Description
Linguine with Shrimp Scampi is a bright and flavorful pasta dish featuring tender shrimp, garlic, lemon, parsley, and a silky butter-olive oil sauce. Ready in 25 minutes, it’s perfect for both weeknight dinners and elegant entertaining.
Ingredients
- Vegetable oil, for drizzling water
- 1 tablespoon kosher salt, plus 1 1/2 teaspoons, divided
- 3/4 pound linguine
- 3 tablespoons unsalted butter
- 2 1/2 tablespoons olive oil
- 1 1/2 tablespoons minced garlic (about 4 cloves)
- 1 pound large shrimp (about 16 shrimp), peeled and deveined
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup chopped fresh parsley
- Zest of 1/2 lemon
- 1/4 cup freshly squeezed lemon juice
- 1/4 lemon, thinly sliced into half-rounds
- 1/8 teaspoon red pepper flakes
Instructions
- Bring a large pot of water to a rolling boil. Add vegetable oil and 1 tablespoon kosher salt. Cook linguine according to package directions until al dente.
- Meanwhile, heat a large pan over medium-low heat. Add butter and olive oil and allow butter to melt.
- Add garlic and sauté for about 1 minute until fragrant.
- Add shrimp, remaining salt, and black pepper. Cook 4 to 5 minutes until shrimp are pink and just cooked through.
- Remove from heat and stir in parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes.
- Drain pasta and return to pot. Pour shrimp and sauce over pasta and toss thoroughly to coat.
- Serve immediately while warm.
Notes
- Do not overcook shrimp to prevent toughness.
- Add 2 to 3 tablespoons heavy cream for a richer sauce.
- Fresh lemon juice is recommended for best flavor.
- Store leftovers refrigerated up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 2 g
- Sodium: 980 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 230 mg
