Zesty Lemon-Garlic Shrimp Linguine

Bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.

While the pasta cooks, pat the shrimp dry with paper towels and season with salt and black pepper.

In a large skillet, heat olive oil and butter over medium heat. Add minced garlic and red pepper flakes (if using) and cook for 1 minute until fragrant, being careful not to burn the garlic.

Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary.

Remove shrimp from the skillet and set aside. Deglaze the pan with white wine or chicken broth, scraping up any browned bits from the bottom. Stir in the juice of half a lemon and half of the lemon zest.

Add the drained linguine to the skillet with the sauce. Toss to coat. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.

Return the cooked shrimp to the skillet. Add the chopped fresh parsley and the remaining lemon zest. Toss gently to combine.

Taste and adjust seasoning with salt, pepper, and more lemon juice if desired. Serve immediately, garnished with an extra sprinkle of fresh parsley.