Shrimp Scampi Over Linguine
Shrimp scampi over linguine is a delicious and simple dinner that comes together in less than thirty minutes. SO delicious and simple!
Ingredients
- 12 ounces linguine pasta (about 3/4 of a 1 pound box)
- 3 Tablespoons butter
- 2 Tablespoons olive oil
- 5 cloves garlic (minced, medium to large cloves - use more if the cloves are small)
- 1.25 pounds large shrimp, peeled and deveined (Fresh, wild-caught shrimp is best, but if you use frozen be sure it is fully thawed.)
- Salt and pepper to taste
- 2 Tablespoons cooking sherry*
- zest of half large lemon
- 1/4 teaspoon red pepper flakes
- juice of one large lemon
- 1/3 cup fresh Italian flat leaf parsley, chopped
- parmesan cheese (optional garnish)
- lemon slices (optional garnish)
Instructions
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Cook the pasta according to pasta package instructions. (Note: be sure and generously salt the pasta water!)
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While the pasta is cooking, add the olive oil, and melt the butter over low heat in a large, high sided skillet.
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Add the garlic, and cook for one minute, being careful not to burn.
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Add the shrimp, salt and pepper, and increase heat a little to medium low, and cook until the turn fully pink, about 5 minutes. (Note: This may vary based on the size of your shrimp)
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Add in the cooking sherry, lemon juice, lemon zest and red pepper flakes, stirring to combine; cook for about a minute, and turn off the heat.
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Toss the shrimp mixture with the (drained, cooked) pasta and fresh parsley.
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Optional: Garnish with parmesan cheese and lemon slices.
Recipe Video
Recipe Notes
*You can substitute some white wine or chicken stock for the cooking sherry if you like, or just make it without the wine (no subs), and it will still be really good.
Adapted from Barefoot Contessa.