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Shrimp Scampi with Linguine

Shrimp Scampi with Linguine

Indulge in a quick and flavorful Shrimp Scampi with Linguine recipe. Perfect for busy nights or special occasions, this dish is a crowd-pleaser with its garlicky butter sauce and tender shrimp.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 12 ounces linguine (or angel hair pasta)
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 pound large shrimp, peeled and deveined
  • 1/2 cup dry white wine
  • to taste salt and pepper
  • 1/4 teaspoon red pepper flakes optional
  • 1/4 cup chopped fresh parsley
  • 1/4 cup grated Parmesan cheese

Equipment

  • Large pot
  • Colander
  • Large skillet
  • Wooden spoon or tongs for tossing

Method
 

  1. Bring a large pot of salted water to a boil, add the linguine, and cook until al dente (8-10 minutes).
  2. In a large skillet, heat olive oil and 2 tablespoons of butter over medium heat.
  3. Add minced garlic and sizzle for about 30 seconds until fragrant.
  4. Toss in the shrimp, season with salt, pepper, and red pepper flakes, and cook for 2-3 minutes per side until pink and opaque.
  5. Pour in the white wine and let simmer for a couple of minutes to reduce slightly.
  6. Squeeze in the lemon juice and stir everything together.
  7. Add the drained linguine to the skillet, tossing to coat in the sauce.
  8. If the dish seems dry, splash in some reserved pasta water.
  9. Stir in the remaining butter, fresh parsley, and Parmesan. Toss and serve.

Nutrition

Calories: 480kcalCarbohydrates: 50gProtein: 25gFat: 20gSaturated Fat: 8gCholesterol: 190mgSodium: 520mgPotassium: 500mgFiber: 3gSugar: 1gVitamin A: 15IUVitamin C: 20mgCalcium: 10mgIron: 15mg

Notes

Don't overcrowd the pan when cooking shrimp to ensure proper browning. Use fresh lemon juice instead of bottled for the best flavor. Pat the shrimp dry before cooking to achieve a good sear. Leftovers can be stored in an airtight container for up to three days; reheat gently on the stovetop. For a lighter dish, swap linguine with zucchini noodles or use whole wheat pasta.
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