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Juicy, plump shrimp tossed in a luxurious garlic, white wine, and butter sauce with a hint of heat. This classic Italian-American pasta dish comes together in under 30 minutes, making it perfect for an elegant weeknight dinner.
For 4 servings
Bring a large pot of water to a rolling boil. Add 1 tbsp of salt, then add the linguine. Cook according to package directions until al dente, typically 8-10 minutes. Just before draining, reserve 1 cup of the starchy pasta water, then drain the pasta.
While the pasta is cooking, pat the shrimp completely dry with paper towels. Season them with 0.5 tsp salt and the black pepper. Set aside.
In a large skillet or pan over medium heat, add the olive oil and 2 tablespoons of the butter. Once the butter is melted, add the minced garlic and red pepper flakes. Sauté for about 60 seconds until fragrant, being careful not to let the garlic burn.
Pour the white wine into the skillet. Increase the heat to medium-high and bring to a simmer. Let it cook for 2-3 minutes, allowing the wine to reduce by about half. This will cook off the alcohol and concentrate the flavor.
Add the seasoned shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, just until they turn pink and opaque. Avoid overcrowding the pan and do not overcook.
Remove the skillet from the heat. Stir in the lemon juice, fresh parsley, and the remaining 4 tablespoons of cold, cubed butter. Swirl the pan until the butter has melted and formed a creamy sauce.
Add the drained pasta directly to the skillet with the shrimp and sauce. Toss well to combine, ensuring every strand is coated. If the sauce seems too thick, add a splash of the reserved pasta water (1/4 cup at a time) until it reaches your desired consistency.
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Juicy, plump shrimp tossed in a luxurious garlic, white wine, and butter sauce with a hint of heat. This classic Italian-American pasta dish comes together in under 30 minutes, making it perfect for an elegant weeknight dinner.
This italian_american recipe takes 30 minutes to prepare and yields 4 servings. At 873.5 calories per serving with 51.02g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
Serve immediately. Garnish with extra fresh parsley and a sprinkle of grated Parmesan cheese, if desired.
Toss in a cup of halved cherry tomatoes, a handful of fresh spinach, or blanched asparagus spears with the pasta for added color and nutrients.
For a richer sauce, stir in 1/4 cup of heavy cream along with the lemon juice and parsley at the end.
This sauce works wonderfully with other proteins. Try it with sea scallops, mussels, or thinly sliced chicken breast.
Make the dish gluten-free by substituting your favorite gluten-free pasta. Cook according to package directions.
Shrimp is packed with high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and keeping you feeling full and satisfied.
Shrimp is one of the best dietary sources of selenium, a powerful antioxidant that helps protect cells from damage and supports thyroid function and a healthy immune system.
The carbohydrates from the linguine provide a readily available source of energy to fuel your body and brain.
A typical serving of this Shrimp Scampi contains approximately 650-750 calories, depending on the exact ingredients and portion size. The majority of calories come from the pasta, butter, and olive oil.
Shrimp Scampi can be part of a balanced diet. Shrimp is a great source of lean protein and selenium. However, the dish is high in refined carbohydrates from the pasta and saturated fat from the butter. To make it healthier, you can use whole wheat pasta, reduce the amount of butter, and add more vegetables.
Yes, you can. For a non-alcoholic version, substitute the white wine with an equal amount of chicken broth or seafood stock. Add an extra teaspoon of lemon juice to mimic the acidity of the wine.
Absolutely. If using frozen shrimp, make sure they are completely thawed before you begin. You can thaw them overnight in the refrigerator or place them in a colander under cold running water for a few minutes. Pat them very dry before seasoning.
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over low heat, adding a splash of water or broth to loosen the sauce. Avoid microwaving, as it can make the shrimp rubbery.
The water that pasta cooks in becomes starchy. This starchy water acts as an emulsifier and a thickener, helping the butter and oil-based sauce cling to the pasta strands instead of pooling at the bottom of the bowl. It's the secret to a silky, restaurant-quality sauce.