Shrimp Scampi Pasta Dish
This shrimp scampi pasta dish delivers a delightful combination of juicy shrimp, tender linguine, and a garlic-butter sauce with a hint of lemon and white wine. An easy weeknight meal everyone will love!
Ingredients
- 1 (16 ounce) package linguine pasta
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 2 shallots, finely diced
- 2 cloves garlic, minced
- 1 pinch red pepper flakes (optional)
- 1 pound shrimp, peeled and deveined
- 1 pinch kosher salt and freshly ground black pepper
- ½ cup dry white wine
- 1 lemon juiced
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- ¼ cup finely chopped fresh parsley leaves
- 1 teaspoon extra-virgin olive oil, or to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the linguine until just shy of tender (about 6-8 minutes). Drain and set aside.
- In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium heat. Add finely diced shallots, minced garlic, and a pinch of red pepper flakes if you like a touch of heat. Cook until the shallots are translucent, about 3-4 minutes.
- Season the shrimp with a pinch of kosher salt and freshly ground black pepper. Add them to the skillet and cook for 2-3 minutes, or until they turn a beautiful pink and are just cooked through. Remove the shrimp from the skillet and set aside.
- Pour in the white wine and lemon juice, scraping up any browned bits from the skillet with a wooden spoon. Bring the mixture to a gentle boil.
- Add 2 more tablespoons of butter and 2 tablespoons of olive oil to the skillet, stirring until the sauce comes together. Reduce the heat to a simmer.
- Toss the drained linguine, cooked shrimp, and chopped parsley into the skillet. Mix until the pasta is coated in the sauce and everything is well combined. Taste and adjust seasoning with more salt and pepper if needed.
- Drizzle with a teaspoon of olive oil before serving for a touch of extra shine and flavor.