Italian Shrimp Scampi Pasta

Step 1

Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until al dente, about 9-11 minutes, stirring occasionally. Reserve 1 cup of pasta water before draining.

Step 2

While pasta cooks, pat the shrimp dry with paper towels and season with 0.5 tsp salt and 0.25 tsp pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.

Step 3

Add shrimp to the hot skillet in a single layer and sear for 2 minutes per side until pink and opaque. Transfer to a clean plate—they will finish cooking later.

Step 4

Add the remaining 2 tbsp olive oil to the same skillet over medium heat. Add minced garlic and red pepper flakes, stirring constantly for about 30 seconds until fragrant but not browned.

Step 5

Pour in the white wine, scraping up any browned bits from the pan bottom with a wooden spoon. Simmer for 2-3 minutes until the wine reduces by half and the alcohol smell dissipates.

Step 6

Add the stock and lemon juice to the skillet, bringing to a simmer over medium heat. Return the shrimp to the pan and cook for 1-2 minutes until heated through and fully opaque inside.

Step 7

Remove from heat and stir in the butter until melted and incorporated. Add the cooked pasta to the skillet along with 0.5 cup reserved pasta water, tossing gently to combine.

Step 8

Taste and adjust seasoning with salt and pepper as needed. If the sauce seems too thick, add more pasta water 2 tbsp at a time. Divide among four bowls and garnish with fresh parsley and lemon zest.