Instructions:

Cook the Pasta:

• Bring a large pot of salted water to a boil.

• Add the pasta and cook according to package instructions (about 8-10 minutes) until al dente.

• Drain the pasta, reserving 1 cup of pasta water. Set aside.

Prepare the Shrimp Scampi Sauce:

• While the pasta cooks, heat 2 tbsp of olive oil and 2 tbsp of butter in a large skillet over medium heat.

• Add the shrimp in a single layer and cook for about 2-3 minutes per side until pink and opaque. Be careful not to overcook them. Remove the shrimp from the skillet and set aside.

Make the Sauce:

• In the same skillet, add the remaining 1 tbsp of olive oil and the garlic. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

• Add the red pepper flakes (if using) and white wine (or chicken broth), scraping up any bits stuck to the pan.

• Bring the mixture to a simmer and let it cook for 3-4 minutes, reducing slightly.

• Stir in the remaining 2 tbsp of butter, lemon juice, lemon zest, and Komodo Gold hot sauce, and season with salt and pepper to taste. Let the sauce cook for another 2 minutes.

Combine Pasta and Shrimp:

• Add the cooked pasta to the skillet, tossing to coat the noodles in the sauce. If the sauce seems too thick, add a little reserved pasta water to loosen it up.

• Add the cooked shrimp back into the skillet and toss everything together until evenly mixed.

Serve:

• Divide the shrimp scampi pasta into bowls.

• Garnish with freshly chopped parsley and extra lemon wedges for a fresh burst of flavor.