Shrimp Scampi with Linguine

Ingredients

• 1 lb Linguine pasta
• 1 lb Shrimp
• 2 tablespoons Olive oil
• 4 cloves Garlic
• 1/2 cup Dry white wine
• 1/4 cup Butter
• 2 tablespoons Lemon juice
• 1/4 teaspoon Red pepper flakes
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 tablespoons Fresh parsley

Instructions

1. 1Before you begin cooking, prepare your ingredients: peel and devein the 1 lb of shrimp, then mince the 4 cloves of garlic.
2. 2To cook the pasta, fill a large (6-quart / 5.7-liter) pot with water and bring it to a rolling boil (212°F / 100°C). Add the 1 lb of linguine pasta and cook for 8-12 minutes, or until the pasta is tender but still firm to the bite (al dente). Drain the cooked pasta and set it aside.
3. 3While the pasta cooks, heat the 2 tablespoons of olive oil in a large (12-inch / 30 cm) skillet over medium heat (325-350°F / 160-175°C). Add the minced 4 cloves of garlic and the 1/4 teaspoon of red pepper flakes, cooking for 1 minute until the garlic is fragrant and lightly golden.
4. 4Add the peeled and deveined 1 lb of shrimp to the skillet. Cook for 3-5 minutes, flipping once, until the shrimp turn opaque pink and curl into a C-shape. The internal temperature of the shrimp should reach 120°F (49°C) to 145°F (63°C).
5. 5Pour in the 1/2 cup of dry white wine and the 2 tablespoons of lemon juice. Bring the mixture to a gentle simmer over medium heat (325-350°F / 160-175°C) and cook for 2 minutes, stirring occasionally, allowing the liquid to reduce slightly.
6. 6Remove the skillet from the heat. Stir in the 1/4 cup of butter until it is completely melted, then add the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper, mixing until combined.
7. 7Add the drained 1 lb of cooked linguine pasta to the skillet with the sauce. Toss gently to coat all the pasta and shrimp evenly. Serve immediately, garnished with the 2 tablespoons of fresh parsley.

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