Prep time: 20 mins | Cook time: 20 mins | Total time: 40 mins | Yield: 6 servings
You can never go wrong with this simple, well-rounded seafood and pasta dish. Super easy to make with just pantry staples and ready in under an hour. If you love mushrooms, feel free to saute them with shallots and garlic. And do not forget to reserve a cup of the pasta water and add this to the sauce to add starch and give the sauce a smooth texture. You can even adjust the spice by adding more red pepper flakes. This Shrimp Scampi with Pasta is extremely tasty, this will quickly become your family’s new favourite weeknight meal!
Ingredients
1 (16-oz.) package linguine pasta
2 tbsp butter
2 tbsp extra-virgin olive oil
2 shallots, finely diced
2 cloves garlic, minced
1 pinch red pepper flakes (optional)
1 pound shrimp, peeled and deveined
1 pinch kosher salt and freshly ground pepper
½ c. dry white wine
1 lemon, juiced
2 tbsp butter
2 tbsp extra-virgin olive oil
¼ c. finely chopped fresh parsley leaves
1 tsp extra-virgin olive oil, or to taste
How to make Shrimp Scampi with Pasta
Step 1: Cook the linguine in a large pot of boiling salted water for about 6 to 8 minutes until almost tender. Drain when done.
Step 2: In a large skillet, melt 2 tbsp butter with 2 tbsp olive oil over medium heat. Add the shallots, garlic, and red pepper flakes to the hot oil with melted butter. Stir and cook for about 3 to 4 minutes until the shallots are translucent. With kosher salt and black pepper, season the shrimp. Add the shrimps to the skillet and cook for about 2 to 3 minutes while stirring often until no longer pink. Take the shrimp from the oven once done and keep warm.
Step 3: Into the same skillet, pour in the wine and lemon juice. Bring the mixture to a boil, scraping any browned bits off the bottom of the skillet using a wooden spoon. Add in 2 tbsp butter and melt, then stir in 2 tbsp olive oil. Bring this to a simmer before adding in the linguine, shrimp, and parsley. Toss to coat and season with more salt and black pepper. To serve, drizzle with a tsp of olive oil.
Nutrition Information:
Per Serving: 511 Calories | Protein 21.9g | Carbohydrates 57.5g | Fat 19.4g | Cholesterol 135.4mg | Sodium 260mg.
Ingredients
- 1 (16-oz.) package linguine pasta
- 2 tbsp butter
- 2 tbsp extra-virgin olive oil
- 2 shallots, finely diced
- 2 cloves garlic, minced
- 1 pinch red pepper flakes (optional)
- 1 pound shrimp, peeled and deveined
- 1 pinch kosher salt and freshly ground pepper
- ½ c. dry white wine
- 1 lemon, juiced
- 2 tbsp butter
- 2 tbsp extra-virgin olive oil
- ¼ c. finely chopped fresh parsley leaves
- 1 tsp extra-virgin olive oil, or to taste
Instructions
Step 1: Cook the linguine in a large pot of boiling salted water for about 6 to 8 minutes until almost tender. Drain when done.
Step 2: In a large skillet, melt 2 tbsp butter with 2 tbsp olive oil over medium heat. Add the shallots, garlic, and red pepper flakes to the hot oil with melted butter. Stir and cook for about 3 to 4 minutes until the shallots are translucent. With kosher salt and black pepper, season the shrimp. Add the shrimps to the skillet and cook for about 2 to 3 minutes while stirring often until no longer pink. Take the shrimp from the oven once done and keep warm.
Step 3: Into the same skillet, pour in the wine and lemon juice. Bring the mixture to a boil, scraping any browned bits off the bottom of the skillet using a wooden spoon. Add in 2 tbsp butter and melt, then stir in 2 tbsp olive oil. Bring this to a simmer before adding in the linguine, shrimp, and parsley. Toss to coat and season with more salt and black pepper. To serve, drizzle with a tsp of olive oil.
