Shrimp Scampi with Linguini
Indulge in the irresistible flavors of classic Italian-American cuisine with this Shrimp Scampi with Linguini recipe, a perfect harmony of tender pasta and succulent shrimp cooked in a buttery garlic and lemon sauce. Bright notes of fresh lemon juice and zest elevate each bite, while the optional touch of crushed red pepper flakes adds just the right hint of heat. The dish comes together in just 30 minutes, making it an ideal choice for a quick yet elegant weeknight dinner or a special date night meal. Garnished with fresh parsley and a sprinkle of Parmesan cheese, this restaurant-quality shrimp scampi is best served with crusty bread to soak up the velvety sauce. Whether you choose to use dry white wine or chicken broth, this recipe promises a crowd-pleasing, vibrant twist on the classic pasta dinner.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz Linguini
- 1 lb Shrimp (peeled and deveined, tail-on or tail-off)
- 4 tbsp Unsalted butter
- 2 tbsp Olive oil
- 4 cloves Garlic (minced)
- 0.5 cup Dry white wine (or chicken broth)
- 2 tbsp Fresh lemon juice
- 1 Zest of lemon
- 0.25 tsp Crushed red pepper flakes (optional)
- 2 tbsp Fresh parsley (chopped)
- to taste Salt
- to taste Black pepper (freshly ground)
- to taste Parmesan cheese (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook linguini according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
Pat the shrimp dry with a paper towel and season lightly with salt and black pepper.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat.
Add the minced garlic to the skillet and sauté for 30 seconds, or until fragrant, taking care not to burn the garlic.
Add the shrimp to the skillet in a single layer. Cook for 1-2 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set them aside on a plate.
Deglaze the skillet by adding the white wine (or chicken broth). Scrape up any browned bits from the bottom of the skillet with a wooden spoon. Let it simmer for 2-3 minutes to reduce slightly.
Stir in the remaining 2 tablespoons of butter, lemon juice, lemon zest, and crushed red pepper flakes (if using). Allow the sauce to simmer for another minute.
Return the cooked shrimp to the skillet and toss to coat them in the sauce. Add the cooked linguini to the skillet and toss everything together. If the sauce seems too thick, add a splash of the reserved pasta water until the desired consistency is reached.
Taste and adjust seasonings, adding more salt, pepper, or lemon juice as needed.
Garnish with fresh parsley and grated Parmesan cheese, if desired. Serve immediately.
Nutrition Facts
Calories |
1237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.9 g | 100% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 983 mg | 328% | |
| Sodium | 882 mg | 38% | |
| Total Carbohydrate | 12.3 g | 4% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 2.8 g | ||
| Protein | 110.7 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1423 mg | 30% | |
*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.
