Begin the recipe by bringing some water in a large pot to a boil to add the pasta to cook. You want to have this hot and ready to go.
Using a large skillet over medium-high heat, add the 2 tablespoons olive oil and once heated, add 2 tablespoons butter.
Next, add the ½ cup chopped onion and 4 cloves of minced garlic. Cook until the onion becomes translucent and the garlic is fragrant about 2 to 3 minutes.
Add the 1 pound shrimp to the skillet. Stir and cook for an additional 2 to 3 minutes.
Squeeze in lemon juice from 2 lemons and slowly add in ½ cup white wine, the rest of the butter (2 tablespoons), ½ teaspoon salt, ¼ teaspoon ground black pepper, 1 tablespoon fresh basil, 1 tablespoon fresh parsley, and ¼ red pepper flakes. Stir to combine and reduce heat to low.
Add the 8 ounces pasta to the pot with boiling water. Cook the pasta until al dente. Once done drain the pasta water reserving a cup or two of the pasta water for the sauce.
Carefully remove the skillet from the heat. Add the cooked pasta and toss to combine.
Add the pasta water a little at a time until the sauce reaches your desired level of consistency. More water for a thinner sauce and less water for a thicker sauce.
Feel free to taste if additional seasoning (salt, ground black pepper, and red pepper flakes) if needed. Top the finished shrimp scampi with ½ cup grated Parmesan cheese and Enjoy!
Store any pasta leftovers in an airtight container in the refrigerator for up to 3 days.