Spicy Shrimp Scampi over Linguine

Bring a large pot of heavily salted water to a boil. Cook the linguine according to the package instructions until just al dente.

While the pasta is cooking, pat the shrimp dry with paper towels and season them with a pinch of salt and black pepper.

In a large skillet over medium-high heat, melt 2 tablespoons of the butter with the olive oil. Once hot, add the shrimp in a single layer.

Sear the shrimp for 1-2 minutes per side until pink and opaque. Remove the shrimp from the skillet and transfer to a plate; do not overcook.

Reduce the heat to medium. Add the remaining 2 tablespoons of butter, minced garlic, and red pepper flakes to the same skillet. Sauté for 1 minute until fragrant.

Pour in the dry white wine and lemon juice. Simmer for 2-3 minutes, scraping the bottom of the pan to release the brown bits, until the liquid has reduced by half.

Add the cooked linguine, seared shrimp, and chopped parsley back into the skillet. Toss thoroughly to coat everything in the sauce.

If the pasta seems dry, add 1/4 cup of the reserved pasta cooking water to loosen the sauce. Serve immediately with extra lemon wedges.