Name: Garlic butter shrimp scampi
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 8 oz raw shrimp, peeled and deveined, patted dry; 2 oz linguine; 1 tsp salted butter; 1 tsp extra virgin olive oil; 3 cloves garlic, minced; 1 1/2 tbsp lemon juice; 1/2 tsp red pepper flakes; 1 1/2 tbsp fresh parsley, chopped; 1 tsp salt; 6 1/3 cups water

Instructions

Prep 15 min · Cook 5 min

Bring the water to a boil in a large pot and add half the salt. Add the pasta and cook for 10 minutes until al dente. While it cooks, season the shrimp with half of the remaining salt. Just before the pasta is done, reserve 1 oz of pasta water, then drain the rest in a colander.
When the pasta has about 4 minutes left, heat the butter and olive oil in a 12-inch skillet over medium heat. Add the minced garlic and red pepper flakes, cooking for 1 minute until fragrant but not brown.
Increase the heat to medium-high and add the shrimp to the skillet in a single layer. Cook for 2 minutes on one side, then flip. Pour in the lemon juice and cook for 1 to 2 minutes more until the shrimp are pink and curled into a loose C. Done when pink and flakes easily, 145°F.
Add the cooked linguine and the reserved pasta water to the skillet. Toss over the heat for 30 seconds so the butter and water emulsify into a light sauce that coats the noodles. Taste and add the remaining salt if needed. Garnish with chopped parsley and serve immediately.

Nutrition

Ingredients

Instructions

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