Cook the linguini in salted water until almost, but not quite, al dente, so still a bit chewy. Use the time on the back of the pasta package, but check frequently to ensure the pasta doesn’t overcook. Reserve half a cup of the pasta water and then drain the pasta and set aside.
Cook the shrimp in a little bit of olive oil in a saucepan over medium-low heat until pink and cooked through.
Sautee the garlic in the olive oil over medium-low heat (you don’t want to it burn.
When the garlic is fragrant but before it’s browned, add the ½ cup of white wine and let it reduce.
Once the white wine is reduced, add the shrimp, pasta, and Parmesan back to the pan and toss so that the pasta absorbs the sauce.
Turn off the heat and add the tomato and parsley and toss to combine. Add a bit of pasta water if it’s too dry and everything is sticking together.
Recipe by Flurries of Flour at https://flurriesofflour.com/2017/02/garlicky-shrimp-scampi/