This shrimp scampi recipe is an Italian American classic with garlicky linguine and plump shellfish.
Ingredients
- 1 pound linguine
- 10 garlic cloves, thinly sliced
- 1 teaspoon crushed red pepper flakes
- 1/2 cup butter
- 1/3 cup olive oil
- 2 pounds uncooked shrimp (16-20 per pound), peeled and deveined
- 1 cup white wine
- 1/4 cup lemon juice
- 3 teaspoons grated lemon zest
- 1 teaspoon salt
- 1 teaspoon coarsely ground pepper
- 1/2 cup grated parmesan cheese
- 2 tablespoons chopped fresh parsley
Instruction
- Cook pasta according to package directions for al dente; drain.
- In a large saucepan, cook garlic and red pepper flakes in butter and oil until golden, about 1-2 minutes. Add shrimp; cook until shrimp turn pink, 2-3 minutes. Remove from pan. Add wine, lemon juice, zest, salt and pepper.
- Reduce heat; simmer, uncovered, until reduced and slightly thickened, 5-7 minutes. Add pasta, shrimp, parmesan and parsley, toss to coat; heat through.
