Garlic Butter Shrimp Scampi

Instructions

1. 1

   Bring the 2 liters of water to a boil in a covered large pot. Meanwhile, mince the garlic, chop the parsley, and squeeze the lemon to get about 2 tablespoons of juice. Pat the peeled, deveined shrimp dry and season with ½ teaspoon salt.

2. 2

   Add the remaining 1½ teaspoons salt and the linguine to the boiling water. Cook uncovered according to the package directions until al dente, stirring occasionally. Reserve ½ cup pasta water, then drain.

3. 3

   While the pasta cooks, heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1–2 minutes per side, until opaque and just cooked through. Transfer to a bowl.

4. 4

   Reduce the skillet heat to medium. Add the garlic and crushed red pepper and stir for 30 seconds. Pour in the wine and simmer for 2 minutes, scraping up any browned bits.

5. 5

   Reduce the heat to low. Stir in the remaining 2 tablespoons butter, the lemon juice, and the reserved ½ cup pasta water. Add the linguine, shrimp and any accumulated juices, and parsley. Toss for about 1 minute until the sauce lightly coats the pasta, then serve immediately.