Description
Enjoy a quick and flavorful Shrimp Scampi Linguine, featuring tender shrimp in a buttery garlic sauce, tossed with al dente linguine, fresh lemon, and parsley. Perfect for any occasion!
Ingredients
Scale
- 8 ounces linguine pasta
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 3 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)
- 1 lemon, juiced and zested
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving (optional)
Instructions
- Bring a large pot of salted water to a boil (about 1 tablespoon of salt).
- Add the linguine to the boiling water and cook according to package instructions (8-10 minutes) until al dente, stirring occasionally.
- Before draining, reserve about 1 cup of the pasta cooking water.
- Drain the linguine and toss with a little olive oil to prevent sticking.
- In a bowl, season the shrimp with salt and pepper.
- In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat.
- Add the shrimp in a single layer and cook for 2-3 minutes on one side until pink and opaque. Flip and cook for another 1-2 minutes. Remove from skillet and cover with foil.
- In the same skillet, add the remaining butter and olive oil. Once melted, add minced garlic and red pepper flakes, sautéing for about 1 minute.
- Pour in the dry white wine and simmer for 2-3 minutes to reduce slightly.
- Stir in lemon juice and zest.
- Return shrimp to the skillet with the drained linguine. Toss to coat, adding reserved pasta water as needed for desired consistency.
- Stir in chopped parsley for freshness.
- Adjust seasoning with salt, pepper, or red pepper flakes as desired.
- Plate the dish and sprinkle with grated Parmesan cheese if desired.
- Garnish with additional parsley or lemon wedges for presentation.
- Enjoy your delicious Shrimp Scampi Linguine!
Notes
- Adjust the amount of red pepper flakes based on your spice preference.
- For a creamier sauce, consider adding a splash of heavy cream at the end.
- This dish is best served fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes