Name: Garlic butter shrimp scampi
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 8 oz large shrimp (21-25 per lb), peeled, deveined, and patted dry; 2 oz linguine; 3 cloves garlic, minced; 1 tsp salted butter; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 1 1/2 tbsp fresh parsley, chopped; 1/2 tsp red pepper flakes; 1 tsp salt; 6 1/3 cups water

Instructions

Prep 15 min · Cook 10 min

Fill a large pot with the water and two-thirds of the salt. Bring to a boil, add the linguine, and cook for 9 to 11 minutes until al dente. Reserve 1/4 cup of the pasta water and drain the rest. Done when al dente.
While the pasta cooks, season the patted-dry shrimp with the remaining salt. Heat the olive oil and half the butter 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 minute more until pink and curled into a loose C. Remove the shrimp to a plate. Done when pink and opaque, 145°F.
Reduce the heat to medium-low. In the same skillet, add the minced garlic and red pepper flakes. Cook for 1 minute until fragrant, making sure the garlic does not brown.
Increase the heat to medium. Add the lemon juice, remaining butter, and 2 tablespoons of the reserved pasta water to the skillet. Simmer for 1 minute, stirring constantly, until the sauce thickens slightly.
Add the linguine and cooked shrimp back to the skillet. Toss for 1 minute until the sauce clings to every strand, adding a spoonful more of pasta water if it looks dry. Stir in the parsley and serve immediately.

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Ingredients

Instructions

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