Quick Garlic Shrimp Scampi with Linguine

Quick Garlic Shrimp Scampi with Linguine ingredients

• 12 oz linguine
• 1.25 lbs large shrimp
• 2 tbsp olive oil
• 4 tbsp unsalted butter
• 4 cloves garlic
• 0.25 tsp red pepper flakes
• 0.5 cup dry white wine
• 2 tbsp lemon juice
• 0.25 cup fresh parsley
• to taste salt
• to taste black pepper

How to make Quick Garlic Shrimp Scampi with Linguine

1. Bring a large pot of heavily salted water to a rolling boil. Add 12 ounces of linguine and cook according to package directions until al dente, typically 8-10 minutes.
2. While the pasta cooks, peel and devein 1.25 lbs of large shrimp, leaving the tails on or off as preferred. Pat the shrimp thoroughly dry with paper towels to ensure they sear properly. Season lightly with salt and black pepper.
3. Finely mince 4 cloves of garlic and chop 0.25 cup of fresh parsley. Measure out 0.25 teaspoon of red pepper flakes, 0.5 cup of dry white wine (or chicken broth), and 2 tablespoons of lemon juice.
4. Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter. Once the butter is melted and shimmering, add the seasoned shrimp in a single layer.
5. Sear the shrimp for 1-2 minutes per side until they turn pink and opaque. Do not overcrowd the pan; cook in batches if necessary, then remove all cooked shrimp from the skillet and set aside.
6. Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and 1 tablespoon of unsalted butter to the skillet. Add the minced garlic and 0.25 teaspoon of red pepper flakes. Sauté for about 30-60 seconds, stirring constantly, until fragrant but not browned.
7. Pour in the 0.5 cup of dry white wine (or chicken broth) and bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 2-3 minutes to reduce slightly.
8. Stir in the 2 tablespoons of lemon juice and the remaining 2 tablespoons of unsalted butter until the butter is fully melted and incorporated, creating a rich sauce.
9. Before draining the pasta, reserve about 0.5 cup of the starchy pasta cooking water. Drain the linguine well and immediately add it to the skillet with the sauce.
10. Add the cooked shrimp back to the skillet, along with the chopped 0.25 cup of fresh parsley. Toss everything together vigorously, adding a splash or two of the reserved pasta water if the sauce seems too thick, until the pasta is well coated and glossy.
11. Taste and adjust seasoning with additional salt and black pepper if needed. Serve hot, perhaps with a sprinkle of grated Parmesan cheese on top for extra flavor.

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