Shrimp Scampi with Linguine and Parsley

Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.

While the pasta cooks, pat the shrimp dry with paper towels and season lightly with salt and pepper.

In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat.

Add the shrimp in a single layer and cook for 1-2 minutes per side, just until they turn pink and opaque. Remove the shrimp from the skillet and set aside on a plate.

In the same skillet, add the minced garlic and red pepper flakes. Sauté for about 1 minute until the garlic is fragrant but not browned.

Pour in the white wine and lemon juice. Bring to a simmer and let the liquid reduce by half, about 3-5 minutes.

Stir in the remaining 2 tablespoons of butter and the lemon zest until the sauce is smooth and slightly thickened.

Return the shrimp and any accumulated juices to the skillet. Add the drained linguine and fresh parsley.

Toss everything together until the pasta is well-coated. If the sauce is too thick, add a splash of the reserved pasta water. Season with additional salt and pepper if needed, and serve immediately.