Shrimp Scampi Pasta

Scampi once named a Mediterranean prawn, but American-Italian kitchens made the word famous for shrimp sizzled in garlic butter, white wine, and lemon. Tossed with linguine, this quick dinner is bright, briny, and weeknight-ready.

Serves 4

Estimate for one serving

• 520 cal
• 28g protein
• 52g carbs
• 20g fat
• 3g fiber

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Ingredients

• 12 oz linguine pasta
• 1 lb large shrimp, peeled and deveined
• 6 tbsp unsalted butter
• 2 tbsp extra-virgin olive oil
• 6 cloves garlic cloves, thinly sliced
• 1/2 cup dry white wine
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/4 tsp crushed red pepper flakes
• 1/3 cup fresh parsley, chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper, freshly ground

Instructions

1. 1Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente, about 8–9 minutes. Reserve pasta water, then drain.
2. 2While pasta cooks, pat shrimp dry with paper towels and season with salt and black pepper.
3. 3In a large skillet, heat olive oil and butter over medium heat until butter melts.
4. 4Add sliced garlic and red pepper flakes; cook, stirring, for 1 minute until fragrant but not browned.
5. 5Add seasoned shrimp in a single layer. Cook 1–2 minutes per side until pink and just cooked through. Remove shrimp to a plate.
6. 6Pour white wine into the skillet, increase heat to medium-high, and simmer 2–3 minutes, scraping up any browned bits.
7. 7Add remaining butter, lemon juice, and lemon zest; stir until butter melts and sauce slightly thickens.
8. 8Return shrimp to the skillet along with drained pasta and reserved pasta water.
9. 9Toss everything together over low heat for 1–2 minutes until pasta is coated in sauce. Add more pasta water if needed for silky consistency.
10. 10Remove from heat, stir in chopped parsley, and season with remaining salt and pepper to taste.
11. 11Serve immediately in warm bowls with extra parsley and lemon wedges if desired.