Shrimp Scampi

Prep: 15 mins

Cook: 10 mins

Servings: 4

Category: Dinner

Ingredients

  • 1 lb large shrimp, peeled and deveined
  • 8 oz linguine or spaghetti
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 1/2 cup dry white wine (or chicken broth)
  • 1 lemon, juiced (about 2 tablespoons)
  • Salt, to taste
  • Black pepper, to taste
  • 1/4 cup fresh parsley, chopped
  • Optional: grated Parmesan cheese for serving

Nutrition (per serving, without Parmesan)

Calories: 450
Total Fat: 20g
Cholesterol: 200mg
Carbohydrates: 45g
Sugars: 2g
Protein: 25g

Instructions

  1. Bring a large pot of salted water to a boil. Cook the linguine or spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
  2. While the pasta cooks, pat the shrimp dry with paper towels and season with salt and black pepper.
  3. In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat. Add the shrimp and cook for 1-2 minutes per side, until pink and opaque. Remove the shrimp to a plate and set aside.
  4. In the same skillet, add the remaining 2 tablespoons of butter. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant. Pour in the white wine (or chicken broth) and lemon juice, scraping up any browned bits from the pan. Simmer for 2-3 minutes until slightly reduced.
  5. Return the shrimp to the skillet along with the cooked pasta. Toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce. Season with additional salt and pepper to taste.
  6. Remove from heat and stir in the chopped parsley. Serve immediately, topped with grated Parmesan if desired. Enjoy your shrimp scampi!