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

Instructions

Prep 15 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 10 to 11 minutes until al dente. Reserve 1/4 cup of the pasta water, then drain the noodles.
While the pasta cooks, pat the shrimp dry and season with a pinch of the remaining 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 90 seconds. Flip and cook for 45 seconds more until pink and almost opaque. Transfer the shrimp to a plate. Done when opaque in the center, 145°F.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the garlic and red pepper flakes. Cook for 1 minute until fragrant. Stir in the lemon juice and the reserved pasta water. Simmer for 1 minute to reduce slightly.
Add the linguine to the skillet and toss for 1 minute until the sauce clings to the pasta. Add the shrimp back to the pan for the final 30 seconds of tossing. Garnish with fresh parsley.

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Ingredients

Instructions

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