Shrimp Scampi with Linguine

Name: Shrimp Scampi with Linguine
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 8 ounce linguine; 1 tablespoon olive oil; 2.5 tablespoon butter (softened); 1 pound shrimp (peeled, deveined, tails on or off); 4.5 clove garlic (minced); 0.25 cup dry white wine; 0.25 cup chicken broth; 1 tablespoon fresh lemon juice; 0.25 teaspoon red pepper flakes; 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper (freshly ground); 2 tablespoon fresh parsley (chopped); 2 slice Italian bread

Succulent shrimp sautéed in a vibrant garlic-butter and white wine sauce, tossed with al dente linguine, and served with crusty garlic bread.

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 2
Cuisine: Italian
Difficulty: Easy
Cost: $7.24/serving

Dietary

Nut-Free
Soy-Free
High-Protein

Ingredients

8 ounce linguine
1 tablespoon olive oil
2.5 tablespoon butter (softened)
1 pound shrimp (peeled, deveined, tails on or off)
4.5 clove garlic (minced)
0.25 cup dry white wine
0.25 cup chicken broth
1 tablespoon fresh lemon juice
0.25 teaspoon red pepper flakes
0.5 teaspoon kosher salt
0.25 teaspoon black pepper (freshly ground)
2 tablespoon fresh parsley (chopped)
2 slice Italian bread

Instructions

Bring a large pot of salted water to a rolling boil. Add 8 ounces linguine and cook according to package directions until al dente.
While the pasta cooks, preheat a small pan or toaster oven for garlic bread. In a small bowl, combine 1/2 tablespoon softened butter and 1/2 clove minced garlic. Spread evenly over 2 slices Italian bread and toast until golden brown and fragrant.
In a large skillet, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat. Add 1 pound large shrimp and sauté for 1-2 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
To the same skillet, add 4 cloves minced garlic and optional 1/4 teaspoon red pepper flakes. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
Deglaze the pan with 1/4 cup dry white wine, scraping up any browned bits. Add 1/4 cup chicken broth and 1 tablespoon fresh lemon juice. Bring to a simmer and cook for 2-3 minutes to reduce slightly.
Return the cooked shrimp to the skillet with the sauce. Drain the cooked linguine, reserving 1/4 cup of the pasta water, and add it directly to the skillet with the shrimp and sauce. Toss to combine, adding a splash of reserved pasta water if needed to loosen the sauce.
Stir in 2 tablespoons chopped fresh parsley. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper to taste.
Serve immediately with the garlic bread on the side.

Notes

Ensure you don't overcook the shrimp, as they can become tough. They cook very quickly! For a richer sauce, use chicken stock instead of broth.

Nutrition (per serving)

Calories: 760
Protein: 51.5 g
Carbohydrates: 65.3 g
Fat: 33.8 g
Fiber: 4.1 g
Sodium: 890 mg
Saturated Fat: 14.5 g
Sugar: 5.2 g
Cholesterol: 380 mg