If you’re craving a delicious dinner on the fly, Shrimp Scampi Pasta is a fantastic choice. This dish combines succulent shrimp with a luscious garlic-butter sauce, all tossed with linguine for a meal that's as elegant as it is easy to make.
Linguine: This pasta is perfect for capturing the sauce, but feel free to use any pasta you have on hand. Shrimp: Large, peeled, and deveined shrimp cook quickly and absorb flavors beautifully. Butter: Provides a rich base for the sauce. Olive oil: Adds depth and a hint of fruitiness. Garlic: Brings that classic scampi flavor; mince it finely to distribute evenly in the sauce. White wine: Use a dry variety to add acidity and complexity. Lemon juice: Brightens up the dish and pairs wonderfully with shrimp. Red pepper flakes: Adds a subtle kick to balance the richness. Parsley: Freshens up the dish and adds a pop of color.
Shrimp Scampi Pasta pairs beautifully with a crisp green salad or steamed vegetables like asparagus or broccoli. A glass of the same white wine you used in the sauce will complement the meal perfectly.
Start by bringing a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente, then drain and set aside. You want the pasta ready to go when the sauce is done, so it can soak up all those delicious flavors.
In a large skillet, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat. Once the butter has melted and the oil is shimmering, add the minced garlic. Stir it around for about a minute until it's fragrant but not browned — you want that lovely garlic aroma without any bitterness.
Add the shrimp to the skillet. Season them with salt, black pepper, and a pinch of red pepper flakes. Cook the shrimp for about 3 minutes on each side until they're pink and opaque. They cook quickly, so keep an eye on them!
Pour in the white wine and lemon juice, and bring everything to a simmer. Let this mixture reduce slightly for about 2 minutes; this helps to intensify the flavors. Stir in the remaining butter and olive oil, allowing the butter to melt and combine with the wine mixture.
Toss the cooked linguine into the skillet with the shrimp and sauce. Stir everything together until the pasta is well-coated. The pasta will soak up the sauce, so make sure it's all mixed evenly.
Finally, remove the skillet from the heat and sprinkle the dish with fresh parsley. Serve immediately, while it's still hot and vibrant.
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