This shrimp scampi pasta makes for the perfect weeknight dinner! Shrimp drenched in a lemony white wine sauce and nestled in al dente linguine.
‣ 8 ounce linguine ‣ 2 tablespoon unsalted butter ‣ 1 pound shrimp, peeled and deveined ‣ 1 tablespoon fresh garlic, minced ‣ 1/2 teaspoon red pepper flakes, more or less, to taste ‣ 1/4 cup white wine ‣ 1/4 cup lemon juice ‣ 1 pinch salt, to taste ‣ 1 pinch black pepper, to taste ‣ 2 tablespoon fresh parsley, chopped ‣ 1/4 cup parmesan cheese, grated
In a large skillet, melt butter and season with garlic and red pepper flakes.
Add shrimp and cook until bodies are pink and slightly curled.
Pour in white wine and lemon juice and season with salt and pepper. Bring to a boil, then remove from heat.
Add in some cooked linguine pasta, then toss to coat with the shrimp and scampi sauce.