📖 Instructions

1. First, gather all your ingredients. This will make the cooking process much smoother. Trust me on this one!
2. Bring a large pot of salted water to a boil. Salting the water is important – it flavors the pasta from the inside out! Use about 1 tablespoon of salt per gallon of water.
3. Add the linguine to the boiling water and cook according to package directions until al dente. This usually takes around 8-10 minutes. Al dente means “to the tooth” in Italian – the pasta should be firm but not crunchy.
4. While the pasta is cooking, prepare the shrimp. Pat the shrimp dry with paper towels. This helps them brown nicely in the pan. Season with salt and pepper to taste.
5. Melt the butter in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using). Sauté for about 1 minute, or until the garlic is fragrant. Be careful not to burn the garlic, or it will turn bitter!
6. Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until pink and opaque. Overcooked shrimp are tough and rubbery, so keep a close eye on them.
7. Pour in the white wine (if using) and lemon juice. Bring to a simmer and cook for another minute, allowing the sauce to reduce slightly.
8. Stir in the chopped parsley and season with additional salt and pepper to taste. Don’t be afraid to taste and adjust the seasonings as you go!
9. Drain the linguine, reserving about 1/2 cup of pasta water. Add the linguine to the skillet with the shrimp scampi sauce. Toss to coat.
10. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. The pasta water contains starch, which helps to thicken the sauce and make it cling to the pasta.
11. Serve immediately, garnished with extra parsley and a lemon wedge. A sprinkle of Parmesan cheese is also a nice touch, if you’re into that sort of thing.