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.
This is my new go-to recipe! So quick and easy, yet it tastes like something you'd get at a fancy restaurant. My guests loved it. The wine sauce is the star!
A decent recipe, but I found the dish to be a little bland. I would recommend increasing the amount of garlic and salt.
This is the best shrimp scampi recipe! The garlic and wine combination is just perfect. I will definitely try this again.
The sauce separated on me, and it wasn't very appealing. I think I might have cooked it too long. Disappointed.
It was okay, not amazing. I think it needs a little more seasoning, maybe some salt and pepper. The taste was a bit bland.
