Garlicky Shrimp Scampi with Linguine – Page 2

Equipment You’ll Need

Boil Water: Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente, about 8-10 minutes.
Drain and Toss: Drain the pasta, reserving 1/2 cup of pasta water. Toss the drained pasta with 1 tablespoon of olive oil to prevent sticking. Set aside.

Heat the Butter and Olive Oil: In a large skillet over medium heat, melt the butter and olive oil together.
Sauté the Garlic: Add the minced garlic and red pepper flakes (if using). Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
Add the Shrimp: Add the shrimp to the skillet in a single layer. Season with salt and pepper. Cook for 2-3 minutes on one side until they turn pink and opaque, then flip them over.
Deglaze with Wine: Pour in the white wine (or chicken broth) and lemon juice. Cook for an additional 2-3 minutes until the shrimp are fully cooked and the sauce has reduced slightly.
Add Lemon Zest and Parsley: Stir in the lemon zest and fresh parsley for a burst of flavor.

Add the Linguine: Toss the cooked linguine directly into the skillet with the shrimp and garlic sauce. Use tongs to combine everything, adding a splash of reserved pasta water if needed to loosen the sauce.
Taste and Adjust: Taste the dish and adjust the seasoning with more salt, pepper, or lemon juice if needed.
Serve: Divide the shrimp scampi and linguine into serving bowls. Garnish with extra parsley, lemon wedges, and freshly grated Parmesan cheese if desired.

Use Fresh Shrimp: Fresh shrimp will give the best flavor, but frozen shrimp will also work. Just be sure to thaw and drain them well before cooking.
Cook Shrimp Quickly: Shrimp cook very fast, so keep an eye on them. Overcooked shrimp can become tough and rubbery.
Deglaze the Pan: After cooking the shrimp, deglaze the pan with wine or broth to pick up all the flavorful bits of garlic and shrimp stuck to the bottom.
Reserve Pasta Water: Adding some pasta water to the sauce helps it cling to the linguine and creates a silky texture.

Fridge: Store any leftover shrimp scampi in an airtight container in the refrigerator for up to 2 days.

In the Microwave: Reheat individual portions in the microwave on medium heat for 1-2 minutes, stirring halfway through.
In a Skillet: Reheat in a skillet over medium heat with a splash of water or broth to prevent the sauce from drying out.

This Garlicky Shrimp Scampi with Linguine is delightful on its own, but if you want to pair it with something extra, here are a few ideas:

Garlic Bread: Toasty, buttery garlic bread is the perfect complement to soak up the extra sauce.
Salad: A crisp Caesar salad or simple arugula salad with lemon vinaigrette balances the richness of the dish.
Wine Pairing: A chilled glass of white wine like Sauvignon Blanc or Pinot Grigio enhances the flavors of the garlic and shrimp.