Shrimp Scampi Linguine

• 8 oz linguine
• 12 oz large shrimp, peeled and deveined
• 1/3 cup unsalted butter
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup dry white wine
• 1/4 cup fresh parsley, chopped
• 2 tbsp lemon juice
• 1 tsp red pepper flakes
• Salt to taste
• Black pepper to taste
• Grated Parmesan cheese for serving

Steps

1. 1 Cook linguine according to package instructions until al dente; reserve 1/2 cup pasta water and set aside.
2. 2 In a large skillet, heat olive oil and butter over medium heat.
3. 3 Add minced garlic and sauté until fragrant, about 1 minute.
4. 4 Add shrimp, season with salt and pepper, and cook until pink and opaque, about 2 minutes per side.
5. 5 Pour in white wine and lemon juice, scraping up any browned bits from the bottom of the pan.
6. 6 Stir in red pepper flakes and chopped parsley.
7. 7 Toss in the cooked linguine, adding reserved pasta water as needed to create a silky sauce.
8. 8 Serve immediately with grated Parmesan cheese on top.

Nutrition

Tips

• For extra flavor, use shrimp that's been patted dry with paper towels before cooking.
• If you're out of white wine, substitute with an equal amount of chicken broth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to revive the sauce.

Serving Suggestions

• Pair with a crisp Chardonnay and a side of garlic bread.
• Add a simple side salad for a complete meal.

FAQ