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.
It was okay. The spice level was good, but the sauce seemed a little thin. I might try thickening it with a bit of cornstarch next time.
I really enjoyed this. The sauce was delicious, and the shrimp were cooked perfectly. I used gluten-free linguine, and it worked great.
The flavor was good but the shrimp cooked a little bit too quickly and became slightly rubbery, I may need to watch the cooking time more closely next time.
Fantastic! I doubled the recipe for a dinner party and everyone loved it. The flavors are well balanced, and it's surprisingly easy to make.
