Easy Shrimp Scampi with Pasta

Ingredients

• 1 pound Large Shrimp, peeled and deveined (medium‑size, thawed if frozen)
• 12 ounces Linguine Pasta (dry weight; cook al dente)
• 4 tablespoons Unsalted Butter (divided; cold butter for finishing)
• 3 tablespoons Olive Oil (extra‑virgin preferred)
• 1 small Shallot (finely minced)
• 3 pieces Garlic Cloves (minced)
• 1 whole Fresh Lemon (juice only (about 2 tbsp); zest optional)
• 2 tablespoons Fresh Parsley (chopped)
• 1/4 cup Dry White Wine (use a dry variety like Sauvignon Blanc; can substitute broth)
• 1/4 teaspoon Crushed Red Pepper Flakes (optional for heat)
• to taste Salt (for pasta water and seasoning)
• to taste Black Pepper (freshly ground)

Instructions

1. Prep All Ingredients

   Finely mince the shallot and garlic, zest (if using) and juice the lemon, chop the parsley, and measure out butter, olive oil, wine, and red‑pepper flakes. Season the shrimp with salt and pepper.

   Time: PT3M

2. Cook Pasta

   Bring a large pot of water to a boil, add a generous pinch of salt, and cook the linguine according to package directions until al dente. Reserve 1 cup of pasta water, then drain.

   Time: PT10M

   Temperature: boiling

3. Sauté Aromatics

   In a large skillet over medium‑high heat, melt 2 Tbsp butter with 2 Tbsp olive oil. Add the minced shallot and garlic (and red‑pepper flakes if using) and sauté 2‑3 minutes until the shallot becomes translucent and fragrant.

   Time: PT3M

   Temperature: medium‑high

4. Cook Shrimp

   Add the seasoned shrimp to the skillet in a single layer. Cook 2 minutes per side until the shrimp turn opaque pink. Remove shrimp and set aside, leaving the pan drippings.

   Time: PT4M

   Temperature: medium‑high

5. Deglaze with Lemon and Wine

   Add the fresh lemon juice and white wine to the skillet, scraping up any browned bits from the bottom. Bring to a gentle simmer and reduce by about half, ~2‑3 minutes.

   Time: PT3M

   Temperature: medium

6. Finish Sauce

   Stir in the remaining 2 Tbsp butter and 1 Tbsp olive oil until melted and the sauce becomes glossy. If the sauce looks thin, add a splash of reserved pasta water until desired consistency.

   Time: PT2M

   Temperature: medium

7. Combine Pasta and Shrimp

   Add the drained linguine and the cooked shrimp back into the skillet. Toss everything together, adding more pasta water if needed, until the pasta is well coated and the shrimp are reheated through.

   Time: PT2M

   Temperature: medium

8. Season and Serve

   Taste and adjust seasoning with salt and pepper. Sprinkle the chopped parsley over the top and serve immediately, optionally with a drizzle of extra butter and crusty bread for soaking up sauce.

   Time: PT1M

Nutrition Facts

Calories

410

Protein

28g

Carbohydrates

45g

Fat

12g

Fiber

2g