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.
This is a restaurant-quality dish that's easy to make at home! The lemon and white wine sauce is divine. I will be making this on repeat.
This is a restaurant-quality meal that is surprisingly easy to make at home. The sauce is incredibly flavorful and the shrimp is perfectly cooked. A new family favorite!
I made this for a dinner party, and it was a hit! I doubled the recipe, and it was still relatively easy to prepare. Everyone raved about it.
Loved the spiciness of this dish! The shrimp were tender and the sauce was incredibly flavorful. A great weeknight meal that's also impressive.
It was good, but I found the sauce a little too buttery. Maybe next time I'll use a bit less butter and add a splash of the pasta water to help emulsify it.
