Bring a large pot of salted water to a boil and cook the linguine or spaghetti until al dente. Reserve ½ cup of pasta water, then drain and set aside.
-In a large pan, heat 2 tbsp butter and 2 tbsp olive oil over medium heat.
-Add the shrimp, season with salt and pepper, and cook for 1-2 minutes per side until pink. Remove and set aside.
-In the same pan, add minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
-Pour in the white wine and lemon juice, scraping up any bits from the pan. Let simmer for 2-3 minutes to reduce slightly.
-Lower the heat, add the shrimp back into the pan, and toss to coat in the sauce.
-Add the drained pasta and remaining 1 tbsp butter, stirring well. If the sauce is too thick, add a splash of reserved pasta water to loosen it up.
-Stir in lemon zest and fresh parsley, mixing until well combined.
Plate the shrimp scampi and top with grated Parmesan cheese (optional). Serve immediately with extra lemon wedges and crusty bread for dipping!
Servings 2
* Percent Daily Values are based on a 2,000-calorie diet. Your daily value may be higher or lower depending on your calorie needs.
No wine? Swap it with chicken broth for a non-alcoholic version.
Want it spicier? Add more red pepper flakes for extra heat.
Low-carb option? Serve over zucchini noodles or cauliflower rice instead of pasta.
Frozen shrimp? Thaw before cooking and pat dry for the best texture.
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