Red Lobster Style Garlicky Shrimp Scampi with Linguini

Instructions

1. 1

   Bring a large pot of salted water to a rolling boil. Add linguini and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.

2. 2

   While the pasta cooks, pat the shrimp dry with paper towels. Season lightly with salt and pepper.

3. 3

   In a large skillet or non-stick pan, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 1-2 minutes per side, until pink and opaque. Remove shrimp from the skillet and set aside.

4. 4

   Reduce heat to medium. Add the remaining 2 tablespoons of olive oil and the butter to the same skillet. Once the butter is melted, add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.

5. 5

   Pour in the white wine (or chicken broth) and lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes, allowing the sauce to reduce slightly.

6. 6

   Return the cooked shrimp to the skillet. Add the drained linguini and half of the fresh parsley. Toss everything together, coating the pasta and shrimp in the garlic butter sauce.

7. 7

   If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.

8. 8

   Taste and adjust seasoning with salt and pepper as needed.

9. 9

   Serve immediately, garnished with the remaining fresh parsley and a lemon wedge.