Shrimp Scampi Pasta
Shrimp cooked in a buttery garlic wine sauce and served over linguine to soak all that garlicky goodness.
Servings: 4 Servings
Calories: 522kcal
Equipment
Ingredients
- 4 tablespoons salted butter
- 2 tablespoon light olive oil
- 4 large cloves garlic finely minced
- 1 small shallot finely minced
- 1/2 to 1 cup dry white wine
- 1/4 teaspoon crushed red pepper flakes more can be added for a spicier sauce
- 8 ounces dried pasta like linguine
- 16 ounces medium-large to large shrimp peeled and deveined
- 1/2 large lemon
- 1/4 cup fresh parsley finely minced
Instructions
- Peel and devein shrimp if not already done.
- If using pasta, fill a large pot with water and set over high heat.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add garlic and shallots and heat just until fragrant.
- Add wine and red pepper flakes and reduce heat to medium-low and simmer until the wine has been reduced by about half.
- Once the water is boiling, add the pasta to the water and cook according to package directions.
- About 6 minutes before the pasta is done cooking, increase the heat on the scampi sauce to medium-high. The goal is to have the shrimp and pasta ready at about the same time so that both can be served hot.
- Add the shrimp to the scampi sauce and cook, stirring occasionally just until the shrimp have been cooked through, about 5 to 7 minutes. Add the juice from the lemon half to the mixture, stir and remove from the heat.
- Drain the pasta, and add to serving bowls and top with shrimp and sauce. Top each plate with freshly minced parsley. Serve immediately.
Notes
Pasta can be left out of the recipe for a shrimp scampi without pasta.
Wine can be substituted with diluted chicken broth and the juice from an additional lemon half.
Nutrition
Serving: 1/4 Recipe | Calories: 522kcal | Carbohydrates: 46.8g | Protein: 32.2g | Fat: 21g | Saturated Fat: 8.3g | Cholesterol: 240mg | Sodium: 344mg | Fiber: 2.5g | Sugar: 2.6g
