Shrimp Scampi with Linguini

Cook linguini according to the package instructions, along with 2 tablespoons of salt.

Add 2 tablespoons each of butter and olive oil to a large skillet on medium-low heat. When butter has melted, add garlic and red pepper flakes. Cook until garlic is fragrant and tender, but not browned (between 1 and 2 minutes).

Add shrimp in a single layer and cook just until shrimp is pink (about 2 minutes on each side). Remove shrimp to a dish and keep warm.

Add wine to the pan and increase heat to medium. Bring to a simmer and cook until wine is reduced by half (about 3–4 minutes). Add remaining butter and olive oil. Stir and season with salt and pepper to taste. Add shrimp and any settled juices back into the pan.

Turn off heat and add lemon juice and all but 1 tablespoon of the parsley. Stir to distribute everything evenly. Add the linguini to the shrimp and sauce, tossing thoroughly to distribute the sauce sitting at the bottom of the pan.

Serve and garnish with the remaining parsley.