If you're on the hunt for a quick, yet sophisticated meal, Classic Shrimp Scampi Pasta is your answer. This dish pairs succulent shrimp with a buttery, garlicky sauce that clings to every strand of linguine. Perfect for busy weeknights or a casual dinner with friends.
Linguine serves as the base, providing a sturdy yet tender platform to soak up the flavorful sauce. Shrimp are the star of the show, offering a sweet, briny contrast to the rich sauce. Butter and olive oil create a luscious, silky base for the sauce. The garlic adds an aromatic punch, while white wine and lemon juice bring a bright acidity that lifts the dish. Fresh parsley adds a pop of color and freshness. Finally, red pepper flakes provide a gentle heat that ties everything together.
This pasta pairs beautifully with a crisp green salad or some roasted vegetables. A loaf of crusty bread would be perfect to soak up any leftover sauce. For a special touch, serve with a chilled glass of the same dry white wine used in cooking.
Start by cooking the linguine in a large pot of boiling salted water. You'll want it just al dente, as it'll finish cooking in the sauce later. Once done, drain and set it aside, but keep it handy.
While the pasta is cooking, grab a large skillet. Melt the butter with olive oil over medium-high heat. Add the minced garlic and sauté for about a minute until it's fragrant but not browned.
Toss in the shrimp, cooking them for about 2-3 minutes on each side, until they turn a delightful pink and are cooked through. Remove the shrimp from the skillet and set them aside for now.
In the same skillet, pour in the white wine and lemon juice. Use your spoon to scrape up any browned bits from the bottom of the pan — these little guys pack a ton of flavor. Let it simmer for about 2 minutes to reduce slightly.
Return the shrimp to the skillet, seasoning them with salt, pepper, and red pepper flakes. Toss everything to coat the shrimp in that delicious sauce.
Add the cooked linguine to the skillet. Toss well to combine so every strand is coated. Let it heat through for about a minute. Just before serving, sprinkle with fresh parsley for a burst of color and flavor.
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