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Succulent shrimp sautéed in garlic butter and white wine over linguine is an elegant yet quick dinner. This high protein, mediterranean-inspired dish comes together in under 20 minutes for a fresh, flavorful meal.
Bring a large pot of salted water to a boil. Cook linguine until just al dente, then drain and set aside.
While pasta cooks, heat olive oil and 2 tbsp butter in a large skillet over medium-high heat until shimmering. Add the minced garlic and sauté for 1 minute, stirring constantly—the garlic should be fragrant but not browned.
Add the shrimp to the skillet in an even layer. Season with kosher salt and black pepper; cook for 2 minutes per side, until shrimp are opaque and slightly pink. Remove shrimp to a plate.
Deglaze the skillet with white wine. Simmer gently for 2-3 minutes, scraping up any browned bits. Stir in remaining butter, red pepper flakes, and juice from the lemon; let the sauce reduce slightly.
Return shrimp to the skillet, add drained linguine and chopped parsley. Toss gently over low heat for 1 minute, allowing noodles to absorb the sauce. Serve immediately and garnish with extra parsley.
