# What You'll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Pasta
02 - 12 oz linguine
→ Sauce
03 - 3 tbsp unsalted butter
04 - 2 tbsp extra-virgin olive oil
05 - 4 cloves garlic, minced
06 - 1/4 tsp crushed red pepper flakes (optional)
07 - 1/2 cup dry white wine
08 - Zest of 1 lemon
09 - Juice of 1 lemon (about 2 tbsp)
10 - 1/4 cup fresh parsley, finely chopped
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - Grated Parmesan cheese, for serving (optional)
13 - Lemon wedges, for serving
# How-To Steps:
01 - Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook until al dente according to package timing; before draining, reserve 1/2 cup of the cooking water. Drain and set the pasta aside.
02 - While the pasta cooks, pat the shrimp very dry with paper towels and season lightly with salt and freshly ground black pepper.
03 - Place a large skillet over medium-high heat and melt the butter with the olive oil until foaming but not browned.
04 - Add the minced garlic and crushed red pepper flakes to the skillet and sauté for about 30–60 seconds, stirring constantly, until fragrant but not colored.
05 - Add the shrimp in a single layer and cook 1–2 minutes per side until opaque and just cooked through; transfer the shrimp to a plate to avoid overcooking.
06 - Pour the white wine into the hot skillet, scraping the bottom to lift any browned bits, and simmer for 2–3 minutes until the liquid reduces slightly.
07 - Reduce the heat to low, then stir in the lemon juice and lemon zest to the reduced wine, tasting and adjusting seasoning with salt and pepper.
08 - Return the drained linguine to the skillet and toss thoroughly to coat; if the sauce seems tight, add the reserved pasta water a tablespoon at a time until the desired silky consistency is reached.
09 - Return the shrimp to the pan along with half of the chopped parsley and toss gently until everything is heated through and evenly combined.
10 - Divide among warmed plates and garnish with the remaining parsley, grated Parmesan if using, and lemon wedges; serve immediately.
