Shrimp Scampi with Lemon-Lime Zest Linguine is a bright, refreshing dish that brings a zesty twist to traditional scampi. The citrusy notes paired with succulent shrimp make this a perfect meal for any occasion, whether you're dining al fresco on a summer evening or brightening up a winter day.
Linguine is the base of this dish, providing a hearty and satisfying backdrop for the sauce. The linguine's flat shape holds onto the sauce beautifully, ensuring each bite is flavorful. Shrimp is the star, bringing a sweet and delicate flavor that pairs perfectly with the tangy sauce. Always go for large shrimp for that meaty bite and ensure they are peeled and deveined for ease.
Butter adds richness and depth to the sauce. When combined with olive oil, it creates a smooth base for sautéing the garlic. Garlic is essential for that classic scampi flavor, infusing the dish with its aromatic essence. A splash of dry white wine deglazes the pan and adds acidity, which balances the richness of the butter. Lemon and lime zest and juice bring a fresh, zesty element that lifts the entire dish.
Fresh parsley is more than just a garnish; it brings color and a light, herbal flavor that complements the citrus. Red pepper flakes add a subtle heat that cuts through the richness and keeps things interesting. Finally, season the dish with salt and pepper to enhance all the flavors.
This dish is lovely with a simple green salad tossed in a light vinaigrette. A side of crusty bread is perfect for mopping up any leftover sauce. A chilled glass of the white wine you used in the recipe pairs beautifully, enhancing the citrus and shrimp flavors.
Start by cooking the linguine. Follow the package instructions and aim for that perfect al dente texture. Once it's done, drain it and set it aside — you’ll need it in just a few minutes. In the meantime, grab a large skillet and heat it over medium. Melt 1 tablespoon of butter with the olive oil, then toss in the minced garlic and red pepper flakes. Stir them around just until they're fragrant, which takes about a minute.
Next, add the shrimp to the skillet. Cook them for about 2 to 3 minutes per side, or until they're pink and opaque. You don't want to overcook them, so keep an eye out. Once the shrimp are cooked, pour in the white wine, lemon juice, and lime juice. Give it all a good stir and let it simmer for a couple of minutes. This will help meld all those fantastic flavors together.
Now, stir in the remaining butter along with the lemon and lime zest. Let the butter melt and the sauce thicken just a bit. It’s time to add the cooked linguine and parsley. Toss everything to ensure the pasta is well coated with the sauce. Taste and adjust with salt and pepper as needed. Serve it right away, and if you like, sprinkle some extra parsley on top for a vibrant finish.
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