shrimp scampi and linguine

Prep time: 15 minutes
Cook time: 20 minutes
4 servings

Ingredients

• 1 pound linguine pasta
• 1 pound large shrimp, peeled and deveined
• 6 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/2 cup dry white wine (like Pinot Grigio) or chicken broth
• 1/4 cup lemon juice
• 1 teaspoon Italian seasoning
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 2 tablespoons chopped fresh parsley, for garnish
• Salt and pepper to taste
• Olive oil

Equipment

• Large pot
• Large skillet or sauté pan
• Colander
• Tongs

Directions

1. Cook the linguine according to the package directions. Drain and toss with a little olive oil to prevent sticking.

Make the scampi sauce

1. In a large skillet or sauté pan, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant. Don’t let it burn.
2. Pour in the white wine (or chicken broth) and lemon juice. Bring to a simmer and let it reduce by about half, which should take around 5 minutes.
3. Stir in the Italian seasoning, salt, and pepper.
4. Add the shrimp to the pan and cook for 2-3 minutes per side, or until pink and opaque. Don’t overcook them, or they’ll be rubbery.
5. Stir in the Parmesan cheese and parsley.

Combine and serve

1. Add the cooked linguine to the skillet with the shrimp and sauce. Toss to coat the pasta.
2. Serve immediately and garnish with extra Parmesan cheese.