Sautéed Spicy Shrimp Scampi with Linguine and Arugula Salad

Name: Sautéed Spicy Shrimp Scampi with Linguine and Arugula Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 ounce linguine; 2 tablespoon olive oil; 1 pound shrimp (peeled and deveined); 3 clove garlic (minced); 0.5 teaspoon red pepper flakes; 0.25 cup dry white wine; 2 tablespoon butter; 2 tablespoon fresh parsley (chopped); 0.5 teaspoon salt; 0.25 teaspoon black pepper; 5 ounce arugula; 1 tablespoon red wine vinegar

Garlic and chili-infused shrimp scampi tossed with linguine, served with a fresh and peppery arugula salad, delivering bold flavors in under 30 minutes.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Cuisine: Italian
Difficulty: Easy
Cost: $4.56/serving

Dietary

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

Ingredients

8 ounce linguine
2 tablespoon olive oil
1 pound shrimp (peeled and deveined)
3 clove garlic (minced)
0.5 teaspoon red pepper flakes
0.25 cup dry white wine
2 tablespoon butter
2 tablespoon fresh parsley (chopped)
0.5 teaspoon salt
0.25 teaspoon black pepper
5 ounce arugula
1 tablespoon red wine vinegar

Instructions

Bring a large pot of salted water to a boil. Add 8 ounces linguine and cook according to package directions until al dente. Drain, reserving 1/4 cup pasta water.
While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound shrimp and sauté for 2-3 minutes until pink and cooked through. Remove shrimp from skillet and set aside.
In the same skillet, add 3 minced cloves garlic and 1/2 teaspoon red pepper flakes. Sauté for 30 seconds until fragrant. Pour in 1/4 cup dry white wine or chicken broth and scrape up any browned bits from the bottom of the pan. Cook for 1 minute until slightly reduced.
Stir in 2 tablespoons butter, 2 tablespoons fresh chopped parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Return shrimp to the skillet. Add the cooked linguine and reserved pasta water, tossing to coat everything in the sauce.
In a separate bowl, toss 5 ounces arugula with 1 tablespoon olive oil and 1 tablespoon red wine vinegar. Serve shrimp scampi immediately with the arugula salad.

Notes

You can add a squeeze of fresh lemon juice at the end for extra brightness. Leftovers are best enjoyed immediately but can be refrigerated for up to 1 day.

Nutrition (per serving)

Calories: 495
Protein: 37.8 g
Carbohydrates: 48 g
Fat: 19.5 g
Fiber: 4.1 g
Sodium: 790 mg
Saturated Fat: 9.2 g
Sugar: 3 g
Cholesterol: 240 mg