Description
A fast recipe for shrimp scampi served over linguine pasta.
Ingredients
Scale
- 1 pound linguine pasta
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- 2 tablespoons olive oil
Instructions
- Cook linguine according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining.
- While pasta cooks, heat olive oil and 2 tablespoons of butter in a large skillet over medium heat.
- Add minced garlic and red pepper flakes to the skillet. Cook for 1 minute until fragrant. Do not brown the garlic.
- Add shrimp to the skillet. Cook for 2-3 minutes per side until pink and cooked through. Remove shrimp from the skillet and set aside.
- Pour white wine into the skillet and bring to a simmer, scraping up any browned bits. Cook for 2 minutes.
- Reduce heat to low. Stir in the remaining 2 tablespoons of butter and lemon juice until the butter melts and the sauce thickens slightly.
- Return the shrimp to the skillet. Add the drained linguine, reserved pasta water, and parsley. Toss everything together until the pasta is coated with the sauce.
- Season with salt and pepper. Serve immediately.
Notes
- Use fresh lemon juice for the best flavor.
- If you prefer not to use wine, substitute with chicken broth.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3
- Sodium: 450
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 3
- Protein: 40
- Cholesterol: 250
Keywords: shrimp scampi, linguine, pasta, quick dinner, seafood, garlic butter