Description
Shrimp Scampi Linguini is a classic Italian-American dish featuring tender linguini pasta tossed with succulent shrimp sautéed in a garlic, butter, and olive oil sauce accented by white wine and fresh lemon. This recipe delivers a rich yet bright meal that’s quick to prepare, perfect for an impressive weeknight dinner or special occasion.
Ingredients
Scale
Pasta
- 8 oz linguini pasta
Shrimp and Sauce
- 1 lb large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup dry white wine (or chicken broth)
- 1 lemon, juiced and zested
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil. Add the linguini and cook according to package instructions until al dente. Drain and set aside to keep warm.
- Prepare Shrimp: Pat the shrimp dry with paper towels and season them evenly with salt and pepper to enhance flavor.
- Heat the Pan: In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat until the butter melts and begins to gently bubble.
- Sauté Garlic: Add the minced garlic and red pepper flakes (if using) to the skillet. Cook for about 1 minute, stirring frequently, until fragrant but not browned to avoid bitterness.
- Cook Shrimp: Add the seasoned shrimp to the skillet in a single layer. Cook for 2-3 minutes on one side until pink, then flip and cook another 2-3 minutes until fully cooked through and opaque.
- Add Wine and Lemon: Pour in the white wine (or chicken broth) and lemon juice. Bring the liquid to a gentle simmer and cook for about 2 minutes to reduce slightly and meld flavors.
- Toss Pasta and Shrimp: Add the cooked linguini into the skillet with the shrimp and sauce. Toss everything together to coat the pasta thoroughly.
- Finish Sauce: Stir in the remaining 2 tablespoons of butter and the lemon zest until the butter melts into the sauce, creating a silky texture.
- Garnish and Serve: Remove the skillet from heat, sprinkle chopped fresh parsley on top, and serve immediately for best flavor and texture.
Notes
- Use fresh shrimp for the best flavor, but frozen shrimp works fine if thawed properly.
- Do not overcook the shrimp as they become tough and rubbery quickly.
- White wine adds depth to the sauce, but chicken broth is a good non-alcoholic substitute.
- The red pepper flakes add a mild heat; adjust amount or omit according to preference.
- Serve with crusty bread to soak up the delicious sauce.
