Shrimp Scampi Linguine
Garlic butter shrimp tossed with linguine in a lemon and white wine sauce, finished with fresh parsley.
Equipment
- Large pot
- Large skillet
- Tongs
- Colander
Ingredients
Main Ingredients
- 8 oz linguine
- 1 lb large shrimp peeled and deveined, thawed if frozen
- 4 tbsp unsalted butter divided
- 2 tbsp olive oil
- 4 cloves garlic minced
- ½ cup dry white wine or chicken broth with 1 extra tbsp lemon juice
- 1 large lemon zested and juiced
- ¼ cup chopped fresh parsley
- 1 ½ tsp salt 1 tsp for the pasta water plus 1/2 tsp for the shrimp
- ¼ tsp black pepper
Instructions
Cooking
- Cook the pasta. Boil the linguine in salted water until just al dente, reserve 1 cup of the water, and drain.
- Sear the shrimp. Season the dry shrimp, then cook in hot oil and 2 tbsp butter for about 1 minute per side until barely pink and set aside.
- Make the sauce. Melt the remaining butter, cook the garlic for 30 seconds, pour in the wine, and simmer for 2 minutes. Add the lemon juice and zest.
- Toss. Return the shrimp with the pasta and a splash of pasta water and toss for 1 minute until the shrimp reach 145 degrees F.
- Garnish. Fold in the parsley and serve immediately.
Notes
Substitutions: Use spaghetti for linguine and chicken broth with extra lemon juice for the wine.
Tips: Pat the shrimp dry and pull them from the pan while barely pink so they finish gently in the sauce.
Storage: Refrigerate for up to 3 days. Do not freeze. Reheat to 165 degrees F.