This Herbed Lemon Shrimp Scampi with Linguini is a fresh, flavorful pasta dish that comes together quickly for a weeknight dinner or a casual weekend meal. The combination of tender shrimp, zesty lemon, and fragrant herbs ensures a delightful culinary experience that’s both satisfying and impressive.
Linguini: This long, flat pasta is ideal for soaking up the delicious sauce, making every bite flavorful.
Shrimp: The star of the dish! Use large, peeled, and deveined shrimp for the best texture and ease of preparation.
Olive oil: Provides a rich base for sautéing garlic and shrimp, adding depth to the dish.
Garlic: Minced garlic adds a robust, aromatic flavor that complements the shrimp beautifully.
White wine: A splash of white wine elevates the sauce with a subtle acidity and complexity.
Lemon: Both the zest and juice are used to brighten the dish, adding a refreshing citrus punch.
Parsley, thyme, and basil: Fresh herbs introduce an aromatic freshness that enhances the overall flavor profile.
Red pepper flakes: Just the right amount of heat to balance the flavors without overpowering them.
Butter: A touch of butter at the end brings everything together with a silky finish.
Pair this dish with a crisp green salad tossed with a light vinaigrette for a refreshing contrast. A slice of crusty bread is perfect for soaking up any leftover sauce. For a wine pairing, a glass of chilled Sauvignon Blanc or Pinot Grigio complements the dish beautifully.
Start by cooking your linguini according to the package instructions. Aim for al dente texture, as the pasta will continue to cook slightly when tossed with the sauce. Once cooked, drain the linguini and set it aside.
In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for about a minute until it’s fragrant but not browned. This step enhances the garlic’s natural sweetness.
Next, toss in the shrimp. Season them with salt and pepper and cook for about 3-4 minutes until they turn pink and opaque. This means they're perfectly cooked.
Pour in the white wine and lemon juice, bringing the mixture to a simmer. Let it bubble away for 2 minutes to allow the alcohol to cook off and the flavors to meld.
Add the lemon zest, parsley, thyme, basil, and red pepper flakes to the skillet. Stir everything together to evenly coat the shrimp in the herb mixture.
Finally, toss the cooked linguini into the skillet with the shrimp and herb mixture. Add a pat of butter, stirring until it melts and everything is well coated and glossy.
Serve immediately, garnished with a bit more fresh parsley if desired for a pop of color and flavor.
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