Ingredients

• 1 pound large shrimp, peeled and deveined
• 12 ounce linguine pasta
• 6 tablespoon unsalted butter
• 2 tablespoon extra-virgin olive oil
• 8 clove garlic, minced
• 0.5 cup dry white wine
• 0.25 cup fresh lemon juice
• 0.5 teaspoon red pepper flakes
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh Italian parsley, chopped
• 1 lemon zest, zested

Steps

1. Bring a large pot of salted water to a boil over high heat.
2. While water heats, pat the shrimp dry with paper towels and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
3. Mince the garlic cloves and chop the fresh parsley; zest the lemon and measure out the lemon juice and white wine.
4. Add the linguine to the boiling water and cook according to package directions until al dente, usually 9-11 minutes; reserve 1 cup pasta water before draining.
5. While pasta cooks, heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
6. Once the butter is foaming, add the shrimp in a single layer and cook for 2 minutes without moving, until the bottoms turn pink.
7. Flip the shrimp and cook for 1 minute on the second side, then transfer to a clean plate.
8. Reduce heat to medium, add the remaining 1 tablespoon olive oil and 4 tablespoons butter to the skillet.
9. Add the minced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant but not browned.
10. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
11. Simmer the sauce for 2 minutes to reduce slightly.
12. Return the shrimp to the skillet and toss to coat in the sauce; cook for 1 minute until the shrimp is heated through.
13. Add the drained linguine to the skillet and toss gently to combine, adding 1/4 cup reserved pasta water if needed to loosen the sauce.
14. Season with the remaining 1/2 teaspoon black pepper and adjust salt to taste.
15. Divide the shrimp scampi among four serving bowls, garnish with fresh chopped parsley and lemon zest, and serve immediately.