Name: Shrimp Scampi Linguine
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 pound Linguine; 1.5 pounds Large shrimp, peeled and deveined; 4 tablespoons Unsalted butter; 2 tablespoons Olive oil; 6 cloves Garlic, minced; 0.5 cup Dry white wine (like Pinot Grigio); 0.25 cup Fresh lemon juice; 0.5 teaspoon Red pepper flakes; 0.25 cup Fresh parsley, chopped; 1 to taste Salt; 1 to taste Black pepper; 1 to taste Parmesan cheese, grated (optional, for serving)

Shrimp Scampi Linguine is a delightful and quick-to-prepare pasta dish, featuring succulent shrimp sautéed in a garlic-butter sauce with a hint of white wine and lemon. Served over al dente linguine, it's a perfect blend of rich flavors and light textures. This recipe brings a taste of coastal Italian-American cuisine to your table. While 'scampi' refers to a type of langoustine in Italy, 'Shrimp Scampi' as a dish is largely an Italian-American invention. Italian immigrants in the United States adapted traditional seafood preparations, using more readily available shrimp and combining them with classic Italian flavors like garlic, olive oil, and pasta. It quickly became a beloved staple in Italian-American restaurants and homes.

Instructions

1
Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente.
2
While the pasta cooks, pat the shrimp dry with paper towels and season with salt and pepper.
3
In a large skillet or Dutch oven, melt 2 tablespoons of butter with the olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking for about 1 minute until fragrant (do not brown the garlic).
4
Add the seasoned shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside.
5
Deglaze the skillet with white wine, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until slightly reduced.
6
Stir in the remaining 2 tablespoons of butter and the fresh lemon juice. Continue to cook until the butter is melted and the sauce is well combined.
7
Drain the cooked linguine, reserving about 0.5 cup of the pasta water. Add the drained linguine and the cooked shrimp back to the skillet with the sauce.
8
Toss everything together, adding a splash of reserved pasta water if needed to create a silkier sauce. Stir in the fresh chopped parsley.
9
Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
10
Serve immediately, optionally garnished with grated Parmesan cheese.

Chef's Tips

•Do not overcook the shrimp; they cook very quickly and become rubbery if left on the heat too long. Remove them from the pan as soon as they turn pink and opaque.
•Reserve some pasta water! The starchy water helps to emulsify the sauce, making it cling better to the pasta and enriching the flavor.
•Use fresh lemon juice and good quality dry white wine for the best flavor profile. Avoid 'cooking wine' as it often contains added salt and preservatives.