Shrimp Scampi with Linguine

Cook the Pasta

1. Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente (about 9 to 10 minutes).
2. Reserve about 120ml (1/2 cup) of the pasta cooking water, then drain the linguine and set aside.

Sear the Shrimp

3. While the pasta cooks, pat the shrimp dry with paper towels and season them lightly with salt and black pepper.
4. Heat the olive oil and half of the butter (20g) in a large skillet over medium-high heat.
5. Add the shrimp in a single layer. Sear for 1 to 2 minutes per side, just until they turn pink and opaque. Transfer the shrimp to a clean plate and set aside.

Build the Lemon-Garlic Sauce

6. Reduce the skillet heat to medium. Add the remaining 20g of butter, minced garlic, and red pepper flakes. Sauté for about 1 minute until fragrant, making sure the garlic doesn't burn.
7. Pour in the white wine and 2 tablespoons of freshly squeezed lemon juice. Bring to a simmer and let the liquid bubble and reduce by half, about 3 minutes.

Toss and Serve

8. Add the cooked linguine, the seared shrimp (along with any juices from the plate), and 1 teaspoon of freshly grated lemon zest to the skillet.
9. Toss everything together over low heat for 1 minute so the pasta absorbs the sauce. If the dish seems too dry, splash in a little of the reserved pasta cooking water.
10. Remove from heat, stir in the freshly chopped parsley, and season with extra salt and black pepper to taste. Serve immediately.