Pasta & Italian
Shrimp Scampi Linguine
★★★★½ (4.7)
Plump shrimp sizzled in garlicky lemon-butter sauce tossed with linguine, ready in about 25 minutes flat. Bright, buttery, and impressive enough for company.
- Bright, garlicky, buttery sauce ready in half an hour
- Restaurant-style seafood dinner made simple at home
- Light yet satisfying, great for warm weather meals
- Bring a large pot of water to a boil and salt it generously.
- Pat the shrimp completely dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.
- Cook the linguine according to package directions until al dente (tender with a slight bite); reserve 1 cup pasta water before draining.
- While the pasta cooks, heat 2 tbsp butter and the olive oil in a large skillet over medium-high heat until the butter is melted and the pan is hot.
- Add the shrimp in a single layer and cook 1 to 2 minutes per side until they turn pink and opaque and curl slightly; do not overcook, since shrimp turn rubbery within a minute of finishing.
- Transfer the shrimp to a plate immediately and set aside.
- In the same skillet, reduce heat to medium and add the garlic and red pepper flakes; cook 30 to 45 seconds, stirring, until fragrant and just starting to turn golden (watch closely, since garlic burns quickly and turns bitter).
- Pour in the white wine and simmer 2 to 3 minutes, scraping up any browned bits from the bottom of the pan, until it reduces slightly.
- Stir in the lemon juice and zest along with the remaining 2 tbsp butter, and swirl the pan until the butter melts into a glossy sauce.
- Return the shrimp to the skillet along with the drained linguine, tossing everything together and adding splashes of reserved pasta water until the sauce coats the pasta evenly.
- Stir in the parsley, taste, and adjust salt and pepper as needed, then serve immediately in warm bowls.
Cook the shrimp just until pink and opaque, then remove them from the heat immediately; leaving them in the pan while making the sauce will overcook them into a rubbery texture.
Slice the garlic instead of mincing it for a milder, sweeter flavor that will not burn as easily during the quick saute.
Nutrition (per serving)
590Calories
30gProtein
20gFat
68gCarbs
3gFiber
780mgSodium
Nutrition information is estimated and provided for convenience only.
