Plump, quick-seared shrimp meet garlicky, wine-simmered linguine in this weeknight classic that comes together in the time it takes to boil water. Sliced garlic and a pinch of red pepper flakes bloom in a hot skillet, then a splash of dry white wine reduces down into a glossy sauce that clings to every strand of pasta. A squeeze of fresh lemon juice and a handful of chopped parsley brighten the whole dish right before serving, cutting through the richness with a little acidity. The shrimp get their own quick sear first, so they stay tender and juicy instead of overcooking in the sauce. It's the kind of restaurant-style dinner that feels special but takes under thirty minutes start to finish, and it holds up beautifully as a dairy free favorite. Toss it all together in one skillet, twirl up a forkful, and dinner is done.
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Bring a large pot of well-salted water to a boil. Cook the linguine according to package directions until al dente, tender with a slight resistance at the center. Before draining, scoop out at least 1/2 cup of the starchy cooking water and set it aside. Drain the pasta in a colander.
Pat the shrimp dry with paper towels and season with the salt and black pepper.
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