Ingredients
Equipment
Method
- Cook the linguine according to package directions in salted water until al dente. Reserve about 1/2 cup of the pasta cooking water before draining the pasta.
- While the pasta cooks, season the shrimp lightly with salt and pepper.
- In a large skillet over medium heat, melt 2 tablespoons of butter with the olive oil. Add the minced garlic and red pepper flakes, if using. Cook for about 1 minute until fragrant, being careful not to burn the garlic.
- Add the seasoned shrimp to the skillet. Cook for 2 to 3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
- Pour the white wine into the skillet and let it simmer for 1 minute, scraping up any browned bits from the bottom of the pan.
- Reduce the heat to low. Stir in the remaining 2 tablespoons of butter, the lemon juice, and the chopped parsley until the butter is melted and the sauce is slightly thickened.
- Return the cooked shrimp to the skillet. Add the drained linguine and toss everything together to coat. If the sauce seems too thick, add a little of the reserved pasta water until the desired consistency is reached.
- Taste and adjust seasoning with more salt and pepper if needed. Serve immediately.
Nutrition
Notes
For a richer sauce, you can substitute heavy cream for the white wine, reducing the amount slightly and simmering until thickened.