Garlic Butter Shrimp Scampi Pasta
This Garlic Butter Shrimp Scampi Pasta is bursting with flavor and ready in under 30 minutes! Succulent shrimp meet a luscious garlic butter sauce tossed with linguine for a gourmet meal.
Equipment
- Large Pot
- Large skillet or sauté pan
- Colander
- Wooden Spoon or Silicone Spatula
- Garlic press (optional)
- Measuring spoons and cups
Ingredients
- 8 oz linguine pasta
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 lb large shrimp peeled and deveined
- 1 teaspoon red pepper flakes
- salt and pepper to taste
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley chopped
- grated parmesan cheese for serving
Instructions
- Bring a large pot of salted water to a boil. Add 8 oz linguine pasta and cook according to package instructions until al dente (usually about 9-11 minutes). Reserve ½ cup of pasta water, then drain the pasta and set aside.
- In a large skillet over medium heat, melt 2 tablespoons of unsalted butter with 2 tablespoons of olive oil. Add 4 cloves of minced garlic and cook for about 1-2 minutes, stirring frequently, until fragrant but not browned.
- Add 1 lb of peeled and deveined large shrimp to the skillet. Season with salt, pepper, and 1 teaspoon red pepper flakes. Cook for 2-3 minutes on each side until the shrimp turn pink and opaque. Be careful not to overcook, or they will become rubbery.
- Stir in 1 tablespoon lemon juice and 2 tablespoons chopped fresh parsley. If the sauce seems too thick or dry, add a splash of reserved pasta water to loosen it up.
- Add the drained linguine to the skillet with the shrimp and toss everything together gently but thoroughly. Let the pasta absorb the sauce for a minute or two over low heat.
- Plate the pasta and shrimp, then sprinkle with grated parmesan cheese. Garnish with extra parsley or lemon wedges if desired. Serve immediately for the best flavor and texture.
Notes
- Use fresh garlic for the best flavor; garlic powder is not recommended.
- Keep a close eye on the shrimp to avoid overcooking and maintain tenderness.
- Leftovers store well in the refrigerator for up to 2 days; reheat gently with a splash of olive oil or pasta water.