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.
Very good recipe. I used gluten-free pasta and it worked perfectly. The sauce was rich and flavorful, and the shrimp were cooked just right. I will definitely cook this again.
Loved it! Easy to follow and turned out great. The perfect combination of flavors. I added a touch of cayenne pepper for a little extra kick, and it was perfect.
Very good! Easy to put together. I suggest you to add a little more wine.
The recipe was fine, but it wasn't as flavorful as I was hoping. I would recommend adding more white wine, perhaps a 1/2 cup.
Absolutely delicious! The shrimp were cooked perfectly, and the sauce was incredible. I followed the recipe exactly and it turned out amazing. Will definitely make this again.
