Shrimp Scampi with Linguine
Ingredients
- 1 lblinguine or spaghetti: This long pasta shape perfectly complements the garlicky shrimp sauce (allowing it to cling to every strand.)
- ¼ cupextra-virgin olive oil: The base for sautéing the shrimp and garlic (providing a rich flavor and healthy fats.)
- 1 lblarge shrimp (peeled & deveined: The star of the dish, offering a sweet, succulent flavor that pairs perfectly with the other ingredients. Feel free to use chicken if that’s your preference!)
- 4-6garlic cloves (minced: Garlic adds depth and aroma, infusing the oil with its robust flavor.)
- ½ tsphot red-pepper flakes (optional: A hint of spiciness that enhances the dish, adjustable to personal taste.)
- ½ cupdry white wine: This ingredient adds acidity and complexity to the sauce (balancing out the richness of the shrimp and oil.)
- —Zest & juice of 1 lemon: Provides a refreshing brightness (making each bite lively and uplifting.)
- 1-2 tspsea salt: Essential for enhancing all the flavors; adjust to taste.
- ½ tspblack pepper (optional: A touch of spice that rounds out the flavors.)
- ½ cupfresh Italian parsley (chopped: A garnish that adds a burst of freshness and a pop of color to the dish.)
Instructions
- 1
Thaw shrimp: If using frozen shrimp, place them in a bowl of cold water for about 15 minutes to thaw. After thawing, peel and devein the shrimp, then drain well.
- 2
Boil pasta: In a large pot, bring salted water to a boil. Add 1 lb of linguine or spaghetti and cook according to package instructions, until 1 minute less than al dente. Reserve 1 cup of the pasta water, then drain the pasta.
- 3
Cook shrimp: In a large skillet, heat ¼ cup of extra-virgin olive oil over medium-high heat. Add the shrimp and sauté for 2-3 minutes, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- 4
Make sauce: In the same skillet, add the minced garlic and sauté for about 30 seconds, until fragrant. Squeeze in the juice of 1 lemon, add the lemon zest, ½ cup of dry white wine, and if desired, ½ tsp of hot red-pepper flakes. Let it simmer for about 2-3 minutes to let the flavors meld.
- 5
Combine: Return the cooked shrimp to the skillet and stir well to combine. Then, add the drained pasta, tossing everything together until the pasta is evenly coated with the sauce.
- 6
Adjust sauce: If the sauce becomes too thick, add some reserved pasta water a little at a time until you reach your desired consistency. Season with 1-2 tsp of sea salt and optional ½ tsp of black pepper to taste.
- 7
Finish and serve: Once combined, remove from heat and stir in ½ cup of chopped fresh Italian parsley. Serve immediately, garnished with additional parsley and a sprinkle of lemon zest if desired.