Shrimp Scampi Linguine with White Wine

• 8 oz linguine
• 1 lb shrimp, peeled and deveined
• 3 tbsp butter
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1/4 cup chicken broth
• 2 tbsp lemon juice
• 1/4 tsp red pepper flakes
• Salt to taste
• 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.
2. 2 While pasta cooks, heat butter in a large skillet over medium heat.
3. 3 Add garlic and shrimp, sauté until shrimp are pink and cooked through.
4. 4 Deglaze skillet with white wine and broth, scraping up any browned bits.
5. 5 Stir in lemon juice and red pepper flakes, simmer for 2 minutes.
6. 6 Toss cooked linguine with shrimp mixture, adding pasta water as needed for sauce consistency.
7. 7 Season with salt and pepper to taste, sprinkle with parsley before serving.

Equipment

• Large pot
• Large skillet
• Tongs

Variations

• Add sun-dried tomatoes for extra flavor.
• Substitute scallops for shrimp for a luxurious twist.

Substitutions

• Use olive oil instead of butter for a dairy-free option.
• Substitute vegetable broth for chicken broth to make it vegetarian.

Pairings

• A glass of Sauvignon Blanc
• Steamed asparagus or broccoli

Nutrition

Tips

• Use a dry pan for the shrimp to ensure they sear nicely.
• Reserve pasta water is key for a silky sauce.

Storage

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

Freezing: This dish does not freeze well due to the texture of the shrimp and pasta.

Serving Suggestions

• A crisp green salad with a lemon vinaigrette.
• Warm crusty bread to mop up every last drop of sauce.

FAQ