Shrimp scampi with linguine is a quick, elegant dish that brings the flavors of the sea right to your table. This recipe is all about bringing together simple ingredients to create a bright, garlicky pasta that feels like a treat any night of the week.
The star of the show is, of course, the shrimp. They cook quickly and absorb the flavors beautifully. Make sure they're peeled and deveined to keep things easy. The butter and olive oil create a rich base that coats the pasta perfectly, while garlic adds depth. A splash of dry white wine adds acidity and complexity, helping to deglaze the pan, and lemon juice brightens everything up. Finally, a sprinkle of fresh parsley not only adds color but a fresh note that complements the richness.
This shrimp scampi pairs beautifully with a simple arugula salad, dressed with lemon and olive oil. A crusty loaf of bread is perfect for sopping up any leftover sauce on your plate. A glass of the same dry white wine used in the cooking will complete the meal nicely.
Start by boiling a large pot of salted water. Once it's rolling, add the linguine. Cook according to the package instructions until it's al dente, which usually takes about 9-11 minutes. Drain the pasta and set it aside. You'll want it ready to toss with the sauce as soon as it's done.
In a large pan, combine the butter and olive oil over medium heat. Once the butter has melted, add the garlic. Sauté it for about a minute until it's fragrant, but keep an eye on it—you don't want it to burn.
Add the shrimp to the pan, and season them with a pinch of salt, pepper, and red pepper flakes. Cook the shrimp for about 3-4 minutes, stirring occasionally, until they turn pink and opaque.
Pour in the white wine and lemon juice. Let them simmer for 2-3 minutes so the liquid reduces a bit and the flavors meld together nicely.
Now comes the fun part! Toss the cooked linguine into the pan, making sure it's well coated in that buttery, lemony sauce. Use a pair of tongs to mix everything thoroughly.
Finish by sprinkling the dish with fresh parsley. Give it one last good mix, and you're ready to serve!
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