Garlicky Shrimp Scampi Linguine

Steps

1. 1

   Bring 4 qt water to a boil with 1 tbsp kosher salt. Cook 12 oz linguine until 1 minute short of al dente.

   Start 9 min timer
2. 2

   Meanwhile, pat 1 lb large shrimp dry and season with the rest of the salt (¾ tsp kosher salt). Heat 2 tbsp olive oil in a large skillet over medium-high heat and cook the shrimp until just pink. Move to a plate.

   Start 2½ min timer
3. 3

   Lower the heat to medium-low and add 2 tbsp unsalted butter, 6 cloves garlic, and ½ tsp red pepper flakes. Cook until the garlic is pale gold.

   Start 2 min timer
4. 4

   Scoop out ¾ cup pasta water, drain the pasta, and add it to the skillet with the zest and juice of 1 lemon and a splash of the pasta water.

5. 5

   Add the shrimp and the rest of the butter (2 tbsp unsalted butter) and toss until glossy, adding more pasta water as needed. Finish with ⅓ cup chopped parsley.