Ah, shrimp scampi linguine—just the name alone makes my taste buds do a little happy dance. Imagine this: you’re swirling your fork around a nest of tender linguine, each strand glistening with a garlicky, buttery sauce that’s both indulgent and surprisingly light. My cousin once made this dish for a family gathering, and let me tell you, even the pickiest eater at the table was reaching for seconds.
Steps
- Boil a large pot of water, adding a bit of oil and salt. Cook the linguine according to the package instructions.
- While the pasta cooks, season the shrimp with salt and pepper. Melt butter and olive oil in a large skillet over medium-low heat, then add garlic and sauté for about 1 minute without letting it brown.
- Add the shrimp to the skillet and cook for approximately 4-5 minutes, stirring frequently until they turn pink. Remove the pan from the heat.
- Stir in parsley, lemon zest, lemon juice, lemon slices, and crushed red pepper flakes. Mix everything well, and adjust the salt and pepper to taste.
- Once the pasta is done, drain it and add the noodles to the skillet with the shrimp. Sprinkle parmesan cheese on top and gently toss everything to combine.
- Serve the shrimp linguine immediately, optionally with crusty bread or breadsticks on the side.
Ingredients
- 1 pound linguine noodles (white or wheat)
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
- 5 cloves garlic, minced
- 1 pound large shrimp (about 20 shrimp), peeled and deveined
- Salt and freshly ground black pepper, to taste
- 1/2 cup fresh parsley, chopped
- Zest from 1/2 of a large lemon
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/2 lemon, thinly sliced into half-rounds
- Crushed red pepper flakes, to taste
- 1/2 cup freshly grated parmesan cheese
Nutritional Values
Calories: 2432kcal | Carbohydrates: 288g | Protein: 112g | Fat: 92g | Saturated Fat: 36g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 36g | Trans Fat: 1.6g | Cholesterol: 588mg | Sodium: 2796mg | Potassium: 1548mg | Fiber: 12g | Sugar: 12g | Vitamin A: 4144IU | Vitamin C: 60mg | Calcium: 696mg | Iron: 8mg
FAQ
- How should I select shrimp for this recipe?
- If you have access to fresh shrimp, it’s ideal to use them. Otherwise, you can purchase shrimp in various forms such as large, medium, small, with shells or without, fresh or frozen. For the best results in this recipe, opt for extra-large, tail-on, uncooked shrimp. If using frozen shrimp, thaw them before cooking.
- What is the recommended method for thawing shrimp?
- Thaw shrimp by leaving them in the refrigerator overnight. Alternatively, you can place them in a bowl, cover with cold water, and let sit for about an hour. Once thawed, drain the water and pat the shrimp dry with paper towels.
- Can I make any variations to the Shrimp Linguine recipe?
- Yes, you can add ¼ cup of white wine during cooking for extra flavor, or include vegetables like asparagus and cherry tomatoes. For a healthier option, substitute the linguine with zucchini noodles.
- What should I serve with Shrimp Linguine?
- Shrimp Linguine pairs well with crusty bread or homemade breadsticks, which complement the lemon butter sauce beautifully.
- Is this recipe kid-friendly?
- Absolutely! Many kids enjoy this dish. You can cut the shrimp into smaller pieces and serve them with their preferred type of noodles for an appealing meal for children.
Tips
- Select Quality Shrimp: Opt for high-quality shrimp for the best taste. If possible, buy extra large, tail-on, un-cooked shrimp and remove the shells after thawing for optimal flavor in your dish.
- Thawing Shrimp: For the best results, thaw shrimp in the refrigerator overnight. If you’re short on time, place them in a bowl and cover with cold water for about an hour, then drain and pat dry with paper towels.
- Enhance Flavor with White Wine: Consider adding ¼ cup of white wine during the cooking process to enhance the dish’s flavor profile. Allow the wine to cook down slightly to integrate its taste.
- Add Vegetables for Variety: To incorporate more variety and nutrition, add vegetables such as asparagus or cherry tomatoes into the dish. For a healthier alternative, replace the linguine with zucchini noodles.
Equipment
- Extra-large skillet – If you don’t already have a large enough skillet to accommodate the pasta and shrimp mixture.
- Garlic press – For mincing garlic quickly and efficiently.
- Zester or Microplane – For zesting lemons.
- Pasta pot with strainer lid – For boiling and easily draining the linguine.
