Garlic Shrimp Scampi with Linguine & Lemon Zest

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, heat the olive oil and butter in a large skillet over medium heat. Add the garlic and red pepper flakes (if using) and cook for about 1 minute, until fragrant.

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

Pour in the white wine and lemon juice. Bring to a simmer and cook for 1-2 minutes, allowing the sauce to reduce slightly.

Stir in the cooked linguine and toss to coat. If the sauce is too thick, add some of the reserved pasta water, a little at a time, until it reaches your desired consistency.

Season with salt and pepper to taste.

Stir in the fresh parsley and lemon zest. Serve immediately.