classic shrimp scampi

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1/2 cup olive oil
• 6 cloves garlic, minced
• 1/2 cup dry white wine (such as Pinot Grigio)
• 1/4 cup lemon juice, freshly squeezed
• 4 tablespoons butter, unsalted
• 1/4 cup chopped fresh parsley
• Salt and black pepper to taste
• 1 pound linguine pasta

Instructions

1. Cook linguine according to package directions.
2. While pasta is cooking, heat olive oil in a large skillet over medium heat.
3. Add minced garlic and cook for 1 minute, until fragrant, being careful not to burn.
4. Add shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through.
5. Pour in white wine and lemon juice. Bring to a simmer and cook for 2 minutes.
6. Stir in butter until melted and emulsified.
7. Season with salt and black pepper to taste.
8. Drain pasta, reserving 1/2 cup of pasta water.
9. Add drained pasta to the skillet with shrimp. Toss to coat.
10. If needed, add a little reserved pasta water to create a sauce.
11. Stir in fresh parsley. Serve immediately.

Notes

• Use large shrimp for best flavor and texture.
• Don't overcook the shrimp – they should be tender and juicy.
• For a richer sauce, add a splash of heavy cream at the end.
• Serve with crusty bread to soak up the delicious sauce.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.