Cook the linguine according to package directions until al dente. Drain and set aside.
While the pasta is cooking, melt butter in a large skillet over medium heat. Add garlic and red pepper flakes, and cook until fragrant, about 1 minute.
Add the shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side.
Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to reduce slightly.
Stir in the cooked linguine and toss to coat with the sauce.
Season with salt and pepper to taste. Garnish with fresh parsley and Parmesan cheese before serving.
Excellent recipe! Easy to follow and the results are fantastic. The spice level was just right for my taste. Definitely recommend!
This recipe is a winner! It is easy to make, and tastes absolutely delicious. The combination of garlic and red pepper flakes is perfect.
It was a pretty good recipe, but I found it to be a bit too rich. I might try using less butter next time and see if that helps.
Great recipe! I added a pinch of cayenne pepper for extra heat. The shrimp were cooked perfectly. Easy to make and very tasty.
Delicious! I used jumbo shrimp, and they cooked perfectly. The sauce was a little spicy for my kids, but they still enjoyed the linguine.
