Garlic Butter Shrimp Scampi Linguine

• 8 oz linguine
• 1 lb large shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/4 cup dry white wine
• 2 tbsp lemon juice
• 1/4 tsp red pepper flakes
• Salt to taste
• Freshly ground black pepper to taste
• 2 tbsp fresh parsley, chopped

Steps

1. 1 Cook linguine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. 2 While pasta cooks, melt butter in a large skillet over medium heat.
3. 3 Add minced garlic and sauté until fragrant, about 1 minute.
4. 4 Add shrimp and cook until pink and opaque, about 2 minutes per side.
5. 5 Pour in white wine, lemon juice, and red pepper flakes; let simmer for 2 minutes.
6. 6 Toss cooked linguine into the skillet, adding reserved pasta water as needed to create a silky sauce.
7. 7 Season with salt and pepper to taste, then stir in parsley.
8. 8 Serve immediately.

Equipment

• Large skillet
• Pasta pot
• Tongs

Variations

• Add spinach or sun-dried tomatoes for a veggie twist.
• Swap linguine for spaghetti or fettuccine.

Substitutions

• Use olive oil instead of butter for a dairy-free option.
• Substitute chicken broth for white wine if desired.

Pairings

• White wine like Pinot Grigio or Chardonnay
• A sparkling water with lemon wedge

Nutrition

Tips

• For extra flavor, use shrimp that's been patted dry with paper towels before cooking.
• If you prefer a lighter sauce, reduce the butter to 3 tablespoons.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or broth.

Freezing: Not recommended due to texture changes in shrimp and pasta.

Serving Suggestions

• A crisp Caesar salad
• Garlic bread

FAQ