Garlic Butter Shrimp Scampi
Plump shrimp swimming in a bright garlic-butter and white wine sauce, finished with lemon and parsley over linguine.
Contains common allergens
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Instructions
- 1
Bring a large pot of salted water to a boil and cook the linguine until al dente, about 9 minutes. Reserve 1/2 cup pasta water, then drain.
- 2
Pat the shrimp dry and season with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
- 3
Add the shrimp in a single layer and sear 1 to 2 minutes per side until just pink and opaque; transfer to a plate. Do not overcook or they will turn rubbery.
- 4
Lower the heat to medium, add the remaining 1 tablespoon oil and 2 tablespoons butter, then the garlic and red pepper flakes. Cook 30 to 60 seconds until fragrant but not browned.
- 5
Pour in the white wine and simmer 2 to 3 minutes until reduced by half. Stir in the lemon juice and remaining 2 tablespoons butter until the sauce is glossy.
- 6
Return the shrimp to the pan, add the drained pasta and a splash of reserved pasta water, and toss to coat. Fold in the parsley and serve immediately.
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