Shrimp Scampi with Linguine
Classic shrimp scampi with garlic, butter, white wine, and linguine for a delicious Italian-inspired meal.
15 mins
Prep Time
15 mins
Cook Time
4
Servings
Ingredients
- 1 lb large shrimp, peeled and deveined
- 8 oz linguine
- 4 cloves garlic, minced
- 1/4 cup unsalted butter
- 1/4 cup olive oil
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- 1/4 cup chopped fresh parsley
- 1/2 tsp red pepper flakes
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
Nutrition Facts
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Instructions
Cook the linguine: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside.
Prepare the shrimp: Pat the shrimp dry with paper towels. Season lightly with salt and black pepper.
Sauté the garlic: In a large skillet, heat the olive oil and butter over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant (about 1 minute).
Cook the shrimp: Add the shrimp to the skillet in a single layer. Cook for 1-2 minutes per side until pink and opaque. Remove shrimp and set aside.
Deglaze the pan: Pour in the white wine and lemon juice, scraping up any browned bits. Let the sauce simmer for 2-3 minutes until slightly reduced.
Combine everything: Return the shrimp to the skillet. Add the cooked linguine and toss to coat in the sauce. Stir in the chopped parsley.
Serve: Plate the shrimp scampi and linguine. Garnish with grated Parmesan cheese if desired.
Chef's Tips
- Fresh Shrimp: Use fresh, high-quality shrimp for the best flavor and texture.
- Don’t Overcook: Shrimp cook quickly—overcooking will make them rubbery.
- Wine Choice: Use a dry white wine like Pinot Grigio or Sauvignon Blanc for the sauce.
- Extra Flavor: Add a splash of chicken or seafood stock for a richer sauce.
- Pasta Water: Reserve a cup of pasta water to adjust the sauce consistency if needed.
- Garnish: Top with lemon zest for an extra citrusy kick.
