Garlic Butter Shrimp Scampi

Ingredients

• 340g large raw shrimp, peeled and deveined
• 225g linguine
• 4 cloves garlic, minced
• 60g unsalted butter
• 2 tablespoons olive oil
• 120ml dry white wine
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1/4 teaspoon red pepper flakes
• 3 tablespoons fresh flat-leaf parsley, roughly chopped
• Salt and black pepper to taste

Steps

1. 1

   1. Cook linguine in well-salted boiling water until al dente according to package directions, then reserve half a cup of pasta water before draining.

2. 2

   2. Pat shrimp dry and season with salt, pepper, and red pepper flakes. Heat olive oil in a wide skillet over medium-high heat and cook shrimp 1–2 minutes per side until pink, then remove to a plate.

3. 3

   3. Reduce heat to medium, add butter to the same pan, and sauté garlic for 60 seconds until fragrant but not browned.

4. 4

   4. Pour in white wine and lemon juice, scraping up any browned bits, and simmer 2–3 minutes until the sauce reduces by about half.

5. 5

   5. Add drained linguine to the pan with a splash of reserved pasta water, toss to coat, then return the shrimp and toss everything together over low heat for one minute.

6. 6

   6. Transfer to a wide shallow bowl, scatter parsley over the top, and finish with lemon zest before serving immediately.