This Citrus Herb Shrimp Scampi with Linguine combines succulent shrimp with a bright, zesty sauce that's perfect for a quick weeknight dinner or a casual weekend meal. It's a dish that feels both sophisticated and comforting, bringing a touch of the seaside to your table.
Linguine serves as the perfect base, its flat shape ideal for soaking up the delicious sauce. Shrimp provides a sweet, delicate seafood flavor that pairs beautifully with citrus. The combination of olive oil and butter creates a rich, velvety base for the sauce, while garlic adds an aromatic depth. White wine deglazes the pan, enhancing the flavors with a gentle acidity. Lemon juice and zest brighten up the dish, adding a fresh, tangy note. Fresh parsley and basil introduce herbal freshness, while red pepper flakes provide a subtle kick of heat. Finally, a sprinkle of Parmesan cheese adds a savory finish.
This dish shines with a simple green salad on the side, perhaps with a lemon vinaigrette to echo the citrus notes in the scampi. A crusty loaf of bread would be perfect for mopping up any leftover sauce. Pair it with a crisp white wine like a Sauvignon Blanc or Pinot Grigio to complement the bright flavors.
First, bring a pot of salted water to a boil and cook the linguine according to the package instructions until it's al dente. Drain the pasta and set it aside; it will finish cooking in the sauce later, soaking up all the flavors.
Next, heat a large skillet over medium heat. Add in the olive oil and butter, letting them melt together. Once melted, toss in the minced garlic and sauté it for about a minute until it's fragrant but not browned.
Add the shrimp to the skillet. Spread them out in a single layer, cooking for about 3-4 minutes until they turn pink and opaque. Flip them halfway through to ensure even cooking.
Pour in the white wine and let it simmer for a minute, scraping up any bits stuck to the bottom of the pan. Then add the lemon juice and zest, stirring to combine everything into a cohesive sauce.
Stir in the chopped parsley and basil, followed by the red pepper flakes. Let the herbs wilt and infuse their flavor into the sauce for about 2 minutes.
Season the mixture with salt and pepper to taste. Add the cooked linguine into the skillet, tossing it gently to coat in the vibrant sauce. Allow it to warm through and soak up the flavors for a minute or two.
Finally, sprinkle the dish with the grated Parmesan cheese just before serving. This adds a lovely savory note and ties all the flavors together beautifully.
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