Shrimp Scampi Linguine: A Delicious and Easy Recipe for Seafood Lovers

Shrimp Scampi Linguine is a delightful dish that brings the taste of the coast right to your dining table. As I prepare this recipe, I can’t help but think about the rich history behind it. Originating from the Italian-American kitchens, shrimp scampi has become a beloved staple, celebrated for its simplicity and bold flavors. The combination of succulent shrimp, garlic, and a splash of white wine creates a symphony of taste that is hard to resist.

What I love most about Shrimp Scampi Linguine is its perfect balance of textures—the tender linguine paired with juicy shrimp creates a satisfying bite that leaves you craving more. Not only is it delicious, but it’s also incredibly convenient to whip up, making it an ideal choice for both weeknight dinners and special occasions. Join me as we dive into this mouthwatering recipe that is sure to impress your family and friends!

Ingredients:

• 8 ounces linguine pasta
• 1 pound large shrimp, peeled and deveined
• 4 tablespoons unsalted butter
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1/2 cup dry white wine (like Sauvignon Blanc)
• 1 lemon, juiced and zested
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste
• Grated Parmesan cheese, for serving (optional)

Preparing the Pasta

1. **Boil Water**: Start by bringing a large pot of salted water to a boil. I usually add about a tablespoon of salt to the water; this helps flavor the pasta as it cooks. 2. **Cook the Linguine**: Once the water is boiling, add the linguine. Cook according to the package instructions, usually around 8-10 minutes, until al dente. Stir occasionally to prevent sticking. 3. **Reserve Pasta Water**: Before draining the pasta, make sure to reserve about 1 cup of the pasta cooking water. This starchy water will help to create a silky sauce later on. 4. **Drain and Set Aside**: Drain the linguine in a colander and set it aside. I like to toss it with a little olive oil to prevent it from sticking while I prepare the shrimp.

Preparing the Shrimp

5. **Season the Shrimp**: In a bowl, season the shrimp with salt and pepper. I usually go light on the salt since we’ll be adding more flavor later. 6. **Heat the Pan**: In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. I love the combination of butter and oil because it gives a rich flavor without burning the butter. 7. **Cook the Shrimp**: Once the butter is melted and the oil is hot, add the shrimp in a single layer. Cook for about 2-3 minutes on one side until they turn pink and opaque. Flip them over and cook for another 1-2 minutes. Be careful not to overcook the shrimp, as they can become rubbery. 8. **Remove Shrimp**: Once cooked, remove the shrimp from the skillet and set them aside on a plate. I like to cover them with foil to keep them warm while I finish the sauce.

Making the Sauce

9. **Sauté Garlic**: In the same skillet, add the remaining 2 tablespoons of butter and the minced garlic. Sauté for about 30 seconds until fragrant, but be careful not to let it burn. 10. **Add Red Pepper Flakes**: Stir in the red pepper flakes and cook for another 15 seconds. This step adds a nice kick to the dish, but feel free to adjust the amount based on your spice preference. 11. **Deglaze with Wine**: Pour in the dry white wine, scraping up any bits stuck to the bottom of the pan. This is where all the flavor is! Let the wine simmer for about 2-3 minutes until it reduces slightly. 12. **Add Lemon Juice and Zest**: Stir in the lemon juice and zest. The acidity from the lemon brightens the dish and complements the shrimp beautifully. 13. **Return Shrimp to the Pan**: Add the cooked shrimp back into the skillet, tossing them in the sauce to coat. Let them simmer for another minute to absorb the flavors.

Combining Pasta and Sauce

14. **Add Linguine**: Now it’s time to bring everything together! Add the drained linguine to the skillet with the shrimp and sauce. 15. **Toss to Combine**: Gently toss the pasta with the shrimp and sauce, adding reserved pasta water a little at a time until you reach your desired sauce consistency. I usually find that 1/2 cup is just right for a nice, creamy sauce. 16. **Add Fresh Parsley**: Stir in the chopped parsley for a fresh touch. This not only adds flavor but also a lovely pop of color. 17. **Taste and Adjust**: Give the dish a taste and adjust the seasoning with more salt, pepper, or lemon juice if needed. I always find that a little extra lemon juice can really elevate the flavors.

Serving the Dish

18. **Plate the Linguine**: Serve the shrimp scampi linguine in bowls or

Conclusion:

In wrapping up this delightful journey through the world of Shrimp Scampi Linguine, I can confidently say that this recipe is a must-try for anyone who loves a quick, flavorful meal that feels like a special occasion. The combination of succulent shrimp, al dente linguine, and a rich garlic butter sauce creates a dish that is not only satisfying but also incredibly easy to whip up on a busy weeknight or for a cozy dinner party. For serving suggestions, consider pairing your Shrimp Scampi Linguine with a crisp green salad and a glass of white wine to elevate the dining experience. If you’re feeling adventurous, you can also experiment with variations by adding a splash of lemon juice for extra brightness, tossing in some fresh spinach or cherry tomatoes for added color and nutrition, or even swapping out the linguine for zucchini noodles for a lighter twist. I wholeheartedly encourage you to try this Shrimp Scampi Linguine recipe and make it your own! Don’t forget to share your experience and any personal touches you added; I’d love to hear how it turned out for you. Cooking is all about creativity and enjoyment, so let’s celebrate the deliciousness together! Happy cooking!

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