Ingredients:
- 1 pound linguine or spaghetti
- 1 pound large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup unsalted butter
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup white wine (or chicken broth)
- 1 lemon, juiced
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions:
1. *Cook the Pasta*: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
2. *Cook the Shrimp*: In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and season with salt and pepper. Cook until the shrimp are pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
3. *Prepare the Sauce*: In the same skillet, add the butter and garlic. Cook until the garlic is fragrant, about 1 minute. Add the red pepper flakes if using, and cook for another 30 seconds.
4. *Deglaze the Pan*: Add the white wine (or chicken broth) to the skillet, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until the liquid is reduced by half, about 2-3 minutes.
5. *Combine Ingredients*: Add the cooked pasta and shrimp back to the skillet. Pour in the reserved pasta water and lemon juice. Toss everything together until well combined and heated through. Adjust seasoning with salt and pepper if needed.
6. *Serve*: Transfer the shrimp scampi pasta to a serving platter or individual plates. Garnish with chopped fresh parsley. Serve immediately with lemon wedges on the side.
Enjoy your homemade shrimp scampi pasta!