Name: Garlic butter shrimp scampi with linguine
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1.5 oz linguine; 9 oz large shrimp, peeled and deveined; 1 tsp salt; 1/2 tsp black pepper; 1 tsp olive oil; 1 1/2 tsp salted butter; 3 cloves garlic, minced; 1/2 tsp red pepper flakes; 1/4 cup chicken broth; 1 tbsp lemon juice; 1 1/2 tbsp fresh parsley, chopped; 8 1/2 cups water

Nutrition

Per serving

461 calories

Protein: 48g; 41% of calories
Carbs: 37g; 32% of calories
Fat: 14g; 26% of calories

Instructions

Prep 15 min · Cook 10 min

Fill a large pot with water and bring to a boil. Add the pasta and cook for 10 to 12 minutes until tender. Drain the pasta, reserving a splash of the cooking water.
While the pasta cooks, pat the shrimp dry with paper towels. Season with half the salt and the black pepper.
Heat the olive oil in a 12-inch skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes. Flip and cook for 1 to 2 minutes more until opaque and pink. Transfer the shrimp to a plate. Done when opaque and pink, 145°F.
Lower the heat to medium and add the butter to the skillet. Once melted, add the garlic and red pepper flakes, cooking for 1 minute until fragrant. Pour in the chicken broth and lemon juice, simmering for 2 minutes to reduce slightly.
Add the cooked pasta, shrimp, and remaining salt to the skillet. Toss to coat in the sauce, adding a splash of pasta water if needed. Finish with the fresh parsley and plate.

Nutrition

Ingredients

Instructions

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