Description
Indulge in a deliciously quick shrimp scampi dish featuring succulent shrimp, garlic, and lemon-infused linguine—all ready in just 30 minutes!
Ingredients
Scale
- 8 oz linguine pasta
- 1 tbsp salt (for boiling water)
- 1 lb large shrimp, peeled and deveined
- 3 tbsp unsalted butter
- 4 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp red pepper flakes (adjust to taste)
- Juice of 1 lemon (about 2 tbsp)
- Fresh parsley, chopped (for garnish)
Instructions
- 1. Bring a large pot of salted water to a boil.
- 2. Add the linguine and cook according to package instructions until al dente. Reserve half a cup of pasta water before draining.
- 3. In a large skillet over medium heat, melt butter with olive oil.
- 4. Add minced garlic and sauté until fragrant, about one minute—avoid browning.
- 5. Toss in the shrimp and red pepper flakes; cook until shrimp turn pink and opaque, about 2-3 minutes per side. Remove shrimp from skillet and set aside.
- 6. In the same skillet, add reserved pasta water and lemon juice; bring to a simmer while scraping up any bits from the bottom.
- 7. Return cooked shrimp to the skillet and mix with drained linguine until well combined.
- 8. Sprinkle with fresh parsley before serving.
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 450
- Sugar: 2g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 220mg
Keywords: Substitute linguine with spaghetti or zucchini noodles for variation. Add seasonal vegetables like cherry tomatoes or spinach for extra flavor and nutrition. Store leftovers in an airtight container in the fridge for up to two days.