Garlic Butter Shrimp Scampi

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• 12 oz linguine
• 20 oz large shrimppeeled and deveined
• 6 tbsp unsalted butter
• 2 tbsp olive oil
• 8 garlic cloves, thinly sliced
• 1 tsp red pepper flakes
• 6 tbsp dry white wine
• 6 tsp lemon juice
• Kosher salt and chopped parsleyto finish

Instructions

Amounts and pan sizes below are written for 4 servings and update with your serving size. Tap a step to keep your place — the rest gently fades back.

1. 01Step 1 — Boil the pastaCook 12 oz linguine in well-salted boiling water (212°F) one minute short of the package time. Save 1 cup of the water and drain.
2. 02Step 2 — Sear the shrimpPat 20 oz shrimp dry and season with ½ tsp salt. Heat 2 tbsp olive oil in a wide skillet over medium-high heat (about 375°F) and cook the shrimp 90 seconds a side, until just pink and opaque. Move them to a plate — they finish in the sauce.
3. 03Step 3 — Garlic butterLower the heat to medium (about 300°F). Add ⅜ cup butter, 8 sliced garlic cloves and 1 tsp red pepper flakes and cook 60 to 90 seconds, until the garlic is pale gold. Browned garlic turns bitter, so pull it early.
4. 04Step 4 — Build the saucePour in ⅜ cup white wine and let it bubble down by half, about 1 minute. Add the pasta and 1/4 cup of the reserved water and toss hard for 1 minute, until the sauce turns glossy and coats the strands.
5. 05Step 5 — FinishReturn the shrimp and any juices to the pan, add 6 tsp lemon juice and toss 30 seconds off the heat. Season with salt, scatter parsley and serve right away.