Here’s a classic Shrimp Scampi Linguine recipe that’s quick, flavorful, and perfect for a weeknight dinner or special occasion:
🍤 Ingredients (Serves 4)
- 12 oz (340 g) linguine pasta
- 1 lb (450 g) shrimp, peeled and deveined
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 4 cloves garlic, minced
- ½ tsp red pepper flakes (optional, for heat)
- ½ cup dry white wine (or chicken broth)
- Juice of 1 lemon
- ¼ cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese for serving (optional)
🧑🍳 Instructions
1. Cook Pasta
- Bring a large pot of salted water to a boil.
- Cook linguine according to package directions until al dente.
- Reserve ½ cup of pasta water and drain.
2. Cook Shrimp
- In a large skillet, heat butter and olive oil over medium heat.
- Add shrimp, season with salt, pepper, and red pepper flakes, and cook 1–2 minutes per side until pink and opaque.
- Remove shrimp from skillet and set aside.
3. Make the Scampi Sauce
- In the same skillet, add garlic and sauté for 30 seconds until fragrant.
- Pour in white wine or broth, simmer 2–3 minutes until slightly reduced.
- Stir in lemon juice and remaining butter.
4. Combine Pasta and Shrimp
- Add drained linguine and shrimp back into the skillet.
- Toss to coat evenly, adding reserved pasta water a little at a time to loosen the sauce if needed.
- Stir in fresh parsley.
5. Serve
- Plate immediately and sprinkle with Parmesan cheese if desired.
- Serve with crusty bread or a side salad for a complete meal.
💡 Tips
- Use large, fresh shrimp for the best flavor.
- Don’t overcook shrimp—they cook quickly and become rubbery if left too long.
- Add a splash of lemon zest for an extra citrusy punch.
If you want, I can make a “Creamy Garlic Shrimp Scampi Linguine” version that’s even richer and more indulgent while still being quick to cook.
Do you want me to create that creamy version?
