Name: Garlic shrimp scampi with linguine
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 8 oz large shrimp (21-25 count), peeled, deveined, and patted dry; 2 oz linguine; 1 1/2 tsp salted butter; 1 tsp extra virgin olive oil; 3 cloves garlic, minced; 1 tbsp lemon juice; 1/2 tsp red pepper flakes; 1 tbsp fresh parsley, chopped; 1 tsp salt; 3 3/4 cups water

Instructions

Prep 20 min · Cook 10 min

Fill a large pot with the water and three quarters of the salt. Bring to a boil over high heat. Add the linguine and cook for 9 to 11 minutes until tender. Reserve 1/4 cup of the starchy pasta water, then drain the noodles in a colander.
When the pasta has about 4 minutes of cooking time left, heat the olive oil and half the butter in a 12-inch skillet over medium heat. Add the minced garlic and red pepper flakes. Cook for 1 to 2 minutes until the garlic is fragrant but not browned.
Add the shrimp to the skillet in a single layer and season with half the remaining salt. Cook for 2 minutes, flip, and cook for 1 to 2 minutes more until the shrimp are pink, opaque, and just curled. Done when opaque in the center, 145°F.
Add the remaining butter, lemon juice, and 2 tablespoons of the reserved pasta water to the skillet. Toss the drained linguine into the shrimp mixture. Cook, tossing constantly over medium heat, for 1 minute until the sauce becomes glossy and coats the noodles.
Taste the sauce and add the remaining salt if needed. Stir in the fresh parsley and remove from the heat. Transfer the pasta to a plate and top with the shrimp and any remaining sauce from the pan.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes