Sautéed Shrimp Scampi with Linguine

Name: Sautéed Shrimp Scampi with Linguine
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 ounce linguine pasta; 1.5 pound shrimp (large, peeled, deveined); 2 tablespoon olive oil; 4 clove garlic (minced); 0.5 teaspoon red pepper flakes; 0.5 cup dry white wine; 0.5 cup chicken broth; 4 tablespoon unsalted butter (cubed); 0.5 cup fresh parsley (chopped); 0.25 cup fresh lemon juice; 2 teaspoon kosher salt; 0.5 teaspoon black pepper (freshly ground); 5 ounce mixed greens; 2 tablespoon red wine vinegar; 0.25 teaspoon Dijon mustard; 1 baguette (for serving)

Tender shrimp quickly sautéed in a garlic-lemon butter sauce, served over linguine pasta with a fresh side salad, creating a vibrant and satisfying Italian-inspired meal.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Cuisine: Italian
Difficulty: Easy
Cost: $7.47/serving

Dietary

Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

12 ounce linguine pasta
1.5 pound shrimp (large, peeled, deveined)
2 tablespoon olive oil
4 clove garlic (minced)
0.5 teaspoon red pepper flakes
0.5 cup dry white wine
0.5 cup chicken broth
4 tablespoon unsalted butter (cubed)
0.5 cup fresh parsley (chopped)
0.25 cup fresh lemon juice
2 teaspoon kosher salt
0.5 teaspoon black pepper (freshly ground)
5 ounce mixed greens
2 tablespoon red wine vinegar
0.25 teaspoon Dijon mustard
1 baguette (for serving)

Instructions

Cook the linguine according to package directions in a large pot of boiling, salted water until al dente. Reserve 1/2 cup of pasta cooking water before draining. Drain well.
While pasta cooks, season the shrimp with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 1-2 minutes per side, until pink and opaque. Remove shrimp from skillet and set aside.
In the same skillet, add the remaining 1 tablespoon olive oil. Add the minced garlic and red pepper flakes, cooking for 30 seconds until fragrant, being careful not to burn the garlic.
Pour in the dry white wine (or chicken broth) and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Let simmer for 2 minutes to reduce slightly.
Remove skillet from heat. Stir in the unsalted butter, fresh lemon juice, 1/4 cup chopped fresh parsley, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper until the butter has melted and formed a sauce.
Add the drained linguine and cooked shrimp to the skillet. Toss to coat everything evenly. If the sauce is too thick, add a splash of the reserved pasta cooking water until desired consistency.
For the salad, in a small bowl, whisk together the remaining 2 tablespoons olive oil, red wine vinegar, and Dijon mustard. Season with a pinch of kosher salt and black pepper. Toss the mixed greens with the dressing.
Serve the shrimp scampi immediately, garnished with remaining fresh parsley, alongside the mixed greens salad and slices of baguette.

Notes

Leftovers are best enjoyed the next day. A good quality dry white wine (like Pinot Grigio or Sauvignon Blanc) really elevates the flavor, but chicken broth is a fine substitute.

Nutrition (per serving)

Calories: 670
Protein: 46.5 g
Carbohydrates: 65.2 g
Fat: 24.1 g
Fiber: 4 g
Sodium: 1250 mg
Saturated Fat: 11.5 g
Sugar: 3.2 g
Cholesterol: 380 mg