Plump shrimp get a quick sear until just pink and tender, then bathe in a bright, garlicky pan sauce built from good olive oil, dry white wine, chicken broth, and a generous squeeze of fresh lemon juice. Everything comes together in one skillet, with linguine tossed right into the sauce so every strand soaks up that garlic-and-wine flavor along with a scatter of fresh parsley. It's fast enough for a weeknight but polished enough for company, with the kind of seafood-forward, olive-oil-driven flavor that fits naturally into a Mediterranean way of cooking. Finish with lemon wedges at the table for an extra citrusy lift, and you've got a simple, satisfying plate that leans on real, wholesome ingredients rather than anything heavy or processed. This one's an easy pick to keep in regular rotation.
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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 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 kosher salt, black pepper, and red pepper flakes.
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