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Instructions
Cook Linguine according to package directions. Reserve 1/2 cup of pasta water before draining.
While pasta is cooking, melt Butter in a large skillet over medium heat.
Add Garlic to the melted butter and cook for 1 minute, until fragrant. Be careful not to burn the garlic.
Pour in Dry White Wine and Lemon Juice. Bring to a simmer and cook for 2 minutes, allowing the alcohol to evaporate.
Stir in Red Pepper Flakes, Chicken Broth, Salt, and Black Pepper.
Add Shrimp to the skillet and cook for 3-5 minutes, or until pink and opaque, flipping halfway through.
Add the cooked Linguine to the skillet with the Shrimp Scampi sauce. Toss to coat.
If the sauce is too thick, add a little of the reserved pasta water until desired consistency is reached.
Garnish with Fresh Parsley and serve immediately.
