Description
Quick and flavorful shrimp scampi pasta with linguine, garlic, white wine, and a touch of lemon. A classic Italian-American favorite ready in under 30 minutes!
Ingredients
Scale
- 1 pound linguine pasta
- 1/4 cup olive oil, extra virgin
- 1 pound large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/4 cup chicken broth
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons butter, unsalted
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper to taste
- Grated Parmesan cheese, for serving (optional)
- Lemon wedges, for serving (optional)
Instructions
- Prepare Shrimp and Garlic: Peel and devein shrimp. Pat dry. Mince garlic. Toss shrimp with olive oil, salt, and pepper.
- Cook Pasta: Bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente (8-10 minutes). Reserve 1 cup of pasta water before draining. Drain pasta and set aside (do not rinse).
- Sauté Shrimp and Garlic: Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer (cook in batches if needed). Cook 2-3 minutes per side, until pink and opaque. Remove shrimp and set aside.
- Create Sauce: Reduce heat to medium. Add minced garlic and red pepper flakes to the skillet. Sauté for 1 minute, until fragrant (do not burn).
- Pour in white wine and deglaze the pan, scraping up any browned bits. Let wine reduce by half (2-3 minutes).
- Add chicken broth and lemon juice. Stir to combine. Bring to a simmer and let reduce slightly (2-3 minutes).
- Stir in butter until melted and the sauce is smooth and glossy. Season with salt and pepper to taste.
- Combine: Add cooked pasta to the skillet with the sauce. Toss to coat evenly. If the sauce is too thick, add reserved pasta water until desired consistency is reached.
- Add cooked shrimp back to the skillet and toss to combine.
- Stir in fresh parsley.
- Serve: Serve immediately. Garnish with grated Parmesan cheese and lemon wedges, if desired.
Notes
- Spice it up: Add more red pepper flakes or a pinch of cayenne pepper.
- Add vegetables: Sauté cherry tomatoes, spinach, or asparagus with the garlic.
- Pasta variations: Use spaghetti, fettuccine, or angel hair.
- Creamy sauce: Add a splash of heavy cream or half-and-half at the end.
- Sun-dried tomatoes: Add to the skillet along with the garlic.
- Herb variations: Use basil, oregano, or thyme instead of parsley.
- Gluten-free: Use gluten-free pasta.
- Shrimp size: Adjust cooking time based on shrimp size.
- Don’t overcook shrimp: Cook until just pink and opaque.
- Fresh ingredients: Use fresh garlic, lemon juice, and parsley for best flavor.
- Taste as you go: Adjust seasoning as needed.
- Make ahead: Prepare the sauce ahead of time and store in the refrigerator for up to 2 days.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Wine Pairing: Pinot Grigio or Sauvignon Blanc.
- Lemon Zest: Add a teaspoon of lemon zest to the sauce.
- Garlic Lovers: Add more garlic!
- Butter Substitute: Use olive oil, but butter adds richness.
- Pasta Water is Key: Don’t skip reserving pasta water.
- Serving Suggestions: Serve with crusty bread and a simple salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes