If you’re looking for a dish that dances between simplicity and elegance, this Velvety Lemon Dill Shrimp Scampi is exactly what you need. It’s a delightful twist on a classic, with a creamy sauce and fresh dill bringing a bright, herbal note.
Shrimp are the star of the show, offering a tender, succulent bite that pairs well with the sauce. Make sure they're peeled and deveined to save time.
Linguine serves as the perfect base, capturing the sauce in its strands. It provides a satisfying chewiness to the dish.
Butter adds richness and helps to sauté the garlic, enhancing the overall flavor.
Olive oil is used alongside butter for sautéing, preventing the butter from burning and adding a slight fruitiness.
Garlic lends a deep, aromatic base to the sauce, its flavor mellowed by cooking.
Heavy cream creates that luscious, velvety texture that coats every bite of pasta.
Chicken broth adds depth and a subtle savory note, balancing the richness of the cream.
Lemon juice brings a bright, tangy contrast that cuts through the creaminess beautifully.
Dill imparts a fresh, herbal aroma that lifts the dish, complementing both the lemon and shrimp.
Parmesan cheese provides a nutty, salty finish, enhancing the dish's overall flavor profile.
This dish pairs beautifully with a crisp, chilled white wine—something like a Sauvignon Blanc or a Pinot Grigio. For a complete meal, serve it alongside a simple green salad or some steamed asparagus. A crusty baguette would also be perfect for mopping up the extra sauce.
Start by cooking the linguine according to package instructions. You want it al dente, so it retains its shape and texture when tossed with the sauce. Once it's done, drain it and set it aside. Meanwhile, get your skillet ready.
In a large skillet, heat up the olive oil and 2 tablespoons of butter over medium-high heat. Once the butter is melted, throw in the minced garlic. You’ll want to sauté it for about a minute until it becomes fragrant. Don’t let it burn!
Add the shrimp to the skillet, seasoning them with salt and pepper. Cook them for 2-3 minutes on each side until they’re pink and opaque. Remove the shrimp and set them aside, but keep that skillet handy.
In the same skillet, add the remaining tablespoon of butter, chicken broth, lemon juice, and heavy cream. Stir it all together and let the mixture simmer for a couple of minutes.
Once the sauce is ready, return the cooked shrimp to the skillet and add the chopped dill. Toss everything to coat the shrimp in that luscious sauce.
Now, bring back the linguine. Add it to the skillet and gently toss everything to combine. Let it all cook together for another 2 minutes until it's heated through.
Remove the skillet from the heat and stir in the Parmesan cheese. Garnish with some lemon zest and extra dill if you like. Serve immediately and enjoy!
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