Creamy Jersey Butter and Garlic Shrimp Scampi with Linguine

Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.

While the pasta is cooking, in a large skillet, heat the olive oil over medium heat. Add the Jersey Royal potatoes and cook for 5-7 mins. Add the minced garlic and red pepper flakes (if using) and cook for about 30 seconds, until fragrant, being careful not to burn the garlic.

Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp from skillet and set aside.

Pour the white wine into the skillet and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let reduce slightly, about 2 minutes.

Stir in the Jersey butter until melted and the sauce is smooth and creamy.

Add the cooked shrimp back to the skillet and toss to coat with the sauce.

Stir in the lemon juice and parsley. Season with salt and pepper to taste.

Add the drained linguine to the skillet with the shrimp and sauce. Toss to coat thoroughly. If the sauce is too thick, add a little of the reserved pasta water to thin it out until desired consistency is reached.

Serve immediately, garnished with extra parsley and a lemon wedge, if desired.