Quick Shrimp Scampi with Linguine

Quick Shrimp Scampi with Linguine ingredients

• 12 oz linguine
• 1 lb large shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 0.5 cup dry white wine (e.g., Pinot Grigio) or chicken broth
• 2 tbsp lemon juice
• 0.25 tsp red pepper flakes
• 0.25 cup fresh parsley, chopped
• to taste salt
• to taste black pepper

How to make Quick Shrimp Scampi with Linguine

1. Bring a large pot of salted water to a rolling boil. Add the 12 ounces of linguine and cook according to package directions until al dente, usually 8-10 minutes.
2. While the pasta cooks, pat the 1 pound of shrimp dry with paper towels and season them lightly with salt and pepper.
3. In a large skillet or Dutch oven, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil over medium heat.
4. Add the seasoned shrimp to the hot skillet in a single layer. Cook for 1-2 minutes per side, just until they turn pink and opaque. Do not overcrowd the pan; cook in batches if necessary, then remove the cooked shrimp to a plate.
5. To the same skillet, add the remaining 2 tablespoons of unsalted butter and 1 tablespoon of olive oil. Reduce the heat to medium-low and add the 4 minced garlic cloves and 1/4 teaspoon of red pepper flakes.
6. Sauté the garlic and red pepper flakes for 1 minute until fragrant, being careful not to brown the garlic.
7. Pour in the 1/2 cup of dry white wine or chicken broth and 2 tablespoons of lemon juice. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon.
8. Let the sauce simmer for 2-3 minutes to slightly reduce and concentrate the flavors. Taste and adjust seasoning with salt and pepper as needed.
9. Drain the cooked linguine, reserving about 1/2 cup of the starchy pasta water. Add the drained pasta directly to the skillet with the sauce.
10. Return the cooked shrimp to the skillet with the pasta and sauce. Toss everything together, adding a splash or two of the reserved pasta water if the sauce seems too thick.
11. Stir in 1/4 cup of fresh chopped parsley. Serve immediately, perhaps with a sprinkle of extra red pepper flakes if desired.

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