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- 12 oz linguine pasta - 1 lb large shrimp, peeled and deveined - 4 cloves garlic, minced - 1/4 cup unsalted butter - 1/4 cup olive oil - 1/2 teaspoon red pepper flakes (adjust to taste) - 1 lemon, zested and juiced - 1/4 cup fresh parsley, chopped - Salt and black pepper to taste - Grated Parmesan cheese for serving - Additional herbs or spices When I make shrimp scampi linguine, I always focus on quality. Fresh ingredients make a big difference. I love using large shrimp for a nice bite. They soak up flavor well and look great on the plate. The garlic adds a strong and tasty punch. I use four cloves, but you can adjust it. For the butter and olive oil, I go half and half. This mix gives a rich taste without being too heavy. The seasoning is key. Red pepper flakes add heat, but you can use less if you prefer mild. A fresh lemon brightens the dish. I always zest and juice it for the best flavor. Chopped parsley looks pretty and adds freshness. Salt and black pepper are must-haves to enhance the taste. You can also sprinkle grated Parmesan cheese on top. It adds creaminess and depth. If you like experimenting, try adding your favorite herbs or spices. Each twist can make a new flavor profile. {{ingredient_image_1}} - Start by boiling a large pot of salted water. - Add 12 oz of linguine pasta to the water. - Cook it for 8 to 10 minutes until it is al dente. - To check, taste a piece for a slight firmness. - Reserve 1 cup of pasta water, then drain the rest. - In a large skillet, melt 1/4 cup of unsalted butter and 1/4 cup of olive oil over medium heat. - Add 4 cloves of minced garlic and 1/2 teaspoon of red pepper flakes. - Sauté for 1 to 2 minutes until the garlic smells great. - Next, add 1 lb of large shrimp that you peeled and deveined. - Season with salt and black pepper to taste. - Cook for about 3 to 4 minutes, flipping halfway. - The shrimp will turn pink and opaque when done. - Once the shrimp are cooked, add the drained linguine to the skillet. - Toss it gently to mix with the shrimp and sauce. - Pour in half of the reserved pasta water, along with the zest and juice of 1 lemon. - Stir everything together for 1 to 2 minutes until it is heated through. - Finally, stir in 1/4 cup of chopped fresh parsley. - Adjust the seasoning if you need more salt or pepper. To boost flavor, use red pepper flakes. Start with 1/2 teaspoon. You can add more for heat. This spice adds depth and warmth. It gives the dish a nice kick. For perfect garlic sauté, use medium heat. Melt butter and olive oil together first. Add minced garlic and red pepper flakes. Stir for 1-2 minutes until fragrant. Be careful not to burn the garlic. Burnt garlic tastes bitter. To achieve al dente pasta, cook linguine in salted water. Bring water to a rapid boil. Follow package instructions for cooking time, usually 8-10 minutes. Test a strand before draining. It should be firm yet tender. For shrimp cooking, time is key. Once added to the skillet, cook for 3-4 minutes. Flip halfway through to ensure even cooking. The shrimp should turn pink and opaque. Overcooked shrimp can become rubbery. For plating, twirl the pasta onto a plate. Use a fork or tongs for a neat look. Arrange shrimp evenly on top. This adds visual appeal. Serving with grated Parmesan cheese enhances flavor. Sprinkle it over the pasta just before serving. It adds creaminess and a salty touch. Don't forget to garnish with fresh parsley for color! Pro Tips Use Fresh Ingredients: Fresh shrimp and herbs will elevate the flavor of your dish significantly compared to frozen or dried alternatives. Don’t Overcook the Shrimp: Shrimp cook quickly; look for them to turn pink and opaque, usually within 3-4 minutes to avoid a rubbery texture. Save Pasta Water: The starch in reserved pasta water helps bind the sauce to the linguine, creating a creamier and more cohesive dish. Adjust Spice Levels: If you prefer a milder dish, reduce the amount of red pepper flakes; you can always add more to individual servings if desired. {{image_2}} You can swap shrimp for other seafood like scallops or crab. This change adds new tastes and textures. Fish like salmon can also work well. If you prefer meat, try chicken. Just cook it until it’s no longer pink. You can also add vegetables like zucchini or bell peppers for a fresh twist. These swaps keep the meal exciting and fun. If you're gluten-free, use rice or quinoa pasta. These options taste great and cook well. You can also try whole wheat pasta for a healthier choice. Penne or fettuccine are good alternatives too. They mix well with the sauce and shrimp. Choose the pasta that suits your diet and taste. Experimenting with herbs can change the flavor a lot. Try fresh basil or thyme instead of parsley. These herbs add a unique taste. You can also play with spices. Add cayenne pepper for more heat or smoked paprika for depth. For citrus, use lime or orange juice. This adds a new layer of flavor that brightens the dish. To keep your shrimp scampi linguine fresh, store it in an airtight container. This helps prevent moisture loss and keeps flavors intact. Place it in the fridge if you plan to eat it within three days. For longer storage, freeze the dish in a freezer-safe container. Make sure to leave space at the top, as the pasta may expand. When reheating, avoid the microwave if possible. It can dry out the pasta. Instead, use a skillet over low heat. Add a splash of water or broth for moisture. Stir gently until heated through. You can also use the oven. Cover the dish with foil to keep it moist. In the fridge, shrimp scampi linguine lasts about three days. In the freezer, it can stay good for up to three months. Check for signs of spoilage, like off smells or a slimy texture. If you see these signs, it's best to discard it. For the best taste and quality, eat it sooner rather than later. Shrimp scampi is a classic Italian dish. It features shrimp cooked in garlic, butter, and olive oil. The dish has roots in Italian-American cuisine. It combines flavors of the sea with rich, savory sauce. Yes, you can prep shrimp scampi linguine ahead. Cook the pasta and shrimp, then cool them. Store in the fridge for up to two days. When ready to serve, reheat gently. Add a splash of pasta water to keep it moist. A crisp white wine pairs well with shrimp scampi linguine. Look for Sauvignon Blanc or Pinot Grigio. These wines bring out the flavors of the dish. A light red, like Pinot Noir, can also work if you prefer. This blog post detailed how to make a delicious Shrimp Scampi Linguine. It covered essential ingredients, step-by-step cooking instructions, and tips for enhancing flavor. You can also explore variations and learn about storing leftovers. In the end, cooking this dish can be simple and rewarding. With practice, you will master it. Enjoy experimenting with flavors and sharing this meal with friends and family. Happy cooking!

Shrimp Scampi Linguine

A delicious pasta dish featuring shrimp sautéed in garlic, butter, and olive oil, served with linguine.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 12 oz linguine pasta
  • 1 lb large shrimp, peeled and deveined
  • 4 cloves garlic, minced
  • 1/4 cup unsalted butter
  • 1/4 cup olive oil
  • 1/2 teaspoon red pepper flakes
  • 1 lemon zested and juiced
  • 1/4 cup fresh parsley, chopped
  • to taste salt and black pepper
  • for serving grated Parmesan cheese (optional)

Instructions
 

  • Begin by bringing a large pot of salted water to a boil. Add the linguine and cook according to package instructions, typically about 8-10 minutes, until al dente. Reserve 1 cup of pasta water, then drain and set aside.
  • In a large skillet over medium heat, melt the butter and olive oil together. Add the minced garlic and red pepper flakes, sautéing for about 1-2 minutes until fragrant.
  • Incorporate the shrimp into the skillet, seasoning with salt and black pepper. Cook for about 3-4 minutes, flipping halfway through, until the shrimp are pink and opaque.
  • Once the shrimp are cooked, add the drained linguine to the skillet, tossing gently to combine. Pour in the reserved pasta water (start with half and add more if needed) along with the lemon zest and lemon juice, stirring everything together for 1-2 minutes until heated through and the sauce has coated the pasta.
  • Remove from heat and stir in the chopped parsley. Taste and adjust seasoning if needed.
  • Plate the pasta by twirling it onto a plate or serving dish. If desired, sprinkle grated Parmesan cheese over the top for added flavor.

Notes

Adjust the red pepper flakes to your spice preference.
Keyword linguine, pasta, seafood, shrimp