Shrimp Scampi similar to the one in your image:
Shrimp Scampi
Ingredients:
1 lb (450g) large shrimp, peeled and deveined
8 oz (225g) linguine or spaghetti
3 tbsp unsalted butter
2 tbsp olive oil
6 garlic cloves, minced
1/4 tsp crushed red pepper flakes (optional)
1/2 cup dry white wine (or chicken broth)
1 lemon (juice and zest)
Salt and freshly ground black pepper to taste
1/4 cup fresh parsley, chopped
Freshly grated Parmesan cheese (optional, for garnish)
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the linguine or spaghetti according to package instructions, until al dente. Drain and set aside, reserving 1/2 cup of pasta cooking water.
Cook the Shrimp:
In a large skillet, heat the olive oil and butter over medium-high heat. Add the shrimp to the pan in a single layer. Cook for 2-3 minutes on each side until the shrimp turn pink and are just cooked through. Remove the shrimp from the skillet and set aside.
Make the Sauce:
In the same skillet, add the minced garlic and crushed red pepper flakes (if using). Sauté for about 1 minute until fragrant, being careful not to burn the garlic. Add the white wine (or chicken broth), scraping up any brown bits from the bottom of the pan. Let the sauce simmer for about 2 minutes until it slightly reduces.
Combine Pasta and Shrimp:
Add the cooked pasta to the skillet along with the shrimp. Toss to coat in the sauce. If the sauce seems too dry, add some of the reserved pasta cooking water to loosen it.
Finish the Dish:
Stir in the lemon juice and zest, and season with salt and pepper to taste. Garnish with freshly chopped parsley and, if desired, sprinkle with Parmesan cheese.
Serve:
Serve immediately, garnished with extra parsley and a wedge of lemon on the side.
Enjoy your delicious, creamy shrimp scampi!