Start by bringing a large pot of salted water to a rolling boil over high heat. Add your linguine or spaghetti and cook until just al dente, about 8–10 minutes, stirring occasionally. Once cooked, reserve ½ cup of the pasta water, then drain the pasta and set it aside in a warm pot, allowing it to stay steamed while you prepare the shrimp.

In a large skillet, melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Once the butter is bubbling, add minced garlic and optional red pepper flakes; sauté for about 1 minute until fragrant and golden. Add the shrimp in a single layer, cooking for about 2–3 minutes on each side until they turn pink and opaque. Carefully remove the shrimp from the skillet and set aside.

Using the same skillet, pour in the white wine or chicken broth to deglaze, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for 2–3 minutes to reduce slightly. Next, whisk in the remaining 2 tablespoons of butter and the fresh lemon juice until the sauce becomes smooth and velvety.

Return the sautéed shrimp to the skillet, tossing gently in the luscious sauce. Add the reserved pasta, and give everything a good mix to coat evenly. If needed, pour in some reserved pasta water to reach your desired sauce consistency. Finish by seasoning with salt and freshly cracked black pepper.

Plate your Perfect Shrimp Scampi hot, garnishing each serving generously with fresh parsley and adding lemon slices on the side.