Shrimp Scampi

Salt the Pasta Water

Bring a large pot of water to a rolling boil over high heat.

Add 1 tablespoon of kosher salt to the boiling water.

Cook the Pasta

Add the linguine and cook according to package directions until al dente.

Scoop out and reserve 0.5 cup of the starchy pasta cooking water before draining.

Drain the pasta and set aside.

Season the Shrimp

Pat the peeled and deveined shrimp completely dry with paper towels.

Season the shrimp evenly on both sides with 1 teaspoon kosher salt and 0.5 teaspoon black pepper.

Sear the Shrimp

Heat a large skillet over medium-high heat until very hot, about 2 minutes.

Add 2 tablespoons of olive oil and 3 tablespoons of butter to the skillet.

Add the shrimp in a single layer — do not crowd the pan.

Sear the shrimp undisturbed for 90 seconds until pink and lightly golden on the bottom.

Flip each shrimp and cook for 60 more seconds — they should be just barely cooked through.

Transfer the shrimp to a clean plate and set aside.

Build the Sauce

Reduce the skillet heat to medium-low.

Add the remaining 1 tablespoon of olive oil and the sliced garlic to the skillet.

Cook the garlic, stirring gently, for about 90 seconds until fragrant and just turning golden at the edges — do not let it brown.

Add the red pepper flakes and stir for 15 seconds.

Pour in the white wine and increase heat to medium-high.

Simmer the wine, scraping up any browned bits from the pan bottom, for about 2 minutes until reduced by half.

Add the lemon juice and lemon zest to the sauce.

Stir to combine and simmer for 30 seconds.

Finish the Sauce

Reduce heat to low and add the remaining 5 tablespoons of cold butter, one tablespoon at a time, swirling the pan constantly until each piece is fully melted and emulsified before adding the next.

Combine

Add the drained pasta to the skillet and toss to coat in the sauce.

If the sauce seems too thick, add reserved pasta water a splash at a time and toss until silky.

Return the seared shrimp and any resting juices to the skillet.

Toss everything gently together and heat for 30 seconds just until the shrimp are warmed through.

Taste and adjust seasoning with salt and pepper as needed.

Plate and Serve

Divide the pasta and shrimp among four warm bowls or plates.

Spoon any remaining sauce from the skillet over each portion.

Sprinkle generously with fresh chopped parsley and a pinch of extra red pepper flakes.

Finish with freshly grated Parmigiano-Reggiano and serve immediately.