.
Garnish and serve: Stir in the chopped parsley. Season with salt and pepper to taste. Serve immediately, garnished with extra parsley and lemon wedges.
Quick, easy, and delicious! The recipe is spot-on, the shrimp were perfectly cooked, and the sauce was fantastic. A new favorite.
Excellent! The flavors were perfectly balanced, and the dish was ready in under 30 minutes. This is a keeper for sure.
Great recipe! The shrimp turned out perfectly. The flavor was outstanding. I would recommend this recipe.
Easy to make and very tasty. I added a pinch of red pepper flakes for a little heat, which I think elevated the dish. The lemon and parsley really brightened it up.
I enjoyed this, but next time I'll use less butter. It was a little heavy. The flavors were fantastic and the dish came together quickly.
