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.
Five stars! The perfect balance of flavors. The garlic and lemon were fantastic, and the spice level was just right. Highly recommend!
It was a decent meal. I found the flavor a little bland, even with the red pepper flakes. I might try adding some more seasoning next time.
Incredible! The best shrimp scampi I've ever had. The linguine was cooked perfectly, and the sauce was bursting with flavor. This will be a new favorite.
Amazing! The sauce was incredible, and the shrimp were cooked to perfection. This recipe is a keeper!
This is my new go-to shrimp scampi recipe! The spice level is perfect, the shrimp are tender, and the sauce is divine. A must-try!
