Shrimp Scampi Linguine
Shrimp scampi comes together in the time it takes to boil pasta, but the order matters: cook the shrimp until just pink, set aside, then build the garlic-wine-butter sauce in the same pan. Toss the shrimp back in at the very end so they stay tender, not rubbery. Serve this with Caesar Side Salad and Simple Roasted Broccoli.
Dinner • 20 min
Servings:4 servings
Ingredients
- 1 pound linguine
- Kosher salt
- 1½ pounds large shrimp (26–30 count), peeled and deveined, tails on or off
- Freshly ground black pepper
- 3 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 5 cloves garlic, thinly sliced
- ¼ teaspoon red pepper flakes (optional)
- ½ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 3 tablespoons fresh lemon juice (from 1 large lemon)
- ¼ cup chopped fresh parsley
- Lemon wedges, for serving
Steps
- Bring a large pot of heavily salted water to a boil. Cook linguine until al dente according to package directions. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, pat shrimp dry and season with salt and pepper. Heat 1 tablespoon butter and the olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook until pink and just curled, about 2 minutes per side. Transfer to a plate.
- Reduce heat to medium. Add the remaining 2 tablespoons butter, garlic, and red pepper flakes. Cook, stirring constantly, until garlic is fragrant, about 30 seconds.
- Pour in the wine and lemon juice. Simmer until reduced by half, about 2 minutes, scraping up any browned bits.
- Return shrimp to the pan. Add the drained linguine and ¼ cup of the reserved pasta water. Toss vigorously, adding more pasta water a splash at a time until the sauce is glossy and clings to the pasta. Toss in parsley. Serve immediately with lemon wedges.
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