🧄 Garlicky Shrimp Scampi with Linguine
Ingredients
For the Shrimp Scampi
1 lb (450 g) large shrimp, peeled and deveined
1 tbsp olive oil
4 cloves garlic, minced
4 tbsp unsalted butter, divided
½ tsp red pepper flakes, optional
½ cup dry white wine or chicken broth
2 tbsp fresh lemon juice
½ tsp salt
¼ tsp black pepper
¼ cup fresh parsley, chopped
For the Linguine
12 oz (340 g) linguine
Salt, for the pasta water
½ cup reserved pasta water
Lemon wedges, for serving
Grated Parmesan, optional
Instructions
Cook the linguine: Bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente. Reserve ½ cup pasta water, then drain.
Season the shrimp: Pat the shrimp dry and season with salt and black pepper.
Sauté the shrimp: Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp and cook for about 1–2 minutes per side, until pink and just cooked through. Transfer to a plate.
Make the garlic sauce: Reduce the heat to medium. Add the remaining 2 tablespoons butter, followed by the minced garlic and red pepper flakes. Cook for about 30–60 seconds, just until fragrant.
Deglaze: Pour in the white wine or chicken broth and lemon juice. Simmer for 2–3 minutes, allowing the sauce to reduce slightly.
Combine: Return the shrimp and any accumulated juices to the skillet. Add the cooked linguine and toss well. Add reserved pasta water a little at a time until the sauce becomes silky and coats the pasta.
Finish: Stir in the fresh parsley. Taste and adjust salt, pepper, or lemon juice.
Serve: Serve immediately with extra parsley, lemon wedges, and Parmesan if desired.
