Shrimp Scampi over Linguine

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Shrimp Scampi over Linguine

1. Bring a large pot of well-salted water to a boil. 10 min
2. Pat 1½ pounds fresh large shrimp dry with paper towels and season with ½ teaspoon kosher salt and ¼ teaspoon black pepper; set aside. 4 min
3. Thinly slice 6 garlic cloves, roughly chop ¼ cup flat-leaf parsley, juice 1 lemon, and cut the second lemon into wedges; finely grate 2 ounces Parmesan. 6 min
4. Cook 12 ounces linguine in the boiling salted water according to package directions until al dente; just before draining, scoop out ½ cup pasta cooking water, then drain. 10 min
5. Timing-sensitive step. While the pasta cooks, heat 3 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high until the butter foams; add the shrimp in a single layer and sear 1½–2 minutes per side until just pink and opaque, then transfer to a plate. 5 min
6. Timing-sensitive step. Reduce heat to medium, add the remaining 2 tablespoons butter to the same skillet, and sauté the sliced garlic and ½ teaspoon red pepper flakes for 1–2 minutes until fragrant and just golden — do not let it brown. 2 min
7. Pour in ½ cup dry white wine and the juice of 1 lemon; simmer 2–3 minutes, scraping up any browned bits, until the liquid is reduced by half. 3 min
8. Timing-sensitive step. Add the drained linguine to the skillet along with ¼ cup of the reserved pasta water and toss over medium heat for 1–2 minutes until the sauce coats the pasta, adding more pasta water a splash at a time if needed to loosen. 2 min
9. Timing-sensitive step. Return the seared shrimp to the skillet, season with the remaining 1 teaspoon kosher salt and ¼ teaspoon black pepper, and toss everything together for 30 seconds until the shrimp are heated through.
10. Divide among four bowls, scatter the chopped parsley and grated Parmesan over the top, and serve with lemon wedges and extra Parmesan on the side. 2 min

Crisp Garlic-Rubbed Baguetteside

1. Preheat the oven broiler to high and position a rack 6 inches from the element. 5 min
2. Spread 2 tablespoons softened butter evenly over the cut faces of the diagonally sliced baguette pieces and arrange them butter-side up on a baking sheet. 3 min
3. Timing-sensitive step. Broil the baguette slices for 2–3 minutes until the butter is bubbling and the tops are golden and crisp — watch closely as they can brown quickly. 3 min
4. Immediately rub the cut face of the halved garlic clove firmly over each hot toast, then sprinkle with ¼ teaspoon flaky sea salt and serve alongside the scampi. 2 min