Follow these step-by-step instructions carefully to achieve a perfect, restaurant-worthy Garlic Butter Shrimp Pasta every single time. The process is quick, so it’s highly recommended to have all your ingredients prepped and ready to go (a culinary practice known as “mise en place”) before you begin cooking.

1. Cook the Pasta: Bring a large pot of water to a rolling boil. Add a generous amount of salt (it should taste like the sea). This is your only chance to season the pasta itself. Add the linguine and cook according to the package directions until it is al dente—firm to the bite. Before draining, carefully scoop out and reserve at least 1 ½ cups of the starchy pasta water. This is liquid gold for your sauce. Drain the pasta and set it aside. Do not rinse the pasta, as the starch on its surface helps the sauce adhere better.
2. Prepare the Shrimp: While the pasta is cooking, pat the peeled and deveined shrimp completely dry with paper towels. This is a crucial step to ensure the shrimp sear beautifully rather than steam in the pan. Season the shrimp generously on both sides with salt and freshly ground black pepper.
3. Sauté the Aromatics: In a large skillet or Dutch oven, heat the olive oil and 2 tablespoons of the butter over medium heat. Once the butter is melted and foamy, add the sliced or minced garlic and the red pepper flakes. Cook for about 60-90 seconds, stirring constantly, until the garlic is fragrant and just beginning to turn a light golden color. Be very careful not to burn the garlic, as it will become bitter and ruin the sauce.
4. Cook the Shrimp: Add the seasoned shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, just until they turn pink and opaque. The key to tender, juicy shrimp is to not overcook them. They will continue to cook slightly when you add them back into the sauce later. Once cooked, use a slotted spoon to remove the shrimp from the skillet and set them aside on a plate.
5. Build the Sauce: Pour the dry white wine into the hot skillet. Let it simmer and bubble, using a wooden spoon to scrape up any browned bits (the “fond”) from the bottom of the pan. This process, called deglazing, adds an incredible depth of flavor to your sauce. Allow the wine to reduce by about half, which should take 2-3 minutes.
6. Create the Emulsion: Reduce the heat to low. Add the remaining 6 tablespoons of butter, the lemon juice, and the lemon zest to the skillet. Whisk continuously as the butter melts. Now, slowly pour in ½ cup of the reserved pasta water while continuing to whisk. The starch in the pasta water will help the butter and wine mixture emulsify, creating a  creamy, cohesive sauce. Let it simmer gently for another minute. Taste the sauce and adjust the seasoning with more salt and pepper if needed.
7. Combine and Finish: Add the drained pasta directly into the skillet with the sauce. Toss everything together thoroughly using tongs, ensuring every strand of pasta is coated in the luscious garlic butter sauce. If the sauce seems too thick, add another splash of the reserved pasta water until it reaches your desired consistency.
8. Final Touches: Add the cooked shrimp and the chopped fresh parsley back into the skillet. Toss gently for about 30 seconds to heat the shrimp through and incorporate the parsley. Serve immediately, garnished with a little extra fresh parsley, a sprinkle of lemon zest, or some freshly grated Parmesan cheese if desired.