Easy Shrimp Scampi Linguine Recipe
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
8 mins
-
Cook Time
8 mins
-
Total Time
20 mins
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Servings
4 servings
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Calories
352 kcal
-
Course
Main Course
-
Cuisine
American
Easy Shrimp Scampi Linguine Recipe
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This easy shrimp scampi linguine can be ready and on the table in less than 20 minutes! Creamy sauce and shrimp are piled on top of a bed of pasta that can easily be made gluten-free.
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Ingredients
- 8 oz. linguine gluten-free, if needed
- 3 Tbsp. butter high-quality European butter
- 3 cloves garlic finely minced
- ¼ tsp. red pepper flakes
- 1 lb. Shrimp peeled and deveined (about 20-24 count/lb)
- ⅓ cup dry white wine or chicken broth*
- ¼ cup lemon juice freshly squeezed
- ¼ tsp. salt to taste
- ¼ tsp. black pepper
- 1 Tbsp. lemon zest
- Parmesan Cheese grated or shredded, optional
- parsley finely chopped, optional
Instructions
- Make the Pasta: Bring a large pot of water to a boil and cook linguine pasta to al dente according to the package directions. Drain in a colander.
- Sauté the Shrimp: Melt butter in a large saucepan or skillet over medium heat. Add garlic, red pepper and shrimp. Saute for 2-3 minutes, or until shrimp begin to turn opaque.
- Add the Sauce and Simmer: Whisk in white wine, lemon juice, salt, pepper and lemon zest. Increase heat to high, bring sauce to a boil and then reduce medium-low. Let sauce simmer for 2-3 minutes.
- Stir in the Pasta and Serve: Add the cooked and drained pasta to the sauce mixture and toss to combine. Serve shrimp scampi linguine with fresh Parmesan cheese, parsley and a glass of white wine. Enjoy!
Notes
- *Pinot Grigio and Sauvignon Blanc are the best white wines to use.
- Prep-Ahead Instructions:
- You can make the pasta a day early, but shrimp is best served fresh.
- Storage Directions:
- Keep leftover shrimp scampi in an airtight container in the fridge for up to 2-3 days. For the best flavor, you need to freeze shrimp soon after cooking. It's best separate from the pasta. Line the leftovers on a tray in a single layer and place that in the freezer for a couple of hours. Then, transfer the shrimp to a freezer-safe bag and store it for 12 months. You can warm the shrimp back up in a skillet over medium heat. You can try the microwave, but the texture won’t be as good.
- Recipe Tips:
- Pay attention. Make sure to cook your pasta to al dente, about 95% of the way.
- Be picky. Use the best butter you can find. My go-to is Kerrygold.
- Use what you got. For the white wine, use what you have on hand!
- Just enough. Don't overcook the shrimp at first, it will continue to cook when you simmer the sauce.
Nutrition Information
Show Details
Calories
352kcal
(18%)
Carbohydrates
44g
(15%)
Protein
30g
(60%)
Fat
3g
(5%)
Cholesterol
287mg
(96%)
Sodium
915mg
(38%)
Potassium
255mg
(7%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
20IU
(0%)
Vitamin C
11.4mg
(13%)
Calcium
180mg
(18%)
Iron
3.2mg
(18%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 44g | 15% |
| Protein | 30g | 60% |
| Fat | 3g | 5% |
| Cholesterol | 287mg | 96% |
| Sodium | 915mg | 38% |
| Potassium | 255mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 11.4mg | 13% |
| Calcium | 180mg | 18% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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