Shrimp Scampi

• 1 pound large shrimp, peeled and deveined (tails on or off, your preference)
• 2 tablespoons olive oil
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup dry white wine (or chicken broth)
• 1/2 cup fresh lemon juice and some lemon zest for taste
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper, to taste
• 8 ounces linguine pasta
• 1/4 cup grated Parmesan cheese (optional)

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1. Cook the pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente (usually around 8-10 minutes). Reserve 1 cup of the pasta water before draining.
2. Sauté the shrimp: While the pasta cooks, heat olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the shrimp and cook for 1-2 minutes per side, or until pink and opaque. Remove the shrimp from the pan and set aside on a plate.
3. Make the sauce: Add     the remaining 2 tablespoons of butter and the minced garlic to the pan.     Cook for about 30 seconds, until fragrant.
4. Deglaze the pan: (Optional but adds flavor) Pour in the white wine (or broth) and scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for a minute or two to reduce slightly.
5. Add remaining ingredients: Stir in the lemon juice, parsley, salt, and pepper to taste. Bring the sauce to a simmer.
6. Finish the dish: Add the cooked shrimp back to the pan and toss to coat them in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water to thin it out.
7. Serve: Serve the shrimp scampi immediately over the cooked linguine. Garnish with additional chopped parsley and grated Parmesan cheese, if desired.

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