Restaurant-quality shrimp scampi in 20 minutes. Plump shrimp swimming in garlic butter, white wine, and lemon — tossed with linguine. This is the date-night recipe that never fails.
Ingredients
- 400g linguine
- 500g large shrimp, peeled and deveined
- 6 cloves garlic, thinly sliced
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- Juice of 1 lemon
- 1/4 teaspoon red pepper flakes
- 1/4 cup fresh parsley, chopped
- Salt and pepper
- Parmesan for serving
Instructions
- Cook linguine according to package. Reserve 1 cup pasta water before draining.
- While pasta cooks, heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
- Season shrimp with salt and pepper. Cook 2 minutes per side until pink. Remove and set aside.
- Reduce heat to medium. Add garlic and red pepper flakes, cook 1 minute.
- Pour in wine and lemon juice. Let it bubble for 2 minutes.
- Add remaining butter, swirl until melted. Return shrimp to pan.
- Toss in pasta, adding pasta water a splash at a time until saucy.
- Finish with parsley. Serve with parmesan.
Tips
- No wine? Use chicken broth with an extra squeeze of lemon.
- Don’t overcook the shrimp: They cook fast. Pull them out the second they turn pink.
- The pasta water trick: The starch in the water creates a silky sauce that clings to everything.
Nutrition (per serving)
Calories: 520 | Protein: 32g | Carbs: 58g | Fat: 18g | Fiber: 3g