Name: Garlic shrimp scampi with linguine
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1.5 oz linguine; 9 oz large shrimp, peeled, deveined, and patted dry; 2 cloves garlic, minced; 1 1/2 tsp extra virgin olive oil; 2 tbsp dry white wine; 1 tbsp lemon juice; 1/2 tsp red pepper flakes; 1 1/2 tbsp fresh parsley, chopped; 3/4 tsp salt; 8 1/2 cups water

Instructions

Prep 20 min · Cook 10 min

Fill a large pot with the water and half the salt. Bring to a boil, add the linguine, and cook for 10 to 11 minutes until al dente. Reserve 1/4 cup of the pasta water, then drain the noodles.
While the pasta cooks, heat two thirds of the olive oil in a 12-inch skillet over medium-high heat. Season the shrimp with the remaining salt. Add the shrimp to the skillet in a single layer. Cook for 2 minutes, flip, and cook for 1 minute more until just pink and opaque. Transfer the shrimp to a plate. Done when opaque in the center, 145°F.
Reduce the skillet heat to medium-low. Add the remaining olive oil, the minced garlic, and the red pepper flakes. Cook for 30 to 45 seconds until the garlic is fragrant and pale gold.
Pour the white wine and lemon juice into the skillet. Increase the heat to medium and simmer for 2 to 3 minutes until the liquid has reduced by half.
Add the cooked linguine, shrimp, and 2 tablespoons of the reserved pasta water to the skillet. Toss over medium heat for 1 minute until the sauce turns glossy and clings to the noodles. Add more pasta water by the tablespoon if the pasta looks dry. Garnish with chopped parsley.

Nutrition

Ingredients

Instructions

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