Shrimp Scampi Ala Norelllaura
Indulge in the vibrant flavors of Shrimp Scampi Ala Norelllaura, a luxurious yet approachable dish that combines tender, garlic-infused shrimp with al dente linguine in a zesty lemon-butter sauce. Perfectly seasoned with a touch of red pepper flakes for a gentle kick and brightened with fresh parsley and lemon zest, this seafood favorite achieves restaurant-quality results in just 35 minutes. A splash of dry white wine elevates the sauce with a subtle sophistication, while a sprinkle of grated Parmesan (if desired) adds a creamy finish. Ideal for weeknight dinners or romantic meals, this one-pan recipe is a crowd-pleaser that embodies the essence of Mediterranean comfort food. Serve it with a crisp glass of white wine and a slice of crusty bread for an unforgettable dining experience.
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Recipe Information
Ingredients
- 12 oz Linguine
- 1 lb Large shrimp (peeled and deveined)
- 4 tbsp Unsalted butter
- 2 tbsp Olive oil
- 4 cloves Garlic (minced)
- 0.5 tsp Red pepper flakes
- 0.5 cup Dry white wine (e.g., Sauvignon Blanc)
- 2 tbsp Lemon juice (freshly squeezed)
- 1 whole Zest of 1 lemon
- 2 tbsp Fresh parsley (chopped)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 cup Grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil and cook the linguine according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
Pat the shrimp dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat until melted and combined.
Add the minced garlic and red pepper flakes to the skillet, cooking for 1 minute until fragrant but not browned.
Increase the heat to medium-high and add the shrimp to the skillet in a single layer. Cook for about 2 minutes on one side, then flip and cook for another 1-2 minutes until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
To the same skillet, add the white wine and bring it to a simmer, scraping the bottom of the pan to release any browned bits. Cook for about 2-3 minutes to reduce slightly.
Stir in the lemon juice, lemon zest, and the remaining 2 tablespoons of butter. Allow the butter to melt completely, creating a silky sauce.
Add the cooked linguine to the skillet and toss to coat in the sauce. If the pasta seems too dry, add a bit of the reserved pasta water to loosen it up.
Return the shrimp to the skillet and gently mix until warmed through, about 1 minute.
Remove the skillet from heat and sprinkle with fresh parsley. Adjust seasoning with additional salt and pepper if needed.
Serve immediately with grated Parmesan cheese on the side, if desired. Enjoy your Shrimp Scampi Ala Norelllaura!
Nutrition Facts
Calories |
1581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.3 g | 123% | |
| Saturated Fat | 43.7 g | 218% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 3291 mg | 143% | |
| Total Carbohydrate | 119.4 g | 43% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 4.7 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 749 mg | 58% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 484 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
