Ingredients:

  • 1 pound (450g) linguine pasta
  • ¼ cup (60ml) olive oil
  • 1 pound (450g) large shrimp, peeled and deveined
  • 6 cloves garlic, minced
  • ½ cup (115g) unsalted butter, cut into cubes
  • ¼ cup (60ml) dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • ¼ cup (60ml) chicken broth or pasta water
  • ¼ cup (15g) chopped fresh parsley
  • 2 tablespoons lemon juice, freshly squeezed
  • ½ teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • Grated Parmesan cheese, for serving

Instructions:

  1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant but do not brown!
  3. Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and opaque. Season with salt and pepper. Remove shrimp from skillet and set aside.
  4. Deglaze the pan with white wine (if using), scraping up any browned bits from the bottom. Reduce the wine slightly, about 1 minute. Add the butter, chicken broth (or pasta water), lemon juice, and red pepper flakes (if using). Simmer until the sauce thickens slightly and the butter is melted.
  5. Add the cooked linguine and shrimp to the skillet with the sauce. Toss to coat. Add a little pasta water if needed to achieve your desired sauce consistency. Stir in the chopped parsley. Serve immediately, topped with grated Parmesan cheese. This Shrimp scampi linguine recipe is ready to enjoy!