# What You Need:
→ Seafood
01 - 1 lb (450 g) large shrimp, peeled and deveined
→ Pasta
02 - 12 oz (340 g) linguine
→ Sauce
03 - 3 tbsp unsalted butter
04 - 2 tbsp extra-virgin olive oil
05 - 4 cloves garlic, minced
06 - 1/4 tsp crushed red pepper flakes (optional)
07 - 1/2 cup (120 ml) dry white wine
08 - Zest of 1 lemon
09 - Juice of 1 lemon
10 - 1/4 cup (15 g) fresh parsley, chopped
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - Grated Parmesan cheese (optional)
13 - Lemon wedges, for serving
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - Meanwhile, pat the shrimp dry. Season lightly with salt and pepper.
03 - In a large skillet over medium-high heat, melt the butter with the olive oil.
04 - Add the garlic and red pepper flakes (optional). Sauté for about 1 minute until fragrant, being careful not to brown the garlic.
05 - Add the shrimp in a single layer. Cook for 1–2 minutes per side, until opaque and just cooked through. Transfer shrimp to a plate.
06 - Pour the white wine into the skillet, scraping up any browned bits. Simmer for 2–3 minutes until the sauce is slightly reduced.
07 - Lower the heat. Stir in lemon juice and zest.
08 - Add drained linguine to the skillet, tossing well to coat with the sauce. If needed, add reserved pasta water a little at a time for desired consistency.
09 - Return shrimp to the pan along with half the parsley. Toss until evenly combined and heated through—season with additional salt and pepper to taste.
10 - Serve immediately, garnished with extra parsley, grated Parmesan (if using), and lemon wedges.
