Ingredients:

  • 1 pound large shrimp, peeled and deveined
  • 4 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced
  • ½ teaspoon red pepper flakes
  • ½ cup dry white wine
  • Juice and zest of 1 lemon
  • Salt and black pepper, to taste
  • ¼ cup fresh parsley, chopped
  • 8 ounces linguine or spaghetti
  • Grated Parmesan cheese, for serving (optional)

Instructions:

  1. Boil a large pot of salted water. Cook the pasta according to package instructions until al dente. Drain and reserve ½ cup of pasta water.
  2. In a large skillet over medium heat, melt butter and olive oil. Add minced garlic and red pepper flakes; sauté until fragrant (about 1 minute).
  3. Increase heat to medium-high. Add the shrimp to the skillet; season with salt and pepper. Cook until shrimp are pink and opaque, about 2-3 minutes per side.
  4. Pour in the white wine, scraping up any bits from the bottom of the skillet. Simmer for about 2 minutes until slightly reduced.
  5. Stir in lemon juice and zest, then return the pasta to the skillet. Toss to coat the pasta, adding reserved pasta water as needed for desired sauce consistency.
  6. Remove from heat and stir in the chopped parsley. Serve immediately, garnished with additional parsley and Parmesan if desired.