Shrimp Scampi with Linguine

Name: Shrimp Scampi with Linguine
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 1 lb linguine; 2 tablespoons olive oil; 1.5 lbs large shrimp, peeled and deveined, tails on or off; 4 cloves garlic, minced; 1/2 teaspoon red pepper flakes (adjust to taste); 1/2 cup chicken broth (low sodium); 1/4 cup fresh lemon juice; 1/2 cup unsalted butter, cut into cubes; 1/4 cup fresh parsley, chopped; to taste Salt and black pepper; Optional: Lemon wedges for serving

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This Shrimp Scampi with Linguine is a delightful and impressively quick meal, perfect for a weeknight dinner or a special occasion like Valentine's Day. Plump, juicy shrimp are pan-seared and then tossed in a luscious sauce made with fresh garlic, tangy lemon juice, a touch of red pepper flakes, and rich butter, all clinging beautifully to strands of al dente linguine. It's a harmonious blend of simple yet sophisticated flavors that comes together in under 30 minutes.

speichern

Prep Time15 min

Cook Time20 min

Servings4 servings

DifficultyEasy

Equipment

Large potLarge skilletWhiskTongs

Instructions

1
Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
2
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer (cook in batches if necessary to avoid overcrowding) and cook for 1-2 minutes per side, until pink and opaque. Season lightly with salt and pepper. Remove shrimp from the skillet and set aside.
3
Reduce heat to medium. Add the minced garlic and red pepper flakes to the same skillet. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
4
Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes, allowing the liquid to reduce slightly.
5
Remove the skillet from heat. Gradually whisk in the cubed butter, one cube at a time, until the sauce is smooth and emulsified. Stir in half of the chopped fresh parsley.
6
Add the cooked shrimp and drained linguine to the skillet with the sauce. Toss to coat everything evenly. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency. Taste and adjust salt and pepper if needed.
7
Serve immediately, garnished with the remaining fresh parsley and lemon wedges on the side.

Nutrition

Calories620 kcal

Protein40g

Fat30g

Carbohydrates

Frequently Asked Questions

What kind of shrimp should I use?

Large or jumbo shrimp (21-25 count or 16-20 count per pound) work best for scampi as they stay plump and juicy. You can use fresh or frozen; if using frozen, make sure to thaw them completely and pat them very dry before cooking to prevent excess water in the skillet.

Can I use a different type of pasta?

Absolutely! While linguine is traditional, other long pastas like spaghetti, fettuccine, or even angel hair pasta work wonderfully. Short pastas like penne or rotini can also be used if preferred, though they won't hold the sauce in quite the same way.

How can I make the sauce thicker?

The sauce thickens naturally as the butter emulsifies with the broth and lemon juice. If you desire a slightly thicker sauce, you can add a tiny bit of cornstarch slurry (1/2 teaspoon cornstarch mixed with 1 tablespoon cold water) to the simmering broth and lemon juice mixture before adding the butter. Cook for a minute until it thickens.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.