Ingredients
12 oz linguine
1 lb large shrimp, peeled and deveined
3 tbsp olive oil
4 tbsp unsalted butter
5 cloves garlic, minced
1/2 tsp red pepper flakes (optional)
1/2 cup dry white wine (or chicken broth)
Zest of 1 lemon
Juice of 1 lemon
Salt and black pepper, to taste
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese (optional)
Instructions
Cook the pasta: Bring a large pot of salted water to a boil. Cook linguine until al dente according to package directions. Reserve ½ cup pasta water, then drain.
Sauté the shrimp: Season shrimp with salt and pepper. Heat olive oil and 2 tablespoons butter in a large skillet over medium heat. Add shrimp and cook 1–2 minutes per side until pink. Remove shrimp and set aside.
Make the sauce: In the same skillet, add remaining butter, garlic, and red pepper flakes. Sauté for 30 seconds until fragrant. Pour in wine and simmer 2–3 minutes to reduce slightly.
Finish the dish: Stir in lemon zest and juice. Add cooked linguine and toss to coat, adding reserved pasta water as needed. Return shrimp to the skillet and toss gently.
Serve: Remove from heat, sprinkle with parsley and Parmesan if desired, and serve immediately.
Notes
Cooking Tips
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Use fresh shrimp for the best texture and flavor.
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Don’t overcook the shrimp—they should be just pink and opaque.
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Salt the pasta water generously; it’s key to well-seasoned pasta.
Variations
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Creamy Shrimp Scampi: Stir in ¼ cup heavy cream at the end for a richer sauce.
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Garlic Lovers: Add 1–2 extra cloves of garlic for a bolder flavor.
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Low-Carb Option: Serve the scampi over zucchini noodles or spaghetti squash.
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Herb Boost: Add fresh basil or thyme along with the parsley for extra freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 215mg