Heat the olive oil in a skillet and sauté the onions until translucent.
3 Tablespoons extra virgin olive oil, 1 onion
Add shrimp, garlic, lemon juice, and wine, and cook for 3-4 minutes, stirring occasionally. Make sure all shrimp is pink on both sides. Stir in parsley and season with salt, pepper, and red pepper flakes (if using). Remove the skillet from heat.
1 pound large shrimp, 2 garlic cloves, ⅓ cup white wine*, the juice of 1 lemon
Cook the linguine in a large pan with salted boiling water. Cook until it is still slightly hard to chew (al dente), which is about 2-3 minutes less than the cooking time on the pasta box. Drain the linguine in a colander and add the pasta to the shrimp scampi in the skillet. Add the butter. Mix everything over low heat for 1-2 minutes.
1 pound linguine pasta, 1 Tablespoons butter
Reserve approximately 1 cup of the pasta water. If you want your scampi sauce to be a bit more creamy and saucy, add approximately ½ cup at a time to the pasta and stir until creamy. Finally, serve immediately. Add more fresh pepper and parsley, if desired. Garnish with parmesan cheese and enjoy!
salt and pepper, A few sprigs of parsley, Red pepper flakes