Cook the linguine according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
While the pasta is cooking, melt butter and olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, 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 (if using) and lemon juice. Let it simmer for a minute, scraping up any browned bits from the bottom of the pan.
Stir in the drained linguine and toss to coat. Add some of the reserved pasta water if needed to create a light sauce.
Season with salt, pepper, and fresh parsley. Serve immediately.
Garnish with extra parsley and lemon wedges if desired.
It was okay. The flavor was good, but the shrimp seemed a little overcooked. I might try it again and pay closer attention to the cooking time.
Really enjoyed this recipe. The spiciness was perfect for my taste. The instructions could be a little more detailed, but overall, a great dish.
It was good, but I found the sauce a little too oily. Maybe I used too much olive oil. The shrimp were good, though. I might try it again with less oil.
Easy to make and really tasty. I loved the kick from the red pepper flakes. I added some fresh parsley at the end, which added a nice freshness.
Absolutely loved this recipe! The combination of flavors is outstanding. It's easy to customize the spice level. Highly recommend this one!
