This Garlicky Shrimp Scampi with Linguine is a delightful marriage of succulent shrimp and perfectly cooked pasta, enveloped in a rich, aromatic garlic butter sauce. The addition of white wine and a splash of fresh lemon juice creates a tangy, vibrant backdrop that elevates the dish from comforting to truly spectacular.
Ingredients:
- 8 oz linguine pasta
- 2 tbsp olive oil
- 1 lb large shrimp, peeled and deveined
- Salt and freshly ground black pepper, to taste
- 4 cloves garlic, minced
- 1/4 cup dry white wine
- Juice of 1 lemon
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup chopped fresh parsley
- 2 tbsp unsalted butter
- Grated Parmesan cheese (optional, for serving)
Instructions:
- Cook the Linguine:
- Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside.
- Prepare the Shrimp:
- While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then add them to the skillet in a single layer. Cook for about 2-3 minutes on each side, or until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
- Make the Scampi Sauce:
- In the same skillet, add the minced garlic and cook for about 1 minute, or until fragrant. Be careful not to let it burn.
- Deglaze the skillet with the white wine, scraping up any brown bits from the bottom. Allow the wine to reduce by half, about 2 minutes.
- Add the lemon juice and red pepper flakes (if using). Stir to combine.
- Combine and Serve:
- Return the cooked shrimp to the skillet, along with the chopped parsley and butter. Stir until the butter is melted and the shrimp are coated in the sauce.
- Toss the cooked linguine into the skillet, mixing well to combine and heat through.
- Serve immediately, with grated Parmesan cheese if desired.
