Quick Shrimp Scampi with Linguine
A classic Italian-American dish, this Quick Shrimp Scampi with Linguine features succulent shrimp tossed in a garlicky, buttery, and lemony sauce, served over a bed of al dente linguine. It's a perfect weeknight dinner that's full of flavor and comes together in under 35 minutes.
Ingredients
- •1 pound linguine
- •2 tablespoons olive oil
- •4 tablespoons unsalted butter, divided
- •1 1/2 pounds large shrimp, peeled and deveined
- •4 cloves garlic, minced
- •1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
- •1/4 cup fresh lemon juice
- •1/4 cup fresh parsley, chopped
- •1/2 teaspoon red pepper flakes (optional)
- •Salt and freshly ground black pepper to taste
Dietary Info
Instructions
- 1
Cook the linguine according to package directions until al dente. Reserve 1 cup of pasta water before draining. Set aside.
- 2
While the pasta cooks, heat the olive oil and 2 tablespoons of butter in a large skillet or Dutch oven over medium-high heat. Add the shrimp to the skillet in a single layer and cook for 1-2 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the shrimp from the skillet and set aside.
- 3
Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Add the minced garlic and red pepper flakes (if using) and cook for 1 minute until fragrant, being careful not to burn the garlic.
- 4
Pour in the white wine and lemon juice. Bring to a simmer and cook for 2-3 minutes, scraping up any browned bits from the bottom of the pan. This will deglaze the pan and create a flavorful sauce.
- 5
Return the cooked shrimp to the skillet. Add the cooked and drained linguine, chopped parsley, and about 1/2 cup of the reserved pasta water. Toss everything together, adding more pasta water as needed to create a light sauce that coats the pasta. Season with salt and pepper to taste.
- 6
Serve immediately, garnished with extra fresh parsley if desired.
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