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.
Simple and delicious. A great recipe for a quick and satisfying meal. The lemon really shines through. I'll be making this again.
This recipe is a winner! Simple ingredients, big flavor. The shrimp were tender, and the sauce was perfect for soaking up with some crusty bread. Highly recommend!
I'm not sure what went wrong, but my sauce was too oily, and the shrimp were a bit rubbery. Maybe I overcooked them.
Really good! Very straightforward and the end result was very tasty. I added some grated parmesan cheese at the end for extra flavor.
A solid shrimp scampi recipe. I added a bit more lemon juice for extra zing. Overall, a delicious and easy weeknight meal.
