Description
A quick and flavorful shrimp scampi pasta that’s perfect for any occasion, featuring garlic, lemon, and a splash of wine.
Ingredients
- 8 oz linguine or spaghetti
- 1 lb shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup white wine (or chicken broth)
- 1 lemon, juiced
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Grated Parmesan cheese (for serving)
Instructions
- Cook the linguine or spaghetti according to package instructions; drain and set aside.
- In a large skillet, melt the butter and olive oil over medium heat.
- Add the minced garlic and red pepper flakes, cooking until fragrant, about 1 minute.
- Add the shrimp to the skillet, cooking until they turn pink, about 2-3 minutes per side.
- Pour in the white wine (or chicken broth) and lemon juice, scraping up any bits stuck to the pan; let it simmer for a couple of minutes.
- Add the cooked pasta to the skillet, tossing to combine.
- Stir in the fresh parsley and season with salt and pepper.
- Serve immediately with grated Parmesan cheese on top.
Notes
Cool leftovers quickly and refrigerate in airtight containers for up to 2 days. For best quality, store pasta and shrimp with sauce separately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian