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Shrimp Scampi Pasta

This delectable shrimp scampi pasta combines succulent jumbo shrimp sautéed in a garlicky white wine butter sauce with perfectly cooked linguine for an easy yet impressive Italian dinner. Ready in just 40 minutes, it's the perfect weeknight meal that tastes like you spent hours in the kitchen.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 511
Ingredients Method Nutrition

Ingredients
  

  • 1 pound large shrimp 16-20 count, peeled and deveined with tails on
  • 1 16 ounce package linguine pasta
  • 4 tablespoons unsalted butter
  • 3 tablespoons extra virgin olive oil
  • 6 cloves garlic minced
  • 1/2 teaspoon crushed red pepper flakes optional
  • 1/2 cup dry white wine like Pinot Grigio or Sauvignon Blanc
  • 2 tablespoons fresh lemon juice
  • Zest of 1 lemon
  • 1/4 cup freshly chopped parsley
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup freshly grated Parmesan cheese optional

Method
 

  1. Bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente, usually 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
  2. While the pasta cooks, pat the shrimp dry with paper towels. This ensures they'll sear properly rather than steam. Season with salt and pepper.
  3. In a large skillet over medium-high heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil. Add the shrimp in a single layer and cook for 1-2 minutes per side until just pink. Be careful not to overcook! Remove shrimp to a plate and set aside.
  4. In the same skillet, add the remaining butter and olive oil. Add minced garlic and red pepper flakes, cooking for 30-60 seconds until fragrant (but don't let the garlic brown).
  5. Add the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 2-3 minutes to reduce slightly.
  6. Return the shrimp to the skillet along with any accumulated juices. Add the drained pasta, lemon zest, and parsley. Toss everything together, adding splashes of reserved pasta water as needed to create a silky sauce that coats the pasta.
  7. Divide among plates and top with freshly grated Parmesan cheese if desired. Serve immediately with extra lemon wedges on the side.

Nutrition

Calories: 511kcalCarbohydrates: 58gProtein: 22gFat: 19gSaturated Fat: 7gCholesterol: 135mgSodium: 260mgFiber: 4gSugar: 1g
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