Plump shrimp get a quick sear until just pink and tender, then mingle with thin slivers of garlic, a splash of dry white wine, and bright lemon juice for a sauce that's light but deeply flavorful. Linguine gets tossed right in the pan, soaking up all that garlicky, citrusy goodness until every strand is glossy and coated. A scatter of fresh parsley at the end adds color and freshness, while lemon wedges on the side let you brighten each bite even more. It's built on the kind of seafood, olive oil, garlic, and fresh herb combination that lands squarely at the heart of Mediterranean-style cooking. Quick enough for a weeknight yet elegant enough for company, this one's a satisfying pick for anyone eating the Mediterranean way. Every forkful delivers that perfect balance of briny shrimp, silky pasta, and citrusy brightness.
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Bring a large pot of generously salted water to a boil. Cook the linguine according to package directions until al dente, tender with a slight resistance at the center. Reserve 1/2 cup of pasta cooking water before draining, then drain the pasta in a colander.
While the pasta cooks, pat the shrimp dry with paper towels and season with 1/2 tsp kosher salt, black pepper, and red pepper flakes.
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