Shrimp Scampi Pasta
A quick and flavorful seafood pasta dish with succulent shrimp, buttery sauce, and zesty lemon.
Equipment
- Large Pan
- Pot for Pasta
- Tongs
Ingredients
- 1.5 lbs. shrimp U16-20, peeled and deveined
- ½ tsp. garlic powder
- 1 lb. linguine pasta
- 2 Tbsp. butter
- 2 Tbsp. olive oil
- ¼ tsp. black pepper
- 5 cloves garlic chopped
- ½ tsp. red pepper flakes
- ½ cup white wine or chicken stock for alcohol-free version
- ¼ cup lemon juice
- ½ cup freshly chopped parsley
- Lemon zest for garnish
- Freshly grated Parmesan cheese for garnish
Instructions
- In a large pan, heat butter and olive oil over medium-high heat. Season shrimp with salt, black pepper, and garlic powder.
- Sauté shrimp for about 2 minutes on each side until pink and opaque. Remove shrimp and set aside.
- Cook linguine in salted water until slightly under al dente. Reserve ½ cup pasta water before draining.
- In the same pan, add chopped garlic and red pepper flakes. Sauté for 30 seconds until fragrant.
- Turn heat to high, add white wine and lemon juice. Season with black pepper and bring to a gentle boil. Reduce by a third.
- Add cooked pasta to the pan with a drizzle of olive oil. Toss to coat, adding reserved pasta water as needed for consistency.
- Return shrimp to the pan, add chopped parsley and a small knob of butter. Mix until coated.
- Garnish with parsley, lemon zest, and freshly grated Parmesan before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently.