Creamy Shrimp Scampi!

Ingredients

• 12 oz Linguine (dry, broken in half if long)
• 1 lb Large Shrimp (peeled and deveined, tails on or off per preference)
• 2 Tbsp Olive Oil (extra‑virgin preferred)
• 1 tsp Dried Oregano
• 1/2 tsp Black Pepper (freshly ground)
• 1/4 tsp Cayenne Pepper (adjust to heat preference)
• 2 Tbsp Unsalted Butter (cut into cubes)
• 4 cloves Garlic (minced)
• 1/2 cup Dry White Wine (choose a dry Sauvignon Blanc or Pinot Grigio)
• 1 cup Heavy Cream (full‑fat for richness)
• 1/4 tsp Red Pepper Flakes
• 2 Tbsp Fresh Parsley (chopped, plus extra for garnish)
• 1/2 cup Parmesan Cheese (freshly grated)
• 1 Tbsp Lemon Juice (freshly squeezed)
• to taste Salt (for pasta water and final seasoning)

Instructions

1. Boil Pasta Water

   Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil.

   Time: PT5M

   Temperature: high boil

2. Cook Linguine

   Add the linguine to the boiling water and cook until al dente, about 9‑10 minutes. Reserve 1/2 cup of the starchy pasta water, then drain the pasta.

   Time: PT10M

   Temperature: high boil

3. Season Shrimp

   While the pasta cooks, place the shrimp in a bowl. Drizzle with olive oil, then sprinkle dried oregano, black pepper, and cayenne pepper. Toss to coat evenly.

   Time: PT3M

4. Sear Shrimp

   Heat the skillet over medium‑high heat. Add the seasoned shrimp in a single layer and cook 2‑3 minutes, turning once, until pink and just cooked through. Transfer shrimp to a plate and set aside.

   Time: PT3M

   Temperature: medium‑high

5. Make Garlic‑Butter Base

   In the same skillet, add the butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to brown.

   Time: PT1M

   Temperature: medium

6. Deglaze with White Wine

   Pour in the white wine, scraping up any browned bits from the pan. Let it reduce by half, about 2 minutes.

   Time: PT2M

   Temperature: medium

7. Add Cream and Seasonings

   Stir in the heavy cream, red pepper flakes, and chopped parsley. Simmer gently for 2 minutes until the sauce thickens slightly.

   Time: PT2M

   Temperature: medium‑low

8. Emulsify with Pasta Water & Parmesan

   Add the reserved pasta water and freshly grated Parmesan cheese to the sauce. Stir continuously until the cheese melts and the sauce becomes glossy.

   Time: PT2M

   Temperature: medium‑low

9. Finish the Dish

   Add the cooked linguine and the seared shrimp back into the skillet. Toss everything together, then finish with a splash of lemon juice. Taste and adjust salt if needed.

   Time: PT2M

   Temperature: medium

10. Plate and Garnish

    Serve the creamy shrimp scampi on warmed plates. Garnish with extra chopped parsley and a sprinkle of Parmesan.

    Time: PT1M

Nutrition Facts

Calories

560

Protein

30g

Carbohydrates

55g

Fat

20g

Fiber

2g