FoxCatcher77: why is the lemon zest brown
harpuajim25: Wouldn’t it be better to fry up the shrimp in the butter and oil first and then add the wine?
Reddit_is_American: That’s got to be good for you
MammerJammer123: I just made this tonight but instead of linguini I used spaghetti squash and I also added mussels [here’s mine](https://imgur.com/gallery/H3rgZ7I)
InLoveWithAbsol: This looks great, but you could definitely improve it a bit by focusing con some of the finer de-tails a bit.
fawnster: Looks great, but take the dang tails off.
SleepyLoner: Every time I cook pasta with shrimp, I always saute the shrimp first, with the shell and head on.
Remove from heat, peel off the shell and head, and *put those in a strainer to squeeze out the juices within*.
Then I cook the recipe as given. Here, I’ll probably add it in with the wine.
nigelknixx: Add parmesan!
DougEECummings: Full recipe from [TIpHero](https://tiphero.com/shrimp-scampi-with-linguine/)
**Shrimp Scampi with Linguine**
Makes 4 servings
Prep Time: 10 minutes
Total Time: 30 minutes
**Ingredients**
* 10 ounces (⅔ pound) linguine pasta
* 3 Tablespoons olive oil, divided
* 4 Tablespoons butter, divided
* 3-5 garlic cloves, minced (about 2 Tablespoons, or to taste)
* ½ teaspoon chili flakes, or to taste
* ½ cup dry white wine
* ground black pepper, to taste
* kosher salt, to taste
* 1 pound large shrimp, peeled and deveined
* 1 cup diced tomatoes (optional)
* zest and juice of 1 lemon
* ¼ cup chopped parsley leaves
**Preparation**
1. Cook the linguini according to your own preferences or the package instructions. Drain the pasta, saving and setting aside about ½ cup of the pasta cooking water. Toss the cooked pasta with 1 tablespoon of olive oil to prevent it from sticking together.
1. In a large pan over medium heat, melt half of the butter with the remaining olive oil. Add the minced garlic and chili flakes and cook until fragrant, about 1 minute. Add the white wine, pepper, and salt, and bring it to a simmer. Allow the sauce to simmer for 2-3 minutes, or until it is reduced by half.
1. Add the shrimp to pan and cook, stirring often, until it’s just cooked through (about 2 to 4 minutes, depending on the size of your shrimp).
1. Add the diced tomatoes, if using.
1. Add the cooked pasta and the remaining butter to the pan. Mix with tongs to combine.
1. Add half of the lemon juice, the lemon zest, and a couple tablespoons of the reserved pasta cooking water. Warm it on medium low heat until all of the ingredients are heated through.
1. Taste the pasta and adjust the seasoning with additional salt, lemon juice, and more chili flakes, if desired. You can also adjust the consistency of the sauce with more of the pasta cooking water, if desired.
1. Stir in chopped parsley. Serve immediately
ToastedHunter: where are the seasonings?
liggieep: The order is so wrong here. Fry the shrimp in the oil 50% of the way on super high heat, build up a fond, fry your garlic, then deglaze with butter and white wine, then put the shrimp back in for the rest of the cooking.
Fond is flavor
studlydudley11: They forgot about the butter /s