Shrimp Scampi with Linguine

Easy Shrimp Scampi with Linguine: A Weeknight Delight

Looking for a dish that's elegant enough for a special occasion but simple enough for a busy weeknight? Look no further than classic Shrimp Scampi with Linguine! This beloved Italian-American favorite combines succulent shrimp, fragrant garlic, and a bright lemon-butter sauce, all tossed with tender pasta. It's a symphony of flavors that comes together in under 30 minutes.

Here's how to whip up this crowd-pleasing dish:

Ingredients:

• 1 lb linguine (or your favorite long pasta)

• 1.5 lbs large shrimp, peeled and deveined (fresh or frozen, thawed)

• 4-6 cloves garlic, minced (don't be shy!)

• 1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc) OR chicken broth

• 1/4 cup fresh lemon juice (from about 1-2 lemons)

• 1/2 cup unsalted butter, cut into cubes

• 1/4 cup fresh parsley, chopped

• 1/4 teaspoon red pepper flakes (optional, for a little kick)

• Salt and freshly ground black pepper to taste

• 2 tablespoons olive oil

Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water.

2. Prepare the Shrimp: While the pasta cooks, pat the shrimp dry with paper towels. Season lightly with salt and pepper.

3. Sauté the Aromatics: In a large skillet or deep pan, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using). Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

4. Cook the Shrimp: Add the seasoned shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque. Don't overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the skillet and set aside.

5. Build the Sauce: Deglaze the pan by pouring in the white wine (or chicken broth). Scrape up any browned bits from the bottom of the pan with a wooden spoon – this adds incredible flavor! Let the wine simmer for 2-3 minutes to reduce slightly.

6. Finish the Sauce: Reduce the heat to low. Gradually whisk in the cold butter cubes, one at a time, until the sauce is smooth and emulsified. Stir in the fresh lemon juice.

7. Combine & Serve: Add the cooked linguine to the skillet with the sauce. Return the cooked shrimp to the pan. Toss everything together, adding a splash or two of the reserved pasta water if needed to create a luscious, cohesive sauce that coats the pasta beautifully.

8. Garnish: Stir in the fresh chopped parsley. Taste and adjust seasoning with salt and pepper as needed.

Serve immediately with a sprinkle of extra fresh parsley and, if you like, a wedge of lemon for squeezing. This Shrimp Scampi is perfect on its own or with a side of crusty bread for soaking up every last drop of that amazing sauce. Enjoy!

Tips for Success:

• Don't Overcook the Shrimp: Shrimp cook very quickly. Overcooked shrimp become rubbery, so keep a close eye on them!

• Fresh Ingredients Make a Difference: Fresh garlic, lemon juice, and parsley truly elevate this dish.

• Pasta Water is Your Friend: The starchy pasta water helps to emulsify the sauce and create a silky texture.

• Adjust to Your Taste: Feel free to add more or less garlic, lemon, or red pepper flakes to suit your preference.

Happy cooking!