Description
Shrimp Scampi with linguine is a classic and elegant seafood pasta dish featuring succulent shrimp sautéed in garlic, butter, olive oil, and a splash of dry white wine, tossed with linguine and fresh parsley for a bright, flavorful meal perfect for any occasion.
Ingredients
Pasta
- 1 (16 ounce) package linguine pasta
Sauce and Shrimp
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 2 shallots, finely diced
- 2 cloves garlic, minced
- 1 pinch red pepper flakes (optional)
- 1 pound shrimp, peeled and deveined
- 1 pinch kosher salt and freshly ground pepper
- ½ cup dry white wine
- 1 lemon, juiced
- 2 tablespoons butter (additional)
- 2 tablespoons extra-virgin olive oil (additional)
- ¼ cup finely chopped fresh parsley leaves
- 1 teaspoon extra-virgin olive oil, or to taste (for drizzling)
Instructions
- Gather Ingredients: Collect all the necessary ingredients to ensure a smooth cooking process.
- Cook Linguine: Bring a large pot of salted water to a boil. Add linguine and cook until nearly tender, about 6 to 8 minutes. Drain and set aside.
- Sauté Aromatics: In a large skillet over medium heat, melt 2 tablespoons butter with 2 tablespoons olive oil. Add finely diced shallots, minced garlic, and red pepper flakes if using. Cook, stirring, until shallots are translucent, about 3 to 4 minutes.
- Cook Shrimp: Season shrimp with kosher salt and freshly ground black pepper. Add shrimp to the skillet and cook until pink and opaque, stirring occasionally, about 2 to 3 minutes. Remove shrimp from skillet and keep warm.
- Deglaze Skillet: Pour dry white wine and lemon juice into the skillet. Bring to a boil while scraping the bottom with a wooden spoon to loosen any browned bits, enhancing flavor.
- Make Sauce: Melt 2 tablespoons butter in the skillet, stir in 2 tablespoons olive oil, and bring to a gentle simmer.
- Toss Pasta and Shrimp: Add linguine, cooked shrimp, and chopped fresh parsley to the skillet. Toss everything together until coated evenly with the sauce. Season with additional salt and black pepper to taste.
- Finish and Serve: Drizzle with 1 teaspoon extra-virgin olive oil just before serving. Serve the shrimp scampi hot and enjoy!
Notes
- For a looser sauce consistency, add a splash of pasta cooking water, a tablespoon at a time, until desired thickness is reached.
- Angel hair pasta can be used instead of linguine for a lighter version, but the dish may be less filling.
- Adjust red pepper flakes according to your preferred spice level or omit for no heat.
