1. Cook the pasta: Bring a large pot of salted water to a boil. Cook linguini until al dente according to package directions. Reserve about 1/2–1 cup pasta cooking water, then drain and set aside.
2. Season the shrimp: Pat shrimp dry and season lightly with salt and pepper.
3. Sear the shrimp: Heat 1 tablespoon olive oil in a large skillet over medium‑high heat. Add shrimp in a single layer (work in batches if needed). Cook 1–2 minutes per side until pink and just cooked through. Transfer shrimp to a plate and set aside.
4. Sauté garlic: Reduce heat to medium. Add remaining olive oil and 2 tablespoons butter to the skillet. When butter melts, add garlic and red pepper flakes. Cook 30–45 seconds until fragrant — don’t brown the garlic.
5. Deglaze: Pour in the white wine (or broth) and scrape up any browned bits. Let simmer 1–2 minutes to reduce slightly.
6. Finish the sauce: Stir in lemon juice and lemon zest (if using). Add capers if using. Reduce heat to low and whisk in remaining 1 tablespoon butter until glossy. If the sauce is too sharp, add a splash of reserved pasta water and taste for seasoning.
7. Combine: Return the cooked shrimp to the skillet, add the drained linguini, and toss to coat. Add reserved pasta water a little at a time until the sauce clings nicely to the pasta (usually 1/4–1/2 cup). Stir in chopped parsley and adjust salt and pepper.
8. Serve: Divide among plates, garnish with extra parsley and lemon wedges. Offer grated Parmesan at the table if desired.

Tips

• Use very fresh or properly thawed shrimp for best texture.
• For a richer sauce, add 1/4 cup dry vermouth or an extra tablespoon of butter.
• Add a handful of baby spinach or halved cherry tomatoes with the pasta for extra color and veg.

Bright, garlicky, and buttery — Shrimp Scampi Linguini comes together fast and tastes restaurant‑ready.