Start by bringing a large pot of salted water to a boil. Add your linguine or spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. Before draining, reserve ½ cup of the pasta water for later use. Drain the pasta, shaking off any excess water, then keep it warm in the pot covered with a lid.

In a large skillet, combine 2 tablespoons of unsalted butter and 2 tablespoons of extra-virgin olive oil, heating over medium heat. Allow the mixture to warm until it’s hot but not smoking, which should take about 2-3 minutes.

Add 4 minced garlic cloves and a pinch of red pepper flakes (if using) to the skillet. Sauté for about 30-45 seconds, stirring continuously until it turns golden and fragrant.

Carefully add 1 pound of peeled and deveined large shrimp in a single layer to the skillet. Cook for 1-2 minutes on each side until they turn pink and opaque.

Pour in ½ cup of dry white wine or chicken broth, scraping the bottom to release any browned bits. Allow to simmer for 2-3 minutes.

Return the cooked shrimp to the skillet, along with the juice and zest of 1 lemon. Season with salt and freshly ground black pepper.

Add the drained pasta to the skillet now. Pour in your reserved pasta water gradually, tossing the mixture continuously.

Remove from heat and sprinkle chopped fresh parsley over the top. Plate your Classic Shrimp Scampi immediately.