Shrimp Scampi

Steps

1. Bring a large pot of water to a boil and salt it well. Pat the shrimp dry and toss them with the 1/2 teaspoon salt and the pepper.
2. Drop the linguine into the boiling water and cook until just short of tender, about 1 minute less than the package says.
3. While the pasta cooks, heat 1 tablespoon of the oil and 1 tablespoon of the butter in a 12-inch skillet over medium-high heat until foaming. Add half the shrimp in a single layer. Cook until pink on the bottom, about 1 minute, then turn and cook 30 seconds to 1 minute more. They can still look a little translucent in the center, since they finish in the sauce. Move them to a plate and repeat with the remaining oil, 1 more tablespoon of butter and the rest of the shrimp.
4. Lower the heat to medium and add 1 tablespoon of the butter to the pan. Add the garlic and red pepper flakes and cook, stirring, until fragrant and just golden at the edges, about 1 minute.
5. Pour in the wine and simmer, scraping up the browned bits, until reduced by half, about 2 minutes. Stir in the lemon juice.
6. Scoop out 1 cup of the pasta water, then drain the linguine and add it to the skillet with the remaining 3 tablespoons of butter and 1/2 cup of the pasta water. Toss with tongs until the butter melts and the sauce coats the pasta, 1 to 2 minutes. Add more pasta water if it looks dry.
7. Return the shrimp and their juices to the pan with the lemon zest and parsley. Toss until the shrimp are pink outside and pearly and opaque all the way through, about 1 minute. Cut one open to check. Taste for salt and serve right away with the lemon wedges.

Good to know

• Alcohol-free: replace the wine with 1/2 cup chicken broth and add 1 to 2 extra teaspoons of lemon juice.
• Frozen shrimp are fine. Thaw them overnight in the refrigerator, or in a colander under cold running water for about 10 minutes, then pat them very dry so they brown.
• Without the pasta, this makes a lovely first course. Spoon the shrimp and sauce into a shallow dish and serve with toasted bread for soaking up the sauce.
• Leftovers keep up to 3 days in the refrigerator. Warm them gently in a skillet with a splash of water, just until hot, so the shrimp stay tender.