Description
Enjoy a quick and flavorful Shrimp Scampi with Linguine, featuring tender shrimp in a buttery garlic sauce, tossed with al dente pasta, a splash of white wine, and fresh parsley. Ideal for both weeknight dinners and special occasions!
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 8 ounces linguine or spaghetti
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup dry white wine (like Sauvignon Blanc)
- Juice of 1 lemon
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped
- Grated Parmesan cheese, for serving (optional)
Instructions
- Start by bringing a large pot of salted water to a boil. Use about 1 tablespoon of salt for every 4 quarts of water to flavor the pasta.
- Once boiling, add the linguine or spaghetti. Cook according to package instructions until al dente, usually around 8-10 minutes. Stir occasionally to prevent sticking.
- When done, reserve about 1 cup of the pasta cooking water, then drain the pasta in a colander. Set aside.
- In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat.
- Once the butter has melted and the oil is shimmering, add the minced garlic and red pepper flakes. Sauté for about 1 minute, stirring constantly, until fragrant but not browned.
- Add the shrimp in a single layer. Cook for about 2-3 minutes on one side until pink and opaque. Flip and cook for another 1-2 minutes. Avoid overcrowding; cook in batches if necessary.
- Remove the shrimp from the skillet and set aside on a plate.
- In the same skillet, pour in the dry white wine. Scrape up any browned bits from the bottom of the pan with a wooden spoon.
- Let the wine simmer for about 2-3 minutes to reduce slightly.
- Squeeze in the juice of one lemon.
- Return the cooked shrimp to the skillet, along with any accumulated juices. Stir to combine.
- Add the remaining 2 tablespoons of butter and stir until melted. If the sauce is too thick, add reserved pasta water, a tablespoon at a time, until desired consistency is reached.
- Season with salt and pepper to taste.
- Add the drained pasta to the skillet with the shrimp and sauce.
- Toss gently to coat the pasta well. Add more reserved pasta water if needed.
- Sprinkle chopped fresh parsley over the top and give it one last gentle toss.
- Plate the shrimp scampi in shallow bowls or on large plates. Use tongs to twirl the pasta for presentation.
- Optionally, sprinkle grated Parmesan cheese on top for added flavor.
Notes
- Adjust the amount of red pepper flakes based on your spice preference.
- For a richer flavor, consider using a high-quality dry white wine.
- Fresh lemon juice is key for brightness; rolling the lemon before juicing helps extract more juice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes