Lemon Pasta with Shrimp

Instructions

1. Cook the pasta
   Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions, usually 8-10 minutes. Reserve 1 cup of pasta water before draining.
2. Prepare the shrimp
   While the pasta is cooking, pat the shrimp dry with paper towels and season with salt and pepper. In a large skillet over medium-high heat, melt 2 tablespoons of butter with 1 tablespoon of olive oil. Add the shrimp and cook for 1-2 minutes per side until pink and opaque. Remove shrimp to a plate and set aside.
3. Make the lemon sauce
   In the same skillet, add the remaining olive oil and 2 tablespoons butter. Add minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant. Pour in the white wine and simmer for 2-3 minutes until reduced by half. Add the lemon juice and zest, then stir in the heavy cream. Bring to a gentle simmer.
4. Combine the dish
   Add the drained pasta directly to the sauce in the skillet. Toss to coat, adding reserved pasta water as needed to reach desired consistency. Stir in the Parmesan cheese until melted and sauce is creamy. Return the shrimp to the skillet and toss to combine.
5. Finish and serve
   Remove from heat and stir in the chopped parsley. Taste and adjust seasoning with salt and pepper as needed. Serve immediately in warmed bowls, garnished with additional Parmesan cheese and lemon wedges if desired.