This Garlicky Shrimp Scampi with Linguine is the perfect combination of simplicity and bold flavor. The succulent shrimp are bathed in a rich garlic butter sauce, accented with a hint of white wine and a touch of lemon that brings a refreshing brightness to the dish. The linguine serves as the ideal vessel to soak up all the delicious sauce, ensuring every bite is packed with flavor. The addition of red pepper flakes provides a subtle kick, complementing the sweetness of the shrimp and the tangy notes from the lemon. This dish comes together in under 30 minutes, making it an ideal choice for a quick, satisfying weeknight meal that feels gourmet.
Ingredients:
- For the Shrimp Scampi:
- 1 pound large shrimp, peeled and deveined
- 8 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- 1/4 cup unsalted butter
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- 1/4 cup white wine (such as Sauvignon Blanc or Pinot Grigio)
- Juice of 1 lemon
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper, to taste
- For the Linguine:
- 12 ounces linguine pasta
- 2 tablespoons salt (for pasta water)
- 1/4 cup reserved pasta water
Instructions:
- Prepare the Pasta:
- In a large pot, bring water to a boil and add 2 tablespoons of salt.
- Add linguine and cook according to package instructions until al dente, about 8-10 minutes.
- Reserve 1/4 cup of the pasta water and then drain the linguine. Set aside.
- Cook the Shrimp Scampi:
- While the pasta is cooking, heat a large skillet over medium heat. Add the olive oil and butter.
- Once the butter has melted, add the minced garlic and red pepper flakes (if using). Sauté for about 1-2 minutes, or until the garlic becomes fragrant and slightly golden. Be careful not to burn the garlic.
- Add the shrimp to the skillet in a single layer, seasoning with salt and pepper. Cook for 2-3 minutes on one side, then flip and cook for an additional 2 minutes, or until the shrimp are pink and opaque.
- Pour in the white wine and lemon juice, stirring to deglaze the skillet. Allow the liquid to simmer for about 2 minutes, reducing slightly and infusing the shrimp with flavor.
- Combine and Serve:
- Add the cooked linguine to the skillet with the shrimp. Toss to coat the pasta in the sauce. If the mixture seems dry, add a splash of the reserved pasta water until you reach your desired consistency.
- Stir in the chopped parsley, allowing the flavors to meld together for another minute.
- Taste and adjust seasoning if necessary. Serve immediately, garnishing with extra parsley and a squeeze of fresh lemon juice for added brightness.
