Shrimp Scampi with Linguini

Quick & easy shrimp scampi made with shrimp sautéed in butter, garlic, wine and lemon juice and served over linguini.

Servings 6

450 g linguini
2 tablespoons butter
4 garlic cloves sliced into thin chips
1 teaspoon crushed red pepper flakes use more or less as desired
400 g bag frozen raw zipperback deveined shrimp medium size, thawed, shells and tails removed (Thaw shrimp in refrigerator overnight or in a large bowl of cold water for about 30 - 45 minutes. Once thawed, remove the shells and tails and discard them. Pat the shrimp dry.)
¼ cup white wine
¼ cup freshly squeezed lemon juice plus the zest of the lemon
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons freshly chopped parsley
Freshly grated Parmesan cheese for serving
Lemon slices for garnish

Start boiling a large pot of lightly salted water. Cook linguini just until al dente for 9 – 10 minutes or as package directs. Reserve ½ cup starchy pasta water before draining.
Meanwhile, melt the butter over medium-high heat in a large 12” saucepan. Add garlic chips, red pepper flakes and shrimp. Cook while stirring occasionally until the shrimp turn pink and are cooked through, about 2 – 3 minutes.
Stir in wine, lemon juice and lemon zest. Season with salt and pepper. Bring to a light simmer. Add linguini and parsley and toss to combine, cook for 1 minute then remove from heat. Add tablespoons of the starchy pasta water to loosen, if necessary.
4. Garnish with lemon slices and freshly grated Parmesan cheese.