Simple Shrimp Scampi with Linguine
Succulent shrimp sautéed in garlic butter sauce, served over linguine pasta, creating a quick and flavorful Italian-inspired dinner.
Ingredients
- •1 lb linguine pasta
- •2 tbsp olive oil
- •2 tbsp unsalted butter
- •1.5 lbs 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 tsp red pepper flakes (optional)
- •1/4 cup fresh parsley, chopped
- •Salt and freshly ground black pepper to taste
Dietary Info
Instructions
- 1
Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
- 2
While the pasta cooks, heat olive oil and butter in a large skillet or pan over medium heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove shrimp from the skillet and set aside.
- 3
Add the minced garlic and red pepper flakes (if using) to the same skillet. Sauté 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, reserved pasta water, and chopped fresh parsley. Toss everything together until well combined and the pasta is coated in the sauce. Season with salt and pepper to taste.
- 6
Serve immediately, garnished with extra fresh parsley if desired.
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