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.
Very good recipe. The lemon juice was a great addition. It was quick to make, which is perfect for busy weeknights.
I found the dish to be too spicy for my liking, even though I used less red pepper flakes. The shrimp were a little rubbery. Maybe I did something wrong.
This was a fantastic weeknight meal. Quick and easy to prepare, and the flavor was outstanding. I added a little extra red pepper flakes for a bigger kick, which I loved.
Absolutely delicious! The shrimp were perfectly cooked, and the sauce had just the right amount of spice. The lemon juice really brightened everything up. I will definitely be making this again!
Great recipe! Easy to follow and the results were delicious. The sauce was rich and flavorful. Will definitely make it again!
