Ingredients
Scale
- 12 oz. linguine
- 1 1/2 lbs uncooked extra large shrimp, peeled and deveined
- 3 Tbsp extra virgin olive oil
- 3 Tbsp unsalted butter
- 4 garlic cloves, minced
- 1/2 cup dry white wine
- Salt and freshly ground black pepper
- 1/8 tsp red pepper flakes (optional)
- 2 Tbsp fresh lemon juice
- 1/4 cup chopped fresh parsley
Instructions
- Boil water in a large pot and cook the linguine according to package instructions. Reserve 1/4 cup of pasta water before draining.
- In a 12-inch skillet, heat olive oil and unsalted butter over medium heat until melted.
- Add minced garlic to the skillet and sauté for 1-2 minutes until golden and fragrant.
- Pour in dry white wine and let it simmer for 2-3 minutes, reducing by half.
- Add the shrimp to the skillet, season with salt, pepper, and optional red pepper flakes, and cook for 1.5-2 minutes per side until pink and opaque.
- Stir in fresh lemon juice and chopped parsley.
- Toss the cooked linguine in the skillet with the shrimp and sauce, adding reserved pasta water if needed to thin the sauce.
- Serve immediately, garnished with additional parsley and lemon slices.
Notes
Serve with garlic bread and a fresh salad. Can customize with vegetables or use alternatives like scallops.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Pescatarian
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 1g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 160mg
Keywords: shrimp scampi, seafood, quick dinner, Italian recipe, linguine