Ingredients:
8 oz linguine
1 lb large shrimp, peeled and deveined
2 tbsp unsalted butter
2 tbsp olive oil
4 cloves garlic, minced
1/4 tsp crushed red pepper flakes (optional)
1/2 cup dry white wine (or chicken broth)
1 lemon, juiced
1/4 cup fresh parsley, chopped
Salt and pepper to taste
Grated Parmesan cheese (for serving)
Directions:
Cook the Linguine: Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain and set aside.
Sauté the Shrimp: In a large skillet, melt the butter with olive oil over medium heat. Add the minced garlic and crushed red pepper flakes (if using). Sauté for about 1 minute until fragrant.
Cook the Shrimp: Add the shrimp to the skillet, seasoning with salt and pepper. Cook for 2-3 minutes on each side until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
Make the Sauce: Pour the white wine (or chicken broth) into the skillet, scraping up any browned bits from the bottom. Add the lemon juice and simmer for 2 minutes until slightly reduced.
Combine: Return the cooked shrimp to the skillet, add the drained linguine, and toss to coat in the sauce. Stir in the chopped parsley.
Serve: Serve the shrimp scampi linguine hot, garnished with grated Parmesan cheese and extra parsley if desired.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: Approximately 450 per serving | Servings: 4 servings
