Name: Quick and Easy Shrimp Scampi with Linguine
Ingredients: 1 lb linguine or spaghetti: This long pasta shape perfectly complements the garlicky shrimp sauce, allowing it to cling to every strand.; ¼ cup extra-virgin olive oil: The base for sautéing the shrimp and garlic, providing a rich flavor and healthy fats.; 1 lb large 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!; 4-6 garlic cloves, minced: Garlic adds depth and aroma, infusing the oil with its robust flavor.; ½ tsp hot red-pepper flakes (optional): A hint of spiciness that enhances the dish, adjustable to personal taste.; ½ cup dry 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 tsp sea salt: Essential for enhancing all the flavors; adjust to taste.; ½ tsp black pepper (optional): A touch of spice that rounds out the flavors.; ½ cup fresh Italian parsley, chopped: A garnish that adds a burst of freshness and a pop of color to the dish.

Description

Quick and easy shrimp scampi with linguine, bursting with garlic, lemon, and butter flavors. Perfect for a weeknight dinner!

Ingredients

Scale

1 lb linguine or spaghetti: This long pasta shape perfectly complements the garlicky shrimp sauce, allowing it to cling to every strand.
¼ cup extra-virgin olive oil: The base for sautéing the shrimp and garlic, providing a rich flavor and healthy fats.
1 lb large 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!
4–6 garlic cloves, minced: Garlic adds depth and aroma, infusing the oil with its robust flavor.
½ tsp hot red-pepper flakes (optional): A hint of spiciness that enhances the dish, adjustable to personal taste.
½ cup dry 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 tsp sea salt: Essential for enhancing all the flavors; adjust to taste.
½ tsp black pepper (optional): A touch of spice that rounds out the flavors.
½ cup fresh Italian parsley, chopped: A garnish that adds a burst of freshness and a pop of color to the dish.

Instructions

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.
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.
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.
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.
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.
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.
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.