1-First Step: Mise en Place Boil 8 oz linguine in salted water until al dente, about 8-10 minutes. Reserve ½ cup pasta water, then drain. This prevents a watery sauce in your shrimp pasta. Pat dry 1 lb shrimp and season with salt and pepper. Prep garlic, parsley, and lemon for quick access.

2-Second Step: Heat the Pan Heat 2 tbsp olive oil and 4 tbsp butter in a large skillet over medium-high heat. Add 6 minced garlic cloves and ½ tsp red pepper flakes. Cook for 30 seconds until fragrant, stirring to avoid burning. This builds the garlic butter base for your garlic shrimp.

3-Third Step: Cook the Shrimp Add shrimp in a single layer to the skillet. Cook 2 minutes per side until pink and opaque. Do not overcrowd; work in batches if needed. Remove shrimp to a plate, keeping the flavorful juices behind for butter shrimp sauce.

4-Fourth Step: Deglaze and Simmer Pour in ½ cup white wine, scraping the pan bottom. Simmer 2 minutes to reduce by half. This step concentrates flavors for scampi pasta. Stir in 2 tbsp lemon juice for zing.

5-Fifth Step: Combine and Toss Return shrimp to the skillet with drained linguine, ¼ cup chopped parsley, and optional lemon zest. Toss everything, adding reserved pasta water for silkiness. Cook 1 minute more. Taste and adjust salt or pepper.

6-Final Step: Serve Immediately Plate hot shrimp scampi linguine with lemon wedges and optional Parmesan. Pair with crusty bread or a green salad. For gluten-free, use compatible pasta throughout.