A delightful pasta dish featuring shrimp in a garlic butter sauce, perfect for a cozy dinner.
Bring a large pot of water to a boil, then add salt and the linguine.
Stir the pasta occasionally to prevent sticking.
Cook the linguine until al dente, then drain, reserving some pasta water.
Reserve about a cup of pasta water to adjust the sauce consistency later.
In a large skillet, heat butter and olive oil over medium heat.
Use a combination of butter and oil for a rich yet balanced flavor.
Sauté the shallot, garlic, and red pepper flakes until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Add the shrimp to the skillet and cook until pink and opaque.
Avoid overcooking the shrimp to keep them tender.
Remove the shrimp and set aside. Deglaze the skillet with white wine and lemon juice.
Scrape the bottom of the skillet to incorporate all the flavorful bits.
Return the shrimp to the skillet along with the parsley and cooked linguine.
Add a splash of reserved pasta water if the sauce seems too thick.
Toss everything together and serve immediately.
Garnish with additional parsley and a drizzle of olive oil for presentation.
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