Name: Spicy garlic butter shrimp scampi
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz large shrimp (21-25 per lb), peeled, deveined, and patted dry; 2 oz linguine; 2 cloves garlic, minced; 1 tsp salted butter; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 1 tbsp fresh parsley, chopped; 1 tsp red pepper flakes; 1 tsp salt; 6 1/3 cups water; 2 large egg whites

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.
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 opaque in the center, 145°F.
Reduce the heat to medium-low. In the same skillet, add the minced garlic and the red pepper flakes. Cook for 1 minute until fragrant, making sure the garlic does not brown.
In a small bowl, whisk the egg whites with the lemon juice. Slowly whisk in 2 tablespoons of the hot reserved pasta water to temper the whites so they do not scramble when added to the pan.
Add the egg white mixture, remaining butter, and another 2 tablespoons of reserved pasta water to the skillet over medium heat. Simmer for 1 minute, stirring constantly, until the sauce thickens slightly and becomes creamy.
Add the linguine and cooked shrimp back to the skillet. Toss for 1 minute until the sauce clings to every strand. Stir in the fresh parsley and serve immediately. Done when 160°F in the thickest part.

Nutrition

Ingredients

Instructions

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