A delicious and simple recipe for Shrimp Scampi Linguine, featuring succulent shrimp, garlic, and a hint of lemon.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Italian
Diet:Low Calorie
Ingredients
Scale
8 ounces linguine pasta
1 pound large shrimp, peeled and deveined
4 tablespoons unsalted butter
2 tablespoons olive oil
4 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
1/2 cup dry white wine
1 lemon, juiced and zested
1/4 cup fresh parsley, chopped
Salt and pepper to taste
Grated Parmesan cheese for serving
Instructions
Cook the linguine according to package instructions in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In a large skillet over medium heat, melt the butter and olive oil together.
Add the minced garlic and red pepper flakes (if using) to the skillet and sauté for about 1 minute, until fragrant.
Add the shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes on each side until they turn pink and opaque.
Pour in the white wine and lemon juice, scraping the bottom of the skillet to deglaze. Let it simmer for 2-3 minutes until slightly reduced.
Add the cooked linguine to the skillet, tossing to combine. If the pasta seems dry, add a bit of the reserved pasta water until desired consistency is reached.
Stir in the lemon zest and chopped parsley, mixing well. Adjust seasoning with salt and pepper if needed.
Serve immediately, topped with grated Parmesan cheese.
Notes
For a lighter version, substitute half of the butter with additional olive oil.
Add vegetables such as spinach or cherry tomatoes for extra flavor and nutrition.