Prepare to embark on a culinary journey that will transport your taste buds straight to the sun-drenched coastlines of Italy! Our Shrimp Scampi with Linguine is not just a meal, it's a flavor explosion that promises to turn an ordinary dinner into an extraordinary dining experience. Imagine succulent shrimp dancing in a luxurious garlic-butter sauce, perfectly twirled with al dente linguine - this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz linguine
- 1 lb large shrimp, peeled and deveined
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/4 cup white wine
- Juice of 1 lemon
- 1/4 cup parsley, chopped
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 8 oz of linguine, 1 lb of large shrimp (peeled and deveined), 4 tbsp of unsalted butter, 4 cloves of garlic (minced), 1/4 cup of white wine, juice of 1 lemon, 1/4 cup of chopped parsley, and salt and pepper to taste.
- Fill a large pot with water and bring it to a boil over high heat. Once boiling, add a generous amount of salt to the water.
- Add the linguine to the boiling water and cook according to the package instructions, typically around 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
- While the pasta cooks, heat a large skillet over medium heat. Add the 4 tbsp of unsalted butter and let it melt, swirling the pan to coat the bottom evenly.
- Once the butter is melted, add the minced garlic to the skillet. Sauté the garlic for about 1-2 minutes, stirring frequently, until it becomes fragrant and lightly golden. Be careful not to burn it.
- Add the peeled and deveined shrimp to the skillet. Season with salt and pepper to taste. Cook the shrimp for about 2-3 minutes on one side, then flip them over and cook for another 2-3 minutes, or until they turn pink and opaque.
- Once the shrimp are cooked, pour in the 1/4 cup of white wine and the juice of 1 lemon. Stir to combine and let the mixture simmer for 2-3 minutes, allowing the alcohol to cook off and the flavors to meld.
- When the linguine is done cooking, reserve about 1/2 cup of the pasta cooking water, then drain the linguine in a colander.
- Add the drained linguine directly to the skillet with the shrimp and sauce. Toss everything together gently, adding a splash of the reserved pasta water if needed to loosen the sauce.
- Remove the skillet from heat and stir in the chopped parsley. Adjust seasoning with additional salt and pepper if desired.
- Serve the shrimp scampi with linguine immediately, garnished with extra parsley and lemon wedges if desired. Enjoy your delicious Italian meal!
Tips
- Choose Fresh Shrimp: Always opt for fresh, large shrimp for the best texture and flavor.
- Don't Overcook the Shrimp: Cook shrimp just until they turn pink and opaque to prevent rubbery texture.
- Use Quality White Wine: A good quality dry white wine like Pinot Grigio or Sauvignon Blanc will enhance the sauce's flavor.
- Reserve Pasta Water: The starchy pasta water helps create a silky, clingy sauce that coats the linguine perfectly.
- Timing is Key: Have all ingredients prepped before you start cooking to ensure smooth execution.
- Garlic Management: Sauté garlic quickly and at medium heat to prevent burning, which can make it bitter.
- Garnish Generously: Fresh parsley and a squeeze of lemon just before serving can elevate the entire dish's brightness.
Nutrition Facts
Calories: 451kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 150mg
