Shrimp Scampi Linguini! Butter! Wine! Pasta! Shrimp! Need I say more? Probably not, but I will ????. There's just no way to pass through the summer season without this simple yet ridiculously delicious dish. Did you know there's not even cream in it?? Just lemon, butter and wine....????????
I'm a fan of shrimp, but to be honest, not really on it's own. Shrimp Scampi is tasty but I'm over it in about 2 minutes. I need more than just a plate of shirmp. Ergo, Shrimp Scampi Linguini. I'm also just a carb person. Upset stomach? Toast. Havn't eaten a lot in a day and my stomach is angry because of it? Pasta slash toast. Breakfast? Toast...Snack? Baguette....Slash toast. In case you can't tell, I eat a lot of toast.
Carbs are my friend. It also really helps me with seafood. As long as there's a massive chunk of crusty bread, bowl of rice, or a bed of pasta, I can eat all the fish and shrimp I could ever desire. So if you'd like, feel free to skip the pasta part of this recipe if you just want to get to the good stuff, or be traditional, but for all those carb lovers out there let's jump right into this delicious Shrimp Scampi Linguini!
It really could not be easier. Just a few ingredients, and only about 20 minutes to make! Cook the linguini according to the directions on the box for al dente and drain them. Cook everything else in a large skillet. Mix together aaaand voila! Restaurant worthy Shrimp Scampi Linguini.
Resataurant worthy you ask? I've done my research friends. The best Shrimp Scampi Linguini recipes in my opinion combine both olive oil and butter for cooking the shrimp and then adding a little more butter with the wine and lemon juice to make a light, barely there but ever so flavorful sauce to coat the shrimp, and in this case the pasta! Throw in a little fresh parsley and you're ready to go, no restaraunt tab necessary ????.
Shrimp Scampi Linguini
- Total Time: 20 mins
- Yield: 4 1x
Ingredients
Units
Scale
- 1 lb medium shrimp, peeled and deveined
- 1 lb linguini
- 4 tablespoons butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ cup white wine
- 1 tablespoon lemon zest
- ¼ cup lemon juice
- ¼ teaspoon red pepper flakes
- ¼ cup parsley, roughly chopped
- Salt and pepper to taste
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Instructions
- Bring a large pot of salted water to a boil. Cook linguini to al dente according to box instructions. Drain.
- While pasta is cooking, melt 2 tablespoons of butter and add 2 tablespoons of olive oil to a large skillet over medium high heat.
- When the butter stops bubbling, add shrimp and cook for 2 minutes. Flip shrimp, add garlic, and cook for another 2 minutes, stirring occasionally, until shrimp is pink and opaque.
- Add white wine and the remaining two tablespoons butter. Bring to a simmer and cook for 2 more minutes, until slightly reduced.
- Remove from heat, stir in lemon juice, lemon zest, red pepper flakes, and parsley. Add salt and pepper to taste.
- Add linguini and stir to combine. Serve immediately.
- Prep Time: 10 mins
- Cook Time: 10 mins
Dan says
This one reminds me of carb dinners on Fridays before high school volleyball tournaments. Nothing compares to pasta with seafood in it.
Anastasia says
Linguini is by far our most favourite type of pasta - and the flavours in your recipe seem very classic, we should definitely try it!
Elise says
All I tasted was the wine!! What did I do wrong?
Aberdeen says
So sorry this didn't turn out for you! If you decide to make it again, you can always try less wine (maybe half the amount called for), and simmer the sauce for longer after you add it to make sure it cooks down a bit more.
richard says
what happens with the three whole cloves of garlic?
Bailey McBurnett says
Very delicious and so easy!! I added chopped yellow onion and Roma tomatoes. Used dried parsley cause I didn’t have any fresh on hand, but it did the trick! Very light, fresh, and satisfying!
estrella says
This is the so far the best recipe for Linguini shrimp I got. Instead of fresh parsley, I added 1/2 cup of fresh basil
and half cup of sun-dried tomatoes.