Shrimp Scampi with Linguine Recipe
Shrimp Scampi with Linguine is a classic Italian-American dish featuring succulent shrimp sautéed in a garlicky, buttery sauce with a hint of lemon zest, tossed with perfectly cooked linguine. This elegant yet comforting pasta dish balances rich flavors with a touch of heat from red pepper flakes and the freshness of parsley, making it a family favorite ideal for weeknight dinners or special occasions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Pasta
- 1 pound linguine pasta
Shrimp and Sauce
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/4 cup dry white wine
- Juice of 1 lemon
- Salt and freshly ground black pepper, to taste
- 1/4 cup chopped fresh parsley
- Lemon wedges, for serving
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Drain the pasta, reserving 1 cup of the pasta water, then set aside.
- Sauté garlic and red pepper flakes: In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium-high heat. Add the minced garlic and red pepper flakes and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Cook the shrimp: Add the shrimp to the skillet, seasoning with salt and pepper. Cook for 2 to 3 minutes on one side until pink, then flip and cook for an additional 1 to 2 minutes. Once cooked, remove the shrimp from the skillet and set aside.
- Deglaze and reduce: In the same skillet, add the dry white wine and lemon juice, scraping the bottom to release any browned bits. Allow the liquid to reduce by half, about 2 minutes, concentrating the flavors.
- Finish the sauce and combine: Return the shrimp to the skillet, add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil. Toss to coat the shrimp in the sauce thoroughly.
- Toss with pasta: Add the cooked linguine to the skillet and toss everything together. If the pasta seems dry, gradually add some reserved pasta water, one tablespoon at a time, until the desired sauce consistency is reached.
- Season and garnish: Stir in the chopped fresh parsley, and adjust seasoning with additional salt and pepper if needed. Serve immediately with lemon wedges on the side for an added burst of freshness.
Notes
- Use fresh or high-quality frozen shrimp for best flavor and texture, ensuring they are peeled and deveined.
- Adjust red pepper flakes according to your preferred spice level.
- For extra citrus brightness, add a teaspoon of lemon zest along with the lemon juice.
- Avoid overcooking shrimp to maintain tender texture; shrimp should be pink and opaque.
- Substitute linguine with other pasta types like spaghetti or fettuccine if desired.
- To make this dish gluten-free, use gluten-free pasta instead of regular linguine.
- Pre-cooked shrimp can be used; add them last to warm through gently without overcooking.
- White wine can be substituted with chicken broth or non-alcoholic white wine alternatives if desired.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently with a splash of water.
Keywords: Shrimp Scampi, Linguine, Garlic Shrimp, Italian Pasta, Seafood Pasta, Easy Dinner, Family Meal, Lemon Garlic Shrimp, Red Pepper Flakes
Find it online: https://tastybella.com/shrimp-scampi-with-linguine-recipe/
