Description
Spicy Shrimp Scampi with Linguine: Get ready for a delicious, easy-to-make dish! Zesty garlic shrimp and pasta with a perfect kick.
Ingredients
Scale
- Main Players:
- 1 lb linguine
- 1.5 lbs large shrimp, raw, peeled, deveined, tails on or off
- 4 tbsp unsalted butter
- Flavor Powerhouses:
- 6–8 cloves garlic, minced (or more, I won’t judge!)
- 1/2 – 1 tsp red pepper flakes (adjust to your spice preference)
- 1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc), or chicken broth
- 1 large lemon, juiced and zested
- Pantry Staples:
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- Finishing Touches:
- 1/4 cup fresh parsley, chopped
Instructions
- Prep the Pasta & Shrimp:: First things first, get that linguine cooking! Bring a large pot of salted water to a rolling boil. Seriously, salt the water like the ocean – it seasons the pasta from the inside out, and I always forget to do it enough the first time. While the pasta’s doing its thing, pat your shrimp dry. This is a crucial step I learned the hard way; wet shrimp steam instead of sear, and we want a nice little char! It’s all about that texture for a stellar Spicy Shrimp Scampi with Linguine.
- Sauté the Aromatics:: In a large skillet, melt a tablespoon of butter with a drizzle of olive oil over medium heat. Once it’s shimmering, toss in that glorious minced garlic and the red pepper flakes. Oh, the smell! This is where the magic really starts for our scampi. Sauté for just a minute, until fragrant – don’t let the garlic burn, hon, or it’ll turn bitter and ruin everything. I’ve done that, and it’s such a bummer.
- Sear the Shrimp:: Now, crank up the heat slightly and add your dried shrimp to the skillet. Cook for 1-2 minutes per side, until they’re pink and opaque. Don’t overcrowd the pan, or they won’t get that lovely sear. You might need to do this in batches. This is a quick step, so keep your eyes on them! They go from perfectly cooked to rubbery in a flash, trust me on this one. This is vital for tender shrimp scampi.
- Deglaze & Simmer:: Once the shrimp are cooked, remove them from the pan and set aside. Pour in your white wine (or broth). Scrape up all those delicious browned bits from the bottom of the pan – that’s flavor gold! Let it simmer for a couple of minutes to reduce slightly and burn off the alcohol. The kitchen starts to smell amazing right about now, a truly wonderful foundation for our scampi.
- Build the Sauce:: Reduce the heat to low. Add the remaining butter, lemon juice, and lemon zest to the pan. Stir until the butter is melted and everything is beautifully combined. Taste it! This is your moment to adjust the seasoning. Does it need more salt? A little more lemon zing? Don’t be shy; make it yours. I often add an extra pinch of red pepper flakes here if I’m feeling bold!
- Combine & Serve:: By now, your linguine should be al dente. Drain it, reserving about half a cup of the pasta water. Add the cooked linguine and the shrimp back into the skillet with the sauce. Toss everything together, adding a splash or two of that reserved pasta water if the sauce seems too thick – it helps emulsify everything. Garnish generously with fresh parsley. The final result should be glossy, fragrant, and just begging to be devoured. That’s your Spicy Shrimp Scampi with Linguine, ready to shine!