Shrimp Scampi Linguine
This Shrimp Scampi Linguine is a zesty, garlicky delight! Succulent shrimp and tender linguine come together in a bright, flavorful sauce that’s perfect for any occasion.
Equipment
- Large Pot
- Large Skillet
- Colander
- Garlic press or knife
- Tongs or pasta fork
- Measuring cups and spoons
Ingredients
- 8 oz linguine pasta the perfect noodle to soak up the luscious sauce
- 1 lb large shrimp peeled and deveined
- 3 tbsp olive oil for sautéing and flavor foundation
- 4 cloves garlic minced
- 1/4 tsp red pepper flakes adds a hint of warmth and spice
- 1/2 cup chicken broth keeps the sauce light but flavorful
- 2 tbsp lemon juice brightens and balances the richness
- 1/4 cup fresh parsley chopped
- Salt and pepper to taste
Instructions
Step 1: Cook the Linguine
- Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, usually around 8-10 minutes. Drain the pasta in a colander and set aside, reserving about 1/4 cup of pasta water for later use.
Step 2: Sauté the Shrimp
- Heat olive oil in a large skillet over medium heat. Add the peeled and deveined shrimp in a single layer. Season lightly with salt and pepper. Cook for about 2 minutes per side or until the shrimp turn pink and opaque. Remove shrimp from the skillet and set aside.
Step 3: Build the Sauce
- In the same skillet, add the minced garlic and red pepper flakes. Sauté for about 30 seconds, just until fragrant—be careful not to burn the garlic. Pour in the chicken broth and lemon juice, scraping the bottom of the pan to lift any browned bits. Let the sauce simmer for 2-3 minutes to reduce slightly.
Step 4: Combine Pasta and Sauce
- Return the cooked shrimp to the skillet. Add the drained linguine and toss everything together gently. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it. Taste and adjust salt and pepper as needed.
Step 5: Garnish and Serve
- Turn off the heat and sprinkle the chopped fresh parsley over the pasta. Give it one last toss to distribute the herb evenly. Serve immediately, perhaps alongside a crisp green salad or crusty bread to soak up every luscious drop.
Notes
- Use reserved pasta water sparingly to adjust sauce consistency without diluting flavor.
- Watch shrimp carefully to avoid overcooking and rubbery texture.
- Fresh parsley adds best flavor; dried parsley can be added earlier in cooking to rehydrate.