Linguine with a Garlic Shrimp Scampi
Shrimp scampi with linguine pasta is the perfect weekday or weeknight dinner. It's buttery, it's garlicky, and it's delicious. This recipe features hints of lemon, white wine, parsley, and shallots.
Ingredients
- 1 lb. Large wild caught shrimp peeled and deveined
- 1/4 cup Parsley finely chopped
- 1/2 cup Unsalted butter
- 5 Tbsp Olive Oil Extra virgin
- 1 tsp Kosher salt
- 1/2 tsp Red pepper flakes
- 1/4 cup White wine Sauvignon Blanc
- 2 Tbsp Lemon juice
- 4 Garlic gloves (2) sliced, (2) grated
- 1 Shallot finely chopped
- 1 lb. Linginue pasta
Instructions
- Add the grated garlic, 1 tablespoons of olive oil, and kosher salt to a medium sized bowl. Whisk well. Add the peeled/deveined shrimp to this bowl. Coat the shrimp with the mixture. Cover with plastic and chill in the refrigerate for 30 minutes up to an hour.
- Add plenty of kosher salt and butter to a large pot of boiling water. Cook the linguine for 7-10 minutes, or as instructed on the packaging.
- Meanwhile, add 2 tablespoons of olive oil to a large skillet. Over medium heat add the shrimp in batches. Cook for 1 minute per a side. Transfer the shrimp using a wooden spatula to separate bowl. Try to keep all the oil in the skillet if possible. Repeat this process for all remaining shrimp.
- Add the chopped shallots to the skillet. Allow to cook for 1½ minutes. Then, add the sliced garlic and red pepper flakes. Cook for 1 minute or until fragrant.
- Next, add 1 tablespoon of lemon juice and the white wine. Stir occasionally. Allow to reduce by half approximately 2 minutes.
- Then add the unsalted butter. Swirl and stir the pan frequently as the butter melts. Continue to cook for roughly 6 minutes or until the sauce begins to thicken.
- Scrape the shrimp along with any juices back into the skillet. Continue to cook the shrimp for an additional 2 minutes or until pink. Stir often. Remove from heat.
- Once the pasta is done, drain the linguine well. Add the cooked linguine to the shrimp skillet. Mix well. Add in the remaining tablespoons of olive oil and lemon juice. Transfer to a serving dish. Sprinkle the chopped parsley on top. Serve hot with crusty bread.