Garlic Butter Shrimp Scampi with Linguine

Cook 1 pound of linguine according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.

In a large skillet, melt 4 tablespoons of butter over medium heat. Add 4 cloves of minced garlic and cook until fragrant, about 1 minute.

Add 1 1/2 pounds of peeled and deveined shrimp to the skillet and cook until pink and opaque, about 3-4 minutes per side.

Pour in 1/2 cup of dry white wine and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.

Stir in 2 tablespoons of lemon juice, 1/4 cup of chopped fresh parsley, and salt and pepper to taste.

Add the cooked linguine to the skillet and toss to coat. If the sauce is too thick, add some of the reserved pasta water until it reaches your desired consistency.

Serve immediately, garnished with extra parsley and a sprinkle of red pepper flakes, if desired.