Shrimp Scampi with Linguine
Juicy shrimp in a buttery garlic, lemon and white wine sauce tossed with linguine and parsley. On the table in 25 minutes.
- Servings
- 4
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
Ingredients
- water stays the same: Use a big pot of water whatever the batch size.
- kosher salt stays the same: It seasons the pasta water, which stays the same amount.
Equipment
- Large pot
- Large skillet
Instructions
Bring the water and pasta salt to a boil and cook the linguine until just al dente. Save 1 cup of the pasta water, then drain.Bring the water and pasta salt to a boil and cook the linguine until just al dente. Save 237 mL of the pasta water, then drain.
Meanwhile pat the shrimp dry and season with the salt. Heat the oil and 1 tbsp butter in the skillet over medium-high heat. Cook the shrimp in one layer until pink on the bottom, 1 minute, then turn and cook for 1 minute more. Move to a plate; they’ll finish in the sauce.
Lower the heat to medium, add the garlic and pepper flakes and stir until the garlic is pale golden, 1 minute.
Add the wine and lemon juice and simmer until reduced by half, 2 minutes. Swirl in the remaining butter.
Add the pasta, shrimp and a splash of pasta water and toss until the sauce is glossy and the shrimp are opaque, 1 minute. Toss in the parsley and serve.
Notes
- Shrimp overcook fast; they’re done as soon as they turn opaque and curl into a loose C shape.
My notes
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Nutrition estimate
- Calories
- 630
- Protein
- 40 g
- Carbs
- 67 g
- Fat
- 20 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
