Description
Shrimp Scampi with linguine is a classic and elegant seafood pasta dish that combines tender shrimp sautéed in a flavorful garlic, butter, and white wine sauce with perfectly cooked linguine. This dish is quick to prepare, features a hint of lemon and fresh parsley for brightness, and can be made with any pasta you prefer.
Ingredients
Pasta
- 1 (16 ounce) package linguine pasta
Sauce and Shrimp
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 2 shallots, finely diced
- 2 cloves garlic, minced
- 1 pinch red pepper flakes (optional)
- 1 pound shrimp, peeled and deveined
- 1 pinch kosher salt and freshly ground black pepper
- ½ cup dry white wine
- 1 lemon, juiced
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- ¼ cup finely chopped fresh parsley leaves
- 1 teaspoon extra-virgin olive oil, or to taste
Instructions
- Prepare Ingredients: Gather all the ingredients and get them ready for cooking to ensure a smooth process.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the linguine and cook for 6 to 8 minutes until nearly tender. Drain the pasta well and set aside.
- Sauté Aromatics: Melt 2 tablespoons of butter with 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely diced shallots, minced garlic, and a pinch of red pepper flakes if using. Cook, stirring constantly, until the shallots become translucent, about 3 to 4 minutes.
- Cook Shrimp: Season the shrimp with kosher salt and freshly ground black pepper. Add the shrimp to the skillet and cook until they turn pink and are just cooked through, about 2 to 3 minutes, stirring occasionally. Remove the shrimp from the skillet and keep them warm.
- Deglaze Pan: Pour the dry white wine and lemon juice into the skillet. Bring the mixture to a boil, scraping the browned bits from the bottom of the skillet with a wooden spoon to incorporate that flavor into the sauce.
- Create Sauce Base: Melt 2 tablespoons of butter in the skillet. Stir in 2 tablespoons of olive oil and bring the sauce to a simmer, combining all the flavors.
- Combine and Toss: Add the cooked linguine, shrimp, and chopped parsley to the skillet. Toss everything together until the pasta and shrimp are well coated with the buttery sauce. Season to taste with salt and black pepper.
- Finish and Serve: Drizzle 1 teaspoon of extra-virgin olive oil over the dish before serving. Serve the shrimp scampi hot and enjoy the delicate balance of flavors.
Notes
- You can substitute linguine with angel hair pasta for a lighter, less filling option.
- Adjust the amount of red pepper flakes according to your preferred spice level or omit them for a milder dish.
- Use freshly squeezed lemon juice to enhance the freshness of the sauce.
- White wine adds depth to the sauce; use a dry wine like Sauvignon Blanc or Pinot Grigio.
- To keep shrimp tender, avoid overcooking them; they should be opaque and pink.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
