Shrimp Scampi with Lemon, Butter, and Garlic

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1. Cook the pasta:
2. Bring a large pot of salted water to a boil.
3. Add the linguine or spaghetti and cook according to package instructions until al dente (usually 9-10 minutes). Timer
4. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
5. Prepare the shrimp:
6. While the pasta is cooking, heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat.
7. Once the butter has melted, add the minced garlic and red pepper flakes (if using) to the pan and sauté for about 1 minute until fragrant. Be careful not to burn the garlic. Timer
8. Add the shrimp to the skillet, seasoning with a pinch of salt and black pepper. Cook for 2-3 minutes per side until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside. Timer
9. Make the scampi sauce:
10. In the same skillet, pour in the white wine (or chicken broth) and lemon juice, scraping up any brown bits from the bottom of the pan with a wooden spoon.
11. Let the wine simmer for about 2 minutes, reducing slightly. Timer
12. Stir in the remaining 2 tablespoons of butter and lemon zest. Continue stirring until the butter is melted and the sauce is well combined.
13. Combine pasta and shrimp:
14. Add the cooked pasta directly into the skillet with the sauce, tossing to coat the pasta in the buttery, garlicky sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.
15. Return the shrimp to the skillet and toss everything together until well combined and heated through.
16. Serve:
17. Garnish the shrimp scampi with fresh chopped parsley and a sprinkle of grated Parmesan cheese (if desired).
18. Serve immediately with extra lemon wedges on the side.