Shrimp Scampi with Linguine and Garlic Bread

Name: Shrimp Scampi with Linguine and Garlic Bread
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 6 ounce linguine pasta (uncooked); 1 pound shrimp (large, peeled and deveined, tails on or off); 3 tablespoon olive oil; 4.5 clove garlic (minced); 0.5 cup dry white wine; 2 tablespoon lemon juice (fresh); 2 tablespoon unsalted butter; 0.25 cup fresh parsley (chopped, plus more for garnish); 0.75 teaspoon kosher salt; 0.25 teaspoon black pepper (freshly ground); 2 slice crusty bread; 1 tablespoon butter (melted, or olive oil)

Succulent shrimp bathed in a rich, garlicky, lemon-butter sauce, served over tender linguine pasta and accompanied by toasted garlic bread for soaking up every drop.

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 2
Cuisine: Italian
Difficulty: Medium
Cost: $8.19/serving

Dietary

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

Ingredients

6 ounce linguine pasta (uncooked)
1 pound shrimp (large, peeled and deveined, tails on or off)
3 tablespoon olive oil
4.5 clove garlic (minced)
0.5 cup dry white wine
2 tablespoon lemon juice (fresh)
2 tablespoon unsalted butter
0.25 cup fresh parsley (chopped, plus more for garnish)
0.75 teaspoon kosher salt
0.25 teaspoon black pepper (freshly ground)
2 slice crusty bread
1 tablespoon butter (melted, or olive oil)

Instructions

Bring a large pot of salted water to a rolling boil. Add the linguine pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
While the pasta cooks, pat the shrimp dry with paper towels. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
For the garlic bread: In a small bowl, combine 1 tablespoon melted butter or olive oil with 1/2 clove minced garlic. Brush evenly over 2 slices of crusty bread. You can toast this in a toaster, oven (350°F for 5-7 minutes), or in a dry skillet until golden.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 4 cloves minced garlic and cook for 1 minute until fragrant, being careful not to burn. Add the seasoned shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove shrimp from the skillet and set aside.
Pour in the dry white wine (or chicken broth) and fresh lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes to reduce slightly.
Remove the skillet from heat and swirl in 2 tablespoons unsalted butter until melted. Stir in the 1/4 cup chopped fresh parsley and the remaining 1/4 teaspoon kosher salt. If the sauce is too thick, add a splash of the reserved pasta water.
Add the cooked linguine and cooked shrimp back to the skillet, tossing gently to coat in the sauce.
Serve immediately with garlic bread, garnished with additional fresh parsley if desired.

Notes

You can add a pinch of red pepper flakes with the garlic for a subtle kick. Ensure your shrimp are not overcooked, as they can become rubbery.

Nutrition (per serving)

Calories: 760
Protein: 52.8 g
Carbohydrates: 65.5 g
Fat: 30.5 g
Fiber: 4.1 g
Sodium: 1200 mg
Saturated Fat: 11.2 g
Sugar: 3 g
Cholesterol: 380 mg