Shrimp Scampi Linguine

Bring a large pot of salted water to a boil.

Peel and devein shrimp if not already done; pat dry with paper towels to remove excess moisture.

Mince garlic and juice the lemons; zest one lemon and set aside. Measure broth and red pepper flakes.

Add pasta to boiling water and cook until al dente according to package directions; drain and set aside.

Heat butter in a large skillet over medium-high heat. Once foaming, add minced garlic and cook 30 seconds, stirring constantly.

Add shrimp in a single layer; cook 2 minutes without stirring, then flip and cook another 1–2 minutes until pink and cooked through.

Pour in lemon juice and broth; add red pepper flakes. Bring to a simmer and cook 1 minute.

Add cooked pasta to the skillet with shrimp and sauce; toss gently over medium heat for 1 minute until combined.

Transfer to serving bowls or plates. Top with lemon zest, chopped fresh parsley, and grated Parmesan. Season with salt and black pepper to taste.