Shrimp Scampi Linguine
Garlicky, buttery, and done in 15 minutes. This shrimp scampi is proof that the best pasta dishes are the simplest ones. Pure Italian magic.
Main Dish · Prep 10 min · Cook 15 min · Serves 4 · Easy · By Tina · Published
Ingredients
- 500 g large shrimp, peeled, deveined
- 400 g linguine
- 6 cloves garlic, thinly sliced
- 120 ml white wine, dry
- 60 g butter
- 1/2 tsp red pepper flakes
- 30 g fresh parsley, chopped
- 1 large lemon, juiced
Italian Simplicity at Its Finest
Six cloves of garlic. Yes, six. If that scares you, this might not be your recipe. But if you love garlic as much as I do? Oh, you're going to love this.
Shrimp scampi is one of those dishes that restaurants charge $30 for, and you can make it at home in less time than it takes to get delivery.
How to Make It
Cook the linguine until just al dente — you want a little bite. Save a cup of pasta water before draining!
While the pasta cooks, melt butter with olive oil. Add the sliced garlic and red pepper flakes — cook for just 1 minute until fragrant. Add the shrimp and cook 2 minutes per side until pink.
Splash in the white wine, let it reduce by half, then squeeze in the lemon juice. Toss in the drained pasta with a splash of that reserved pasta water. The starch makes the sauce silky and clings to every strand.
Finish with a mountain of fresh parsley.
Tina's Tips
- Don't overcook the shrimp — they go from perfect to rubbery in seconds
- No wine? Use chicken broth with an extra squeeze of lemon
- A handful of cherry tomatoes halved adds beautiful color
- Crusty bread is mandatory for mopping up that sauce
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