Name: Garlic butter shrimp scampi
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 8 oz large shrimp (21-25 per lb), peeled and deveined, patted dry; 2 oz linguine; 1 tsp salted butter; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tbsp fresh lemon juice; 1/2 tsp red pepper flakes; 1 tbsp fresh parsley, chopped; 1 tsp salt; 1/2 tsp black pepper; 6 1/3 cups water

Nutrition

Per serving

456 calories

Protein: 43g; 38% of calories
Carbs: 47g; 41% of calories
Fat: 11g; 21% of calories

Instructions

Prep 15 min · Cook 0 min

Bring water to a boil in a large pot. Add half the salt and the linguine. Cook until al dente, about 9 minutes. Reserve about 1/4 cup of the pasta water, then drain the pasta.
While pasta cooks, season shrimp with the remaining salt and black pepper. Heat olive oil in a 12-inch skillet over medium-high heat. Add shrimp in a single layer and cook until just pink and opaque, about 1 to 1 1/2 minutes per side. Move shrimp to a plate. Done when shrimp is opaque and flakes easily, 145°F.
In the same skillet over medium heat, melt the butter. Add minced garlic and red pepper flakes, cooking until fragrant for 1 minute. Pour in the lemon juice and 3 tablespoons of the reserved pasta water. Simmer for 1 minute.
Return the cooked pasta and shrimp to the skillet. Toss constantly for 30 seconds to coat everything in the sauce, adding another spoonful of pasta water if it looks dry. Stir in the parsley and serve immediately.

Nutrition

Ingredients

Instructions

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