Shrimp Scampi with Linguini
Indulge in the timeless elegance of Shrimp Scampi with Linguini, a dish that perfectly balances buttery richness, vibrant citrus notes, and the subtle heat of red pepper flakes. This classic recipe is a celebration of fresh, simple ingredients coming together effortlessly.
Tender, juicy shrimp are the star of the show, infused with the aromatic depth of garlic and shallots, complemented by a splash of dry white wine. Tossed with al dente linguini, the dish is elevated to restaurant-quality perfection, ideal for any occasion.
Whether you’re hosting a dinner party or craving a cozy night in, this Shrimp Scampi promises sophistication and comfort in every bite. Ready in under 30 minutes, it’s a quick yet unforgettable meal sure to impress.
Shrimp Scampi with Linguini: Key Ingredients
- Linguini: The perfect canvas for this dish, its delicate texture soaks up the buttery, garlicky sauce for a harmonious bite.
- Shrimp: Sweet, tender, and juicy, these ocean gems bring protein and elegance to every forkful.
- Garlic & Shallots: The aromatic foundation, lending depth and warmth to the dish’s flavor profile.
- Butter & Olive Oil: A luxurious blend of richness and silkiness that ties the flavors together.
- Dry White Wine & Lemon Juice: Bright and zesty, these elements cut through the richness, balancing every bite beautifully.
- Fresh Parsley: A vibrant garnish that adds color and a refreshing finish to the dish.
Recipe Tips
- Perfecting the Pasta: Cook the linguini until just shy of al dente, as it will finish cooking in the flavorful sauce. This allows the pasta to absorb the sauce, ensuring every strand is packed with garlicky, buttery goodness.
- Choose the Right Shrimp: Use fresh or high-quality frozen shrimp for the best flavor and texture. Ensure they’re peeled and deveined before cooking to save time. If possible, leave the tails on for a more elegant presentation.
- Don’t Skip the Wine: Dry white wine adds depth and a touch of acidity that balances the rich butter and olive oil. If you don’t have wine on hand, substitute it with chicken broth and a splash of apple cider vinegar for a similar effect.
What to Serve with Shrimp Scampi with Linguini
- Crisp Garlic Bread: A warm, crusty baguette slathered with garlic butter is perfect for sopping up the luscious sauce, adding texture and an extra dose of garlicky flavor.
- Simple Green Salad: A light, zesty salad with mixed greens, lemon vinaigrette, and shaved Parmesan balances the richness of the dish, adding a refreshing contrast.
- Roasted Vegetables: Pair this pasta with oven-roasted asparagus or zucchini. The caramelized edges and natural sweetness of the veggies complement the shrimp and buttery sauce beautifully.
FAQ
1. Can I use a different pasta shape?
Yes! While linguini is traditional, spaghetti, fettuccine, or even angel hair work wonderfully, as they also hold the sauce well.
2. Can I make this recipe without wine?
Absolutely. Replace the wine with chicken broth and a squeeze of lemon for a non-alcoholic version that retains the vibrant flavor.
3. How do I prevent overcooking the shrimp?
Shrimp cook quickly—2-3 minutes per side is enough. Once they turn pink and opaque, remove them immediately to avoid a rubbery texture.
4. Can I make this dish ahead of time?
Shrimp Scampi is best enjoyed fresh, but you can prep ingredients like the shrimp and sauce ahead of time. Reheat gently to avoid overcooking the pasta or shrimp.
Shrimp Scampi with Linguini
Ingredients
- 1 pound shrimp peeled and deveined
- 1 pound linguini
- 4 tablespoons butter
- 4 tablespoons extra-virgin olive oil plus extra for drizzling
- 2 shallots finely diced
- 2 cloves garlic minced
- 1/2 cup dry white wine
- Juice of 1 lemon
- 1/4 cup fresh parsley finely chopped
- Kosher salt to taste
- Freshly ground black pepper to taste
- Pinch of red pepper flakes optional
Instructions
- Prepare the Pasta:
- Place a large pot of water on high heat until it reaches a rolling boil. Add a generous amount of salt to the water and stir in the linguini, ensuring the strands separate. Cover the pot and wait for the water to return to a boil. Cook the pasta for 6 to 8 minutes, or until it is slightly undercooked. Drain the linguini and set it aside.
- Cook the Aromatics and Shrimp:
- Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced shallots, minced garlic, and a pinch of red pepper flakes (if using). Sauté for approximately 3 to 4 minutes, or until the shallots turn translucent. Season the shrimp with kosher salt and freshly ground black pepper, then add them to the skillet. Cook for 2 to 3 minutes, turning as needed, until the shrimp are pink and opaque. Remove the shrimp from the skillet and keep them warm.
- Prepare the Sauce:
- Pour the dry white wine and freshly squeezed lemon juice into the skillet, bringing the mixture to a boil. Reduce the heat slightly and add the remaining butter and olive oil. Stir until the butter melts and blends with the other ingredients, forming a smooth sauce.
- Combine and Finish:
- Return the cooked shrimp to the skillet, along with the freshly chopped parsley and drained linguini. Toss the ingredients thoroughly to ensure the pasta is evenly coated with the sauce. Adjust seasoning with additional salt and pepper as needed. Drizzle a small amount of olive oil over the finished dish for added flavor and serve immediately.
