Shrimp Scampi with Linguine

1. Cook linguine according to package directions in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water, then drain. 2. While pasta cooks, pat shrimp dry and season with salt and pepper. 3. In a large skillet, melt 2 tablespoons of butter over medium heat. Add shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp from skillet and set aside. 4. Add remaining 2 tablespoons of butter to the skillet. Add minced garlic and red pepper flakes (if using) and cook for 1 minute until fragrant. Do not brown the garlic. 5. Pour in white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes until slightly reduced. 6. Stir in lemon juice and the cooked shrimp. Add the drained linguine to the skillet and toss to combine with the sauce. Add a splash of reserved pasta water if the sauce seems too thick. 7. Stir in fresh parsley. Serve immediately.