15-Minute Shrimp Scampi
Quick and delicious shrimp scampi tossed in a garlic butter sauce, served over tender linguine.
Ingredients
- 8 oz 225g linguine
- 1 lb 450g large shrimp, peeled and deveined
- 4 tablespoons 60g unsalted butter
- 4 cloves garlic minced
- ¼ cup 60ml dry white wine
- 2 tablespoons 30ml fresh lemon juice
- ¼ teaspoon red pepper flakes
- Salt and black pepper to taste
- 2 tablespoons 30ml chopped fresh parsley
- Grated Parmesan cheese for serving
Instructions
- Boil linguine in a large pot of salted water until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Increase heat to medium-high. Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side.
- Pour in white wine and lemon juice, scraping up any browned bits from the bottom of the skillet.
- Season with red pepper flakes, salt, and black pepper to taste.
- Add cooked linguine to the skillet with the shrimp and toss until well coated in the sauce.
- Sprinkle chopped parsley over the shrimp scampi and toss to combine.
- Divide onto plates, sprinkle with grated Parmesan cheese, and serve immediately.
Notes
- Customize with your favorite pasta shape or adjust seasoning to taste.
- Use fresh shrimp for the best flavor and texture.
- Adjust the amount of garlic and red pepper flakes to suit your taste preferences.
- Serve with crusty bread or a side salad for a complete meal.