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Shrimp Scampi with Linguini

Quick and easy shrimp coated in a white wine lemon garlic butter sauce served with linguine for a restaurant quality meal you can make at home.

Servings 4 people

Ingredients

  • 350 g linguini
  • 2 tablespoons butter
  • 4 garlic cloves minced
  • 2 teaspoons crushed red pepper flakes as desired
  • 1 lb frozen raw shrimp (36 - 40 per pound), thawed, peeled, deveined, tails on
  • ½ cup white wine
  • ¼ cup lemon juice freshly squeezed, plus the zest of the lemon
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons freshly chopped parsley
  • Lemon slices for garnish
  • Freshly grated Parmesan cheese for serving
  • Red chili peppers sliced, optional for garnish

Instructions

  1. Start boiling a large pot of lightly salted water.Cook linguine just until al dente for 9 – 10 minutes or as package directs.Reserve ½ cup of the starchy pasta water before draining.

  2. Meanwhile, while the linguine cooks, add butter and olive oil to a large 12” skillet over medium-high heat until the butter is melted and heated.

  3. Add garlic, red pepper flakes and shrimp. Cook while stirring occasionally until the shrimp turn pink and opaque and curl into a “C”shape, and the garlic browns lightly, about 2 – 3 minutes.

  4. Add wine, lemon juice and lemon zest, stir and bring to a light simmer for about 2 – 3 minutes. Season with salt and pepper.

  5. Add cooked and drained linguine to the skillet and toss. Add tablespoons of the reserved starchy pasta water to loosen the pasta as necessary. Add parsley and toss lightly. Garnish with lemon slices, chili peppers and freshly grated Parmesan cheese.

Recipe Notes

  • Thaw shrimp in refrigerator overnight or in a large bowl of cold water for 30 - 45 minutes then remove shells, leave tails on and pat shrimp dry
  • Shrimp cook quickly in a matter of minutes so make sure and have all ingredients measured and prepared
  • For optimum flavour serve shrimp scampi immediately after it’s prepared