Quick Lemon Garlic Shrimp Scampi with Linguine

Ingredients

• Linguine 6 oz
• Shrimp, peeled and deveined 0.5 lb
• Garlic 4 cloves
• Lemon 1 whole
• Unsalted Butter 2 tbsp
• Olive Oil 1 tbsp
• Dry White Wine (or chicken broth) 0.25 cup
• Red Pepper Flakes 0.25 tsp
• Fresh Parsley, chopped 2 tbsp
• Salt to taste
• Black Pepper to taste

How to Cook

1. Mince the garlic, chop the fresh parsley, and zest and juice the lemon. Pat the shrimp dry with paper towels.
2. Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente, about 10-12 minutes.
3. While the pasta cooks, heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the minced garlic and red pepper flakes; cook for about 30 seconds until fragrant. Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque. Remove the cooked shrimp from the skillet and set aside.
4. Pour the white wine (or chicken broth) and lemon juice into the same skillet, scraping up any browned bits from the bottom. Bring to a simmer and cook for 1-2 minutes until slightly reduced. Stir in the remaining 1 tablespoon of butter and the lemon zest until melted and combined.
5. Drain the linguine, reserving about 1/4 cup of the pasta water. Add the drained linguine, cooked shrimp, and chopped parsley to the skillet. Toss everything well to coat, adding a splash of reserved pasta water if needed to create a glossy sauce. Season with salt and black pepper to taste.
6. Divide the shrimp scampi between two plates and serve immediately.