Speedy Shrimp Scampi

Bring a large pot of generously salted water to a rolling boil. Add 8 ounces of linguine and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water. Drain the pasta and set aside.

While the pasta cooks, pat 1 pound of peeled and deveined large shrimp dry with paper towels. Season lightly with salt and freshly ground black pepper.

In a large skillet or Dutch oven, melt 2 tablespoons of unsalted butter with 2 tablespoons of extra virgin olive oil over medium heat. Add 4 cloves of minced garlic and 1/4 teaspoon of red pepper flakes (if using) and sauté for 1 minute until fragrant, being careful not to brown the garlic.

Increase the heat to medium-high. Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side, or until they turn pink and opaque. Do not overcrowd the pan; cook in batches if necessary.

Remove the cooked shrimp from the skillet and set aside. Deglaze the pan with 1/2 cup of dry white wine, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes until slightly reduced.

Return the cooked pasta to the skillet. Add the remaining 2 tablespoons of unsalted butter and 2 tablespoons of fresh lemon juice. Toss well to coat the pasta, adding a splash of the reserved pasta water if needed to create a luscious sauce that clings to the noodles. Stir in 1/4 cup of fresh chopped parsley.

Return the cooked shrimp to the skillet with the pasta. Toss gently to combine. Taste and adjust seasoning with salt and pepper as needed. Serve immediately.