♫ Cooking to Summer by Calvin Harris
Shrimp Scampi with Linguine has been one of my go-to recipes for many many years. Why do I love it so much? Two reasons: I only have to buy a few ingredients and it’s really quick to make. By the time your pasta is done cooking, you’re just minutes away from dinner.
Most of the ingredients you need are already foods you should have in your kitchen (more on this in a later post). Pasta, check. Garlic, check. Lemons, check. As for the white wine, I usually stock up with several bottles at a time. So, all that’s left to buy is fresh shrimp and Italian parsley. Pretty manageable, right?
- 1 pound linguine
- 4 tablespoons olive oil, plus more for pasta water
- 4 tablespoons unsalted butter
- ¼ teaspoon red pepper flakes
- 4 cloves garlic, minced
- 1 pound large shrimp (~20), peeled and deveined, with tails on
- ½ cup dry white wine
- 1 lemon, juiced and zested
- 1 lemon, halved and sliced
- ⅓ cup fresh Italian parsley
- Kosher salt
- Black pepper, freshly ground
- Cook linguine according to directions on package. Before draining, reserve 1 cup of pasta water.
- With cold water, rinse the shrimp and pat dry with paper towels. Season both sides of the shrimp with salt and pepper.
- In a large skillet over medium-low heat, add 2 tablespoons olive oil and 2 tablespoons butter. Saute red pepper flakes and garlic, for 3-4 minutes, making sure not to burn the garlic. Add the shrimp and cook until pink on both sides, about 3-4 minutes, stirring often. Remove the shrimp and set aside.
- Add lemon juice and wine, and cook over medium heat. Bring to a boil, then reduce. Add 2 tablespoons butter and 1 tablespoon olive oil, and melt. Return the shrimp to the pan, along with pasta water and combine.
- Remove pan from heat and add Italian parsley, lemon zest, and lemon slices. Gently combine, then add linguine. Toss to evenly coat pasta with sauce. Season with salt and pepper to taste. Serve immediately.