Shrimp Scampi Linguine

$- 8 oz linguine pasta - 1 lb large shrimp, peeled and deveined - 4 cloves garlic, minced - 1/4 cup olive oil - 1/4 cup unsalted butter - 1/2 teaspoon red pepper flakes - 1/4 cup chicken broth - 2 tablespoons lemon juice - 1/4 cup fresh parsley, chopped - Salt and black pepper to taste - Lemon wedges Shrimp Scampi Linguine is a simple dish, but it packs a punch of flavor. The main ingredients start with linguine pasta, which gives a nice base. You want to use large shrimp, as they hold up well and taste great. I like to use fresh garlic because it brings a wonderful aroma. Olive oil and butter add richness, while red pepper flakes give it a little kick. For seasonings, chicken broth keeps the dish moist and adds depth. The lemon juice brightens the flavors. Fresh parsley adds color and freshness. Don’t forget to season with salt and black pepper to make it pop. Lemon wedges are a fun garnish. They add a zesty touch when you serve the dish. {{ingredient_image_1}} - Boiling the Water Start by filling a large pot with water. Add a good amount of salt. Bring the water to a rolling boil. This step adds flavor to the pasta. - Al Dente Cooking Tips Cook the linguine according to the package directions. Usually, it takes about 8 to 10 minutes. You want it al dente, which means firm to the bite. When done, reserve 1/2 cup of pasta water. Drain the rest and set the linguine aside. - Sautéing Garlic and Red Pepper Flakes In a large skillet, heat olive oil and butter over medium heat. Once melted, add minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant. This step builds the base of your sauce. - Cooking Shrimp to Perfection Add the shrimp in a single layer. Cook for 2 to 3 minutes on one side until they turn pink. Flip them over and cook for another 2 to 3 minutes. Season with salt and black pepper as they cook. - Combining Ingredients Pour in chicken broth and lemon juice into the skillet. Stir well to mix. Let it simmer for about 2 minutes. This allows the flavors to blend together. - Adjusting Flavor Profile Taste the sauce and adjust the seasoning. You can add more salt, black pepper, or lemon juice as needed. Make it your own! - Tossing Techniques Add the cooked linguine to the skillet with shrimp. Toss gently to coat the pasta in the sauce. - Achieving Desired Saucy Consistency If the dish seems dry, add reserved pasta water a little at a time. This helps achieve the perfect saucy consistency. - Garnishing Tips Remove the skillet from heat. Stir in fresh parsley for color and taste. Serve the dish with lemon wedges on the side for a fresh kick. - Ideal Serving Temperature Enjoy this dish right away while hot. The flavors are at their best when served warm. - Avoiding Overcooking Cooking shrimp just right is key. Shrimp cook fast. If you overcook them, they become tough. Look for a pink color and a C-shape. That means they are done. - Sizing and Freshness Considerations Use large shrimp for this dish. They hold up well and taste great. Fresh shrimp is best, but frozen works too. Just thaw them in the fridge before cooking. - Alternative Ingredients for Extra Flavor Want to mix things up? Try adding capers or sun-dried tomatoes. They give the dish a nice twist. Fresh basil can also add a lovely taste. - Wine Pairing Suggestions Pair your dish with a crisp white wine. Sauvignon Blanc or Pinot Grigio work well. They bring out the shrimp's flavors and balance the richness. - Best Skillets for Searing A heavy skillet is best for searing shrimp. Look for a non-stick or cast iron pan. These retain heat and help cook shrimp evenly. - Recommended Pots for Cooking Pasta Use a large pot with plenty of water. This keeps the pasta from sticking. A pasta pot with a strainer makes draining easy too. Pro Tips Perfectly Cooked Shrimp: Avoid overcooking the shrimp. They cook quickly and are done when they turn pink and opaque. Remove them from the heat as soon as they are cooked to maintain their tenderness. Flavor Boost: For an extra layer of flavor, consider adding a splash of white wine to the skillet after sautéing the garlic and before adding the shrimp. It will enhance the sauce beautifully. Reserve Pasta Water: Always reserve some pasta water before draining. It is starchy and helps to bind the sauce to the pasta, creating a silky texture. Fresh Herbs: While parsley is traditional, feel free to experiment with fresh basil or dill for a unique twist. Adding herbs just before serving preserves their flavor and aroma. {{image_2}} You can make Shrimp Scampi Linguine even better by adding vegetables. They add color and nutrients. - Spinach or Kale: These leafy greens cook fast. Just toss them in when you add the shrimp. They will wilt perfectly in the hot skillet. Spinach is mild, while kale brings a bit of bite. Both are tasty and healthy options. - Sun-Dried Tomatoes: These tomatoes give a sweet and tangy flavor. Chop them and add them in when you mix the shrimp with the sauce. They add a nice chew and a burst of flavor. If you're not in the mood for shrimp, try these other proteins. They can change the dish while keeping it tasty. - Substituting with Chicken: Chicken works well in this dish. Use bite-sized pieces. Cook them until they are golden brown and juicy. Then follow the same steps as for shrimp. You'll have a rich and filling meal. - Using Scallops or Crab: Scallops are sweet and tender. You can sear them just like shrimp. Crab meat brings a nice, delicate flavor. Gently fold it in at the end to keep it soft. Need a gluten-free option? It’s easy to swap ingredients. - Gluten-Free Pasta Options: Many brands make gluten-free linguine. Look for options made from rice or chickpeas. They cook similarly, so follow the package instructions closely. - Adjusting Cooking Times: Gluten-free pasta may cook faster or slower than regular pasta. Keep a close eye and taste it often. You want it to be al dente, just like regular pasta. - Store leftovers in an airtight container. - Cool the dish to room temperature before sealing. - Keep in the fridge for up to 3 days. - To freeze, use a freezer-safe container. - Leave some space for expansion. - Shrimp Scampi Linguine can last for up to 2 months in the freezer. - For reheating, you can use either a microwave or stove. - Microwave in short bursts, stirring between each. - On the stove, warm gently over low heat. - Add a splash of broth or water to keep it moist. - This helps maintain freshness and texture. For this dish, use large shrimp. They hold up well in the sauce. Look for shrimp that are fresh or frozen. If frozen, thaw them in cold water. Peeled and deveined shrimp save you time in the kitchen. Yes, you can prep some parts ahead. Cook the linguine and shrimp, then store them separately. When ready to serve, quickly heat the shrimp and pasta. Toss them with the sauce for a fresh taste. Shrimp cook quickly. They change from gray to pink when done. Cook them for 2-3 minutes on each side. They should be firm but not rubbery. If in doubt, cut one open; it should be opaque inside. If you need a substitute, use vegetable broth or seafood stock. These will keep the flavor balanced. You can also use water, but add more seasonings. This will help boost the taste of your dish. Absolutely! While linguine is great, you can use spaghetti or fettuccine. Just make sure to cook it al dente. You can even try gluten-free pasta for a lighter option. The key is to toss it with the sauce well. In this post, I covered how to make Shrimp Scampi Linguine. You learned about the main ingredients, cooking steps, and tips for perfecting your dish. I shared ways to add flavor, make variations, and properly store your leftovers. Remember, cooking is fun and should suit your taste. Try mixing in vegetables or different proteins. Enjoy your meal and share it with loved ones. With these simple steps, you can impress anyone at your table. Happy cooking!$

A delicious pasta dish featuring shrimp sautéed in garlic, lemon, and butter, served over linguine.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

8 oz linguine pasta
1 lb large shrimp, peeled and deveined
4 cloves garlic, minced
0.5 teaspoon red pepper flakes
0.25 cup chicken broth
2 tablespoons lemon juice
0.25 cup unsalted butter
0.25 cup olive oil
0.25 cup fresh parsley, chopped
to taste salt and black pepper
for garnish lemon wedges

Instructions

In a large pot of boiling salted water, cook the linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet over medium heat, add the olive oil and butter. Once melted, add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes on one side until they start to turn pink, then flip and cook for an additional 2-3 minutes until fully cooked. Season with salt and black pepper.
Pour in the chicken broth and lemon juice, then stir well. Let it simmer for about 2 minutes to combine the flavors.
Add the cooked linguine to the skillet. Toss everything together, adding reserved pasta water a little at a time until the desired sauciness is achieved.
Remove from heat and stir in the chopped parsley. Adjust seasoning with more salt and pepper if needed.
Serve immediately, garnishing with lemon wedges on the side.

Notes

Adjust red pepper flakes to taste for desired spiciness.

Keyword linguine, pasta, quick meal, seafood, shrimp