Shrimp Scampi Linguine
User Reviews
5
Shrimp Scampi Linguine
Description
Shrimp Scampi Linguine highlights large peeled and deveined shrimp sautéed briefly in butter, olive oil, and finely minced garlic, ensuring the shrimp remain tender and flavorful. The linguine pasta is cooked al dente and then tossed with the shrimp and a sauce enriched by lemon juice, lemon zest, chopped fresh parsley, and red pepper flakes, adding layers of citrus brightness and mild spiciness.
The method emphasizes careful cooking to avoid overcooked, rubbery shrimp and a delicate balance of seasoning with salt and black pepper. Drizzling additional melted butter and olive oil at serving time adds richness and smooth texture to the dish.
This pasta pairs well with a light salad or crusty bread for a complete meal and is suitable for a casual dinner with access to fresh ingredients.
Ingredients
- 3/4 lb. linguine pasta
- 4 Tablespoons butter
- 3 Tablespoons extra-virgin olive oil
- 3 garlic finely minced, cloves
- 1 lb. Shrimp large size, peeled and deveined
- 1 - 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 1/4 cup parsley chopped, fresh
- 1/4 cup lemon juice fresh
- 1/2 lemon grated, zest
- 1/4 teaspoon red pepper flakes
Instructions
- Heat a large pot of water over high heat. Generously salt the water. Bring to a boil and cook linguine according to package instructions. Drain.
- While pasta is cooking, heat a large skillet over medium-low heat. Add butter and olive oil. Add garlic and saute for 1 minute, stirring often (garlic burns easily to watch carefully). Add the shrimp and saute until the shrimp turn pink, about 5 minutes. Don't overcook the shrimp as they can become rubbery.
- Remove from heat and add salt, pepper, parsley, lemon juice, lemon zest, and red pepper flakes. Toss to combine.
- Toss shrimp and sauce with linguine. Drizzle with extra melted butter and extra-virgin olive oil, if so desired.
Notes
- This recipe is adapted from Ina Garten's version and relies on fresh, high-quality shrimp and ingredients.
- Watch garlic carefully while sautéing to avoid burning, which can cause bitterness.
- Do not overcook shrimp; they turn pink and opaque quickly, approximately 5 minutes.
- Add extra melted butter and olive oil if you prefer a richer sauce.
User Reviews
Overall Rating
5
You'll Also Love
