Dinner · Fish
Shrimp Scampi with Linguine
Shrimp in a lemon, garlic and butter sauce tossed with pasta in about 25 minutes.
⏱ 25 min (10 min prep, 15 min cooking)
🍽 Serves 4 · about 1 1/2 cups
quickleftovers
ContainsMilk, Crustacean shellfish, Wheat. Check the labels on what you buy; brands differ.
Ingredients
Pasta
- 12 oz Spaghetti, or linguine
Shrimp
- 2 tbsp Olive oil
- 1 lb Shrimp, raw, peeled, large, deveined
- ½ tsp Table salt
- ¼ tsp Ground black pepper
- 5 clove Garlic, thinly sliced
- ¼ tsp Crushed red pepper flakes
- ½ cup Chicken broth
- 3 tbsp Lemon juice (bottled)
- 3 tbsp Butter, salted
- ¼ cup Fresh parsley, chopped
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large pot, large skillet, tongs.
- Cook the pasta in salted boiling water by the package directions. Save 1/2 cup of the pasta water, then drain.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper and cook 1 to 2 minutes per side, until pink and opaque all the way through. Move them to a plate.
- Lower the heat to medium. Add the garlic and pepper flakes and cook 1 minute, until fragrant but not brown.
- Add the broth and lemon juice and simmer 2 minutes. Stir in the butter until melted.
- Add the pasta, shrimp and parsley and toss, adding pasta water a little at a time until glossy. Serve right away.
Make aheadPeel and devein the shrimp and slice the garlic up to 1 day ahead.
↺ LeftoversReheat gently with a splash of water to 165°F; the shrimp may firm up a little.
🧒 With kidsLeave out the pepper flakes and cut the shrimp in pieces for younger children.
Dairy-free swapUse 2 more tablespoons olive oil in place of the butter.
Gluten-free swapUse gluten-free pasta and check the broth label.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.