– 8 oz linguine pasta – 2 tbsp olive oil – 4 tbsp butter – 4 cloves garlic, minced – 1 lb shrimp, peeled and deveined – 1/4 tsp red pepper flakes – 1/4 cup dry white wine – 2 tbsp lemon juice – Salt and pepper, to taste – 2 tbsp chopped parsley – Lemon wedges, for serving
Boil a pot of salted water. Cook linguine according to package directions until al dente. Drain and set aside while you prepare the shrimp.
Heat olive oil and 2 tablespoons butter in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
Add shrimp to the skillet. Season with salt, pepper, and red pepper flakes. Cook until pink, about 2 minutes per side, then remove from pan.
Pour white wine into the skillet, scraping up any browned bits. Simmer for 2 minutes. Stir in lemon juice and remaining butter until melted.
Return shrimp to the skillet and toss to coat. Add drained linguine to the sauce, tossing until everything is evenly mixed and heated through.
Sprinkle chopped parsley over the pasta. Adjust seasoning with more salt, pepper, or lemon juice, if desired. Mix gently to combine flavors.
Serve the shrimp scampi pasta hot with lemon wedges on the side for extra freshness. Enjoy your delicious, buttery, and garlicky dish!