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Shrimp Scampi with Pasta

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1 (16 ounce) package linguine pasta                  

2 tablespoons butter

2 tablespoons extra-virgin olive oil                      

2 shallots, finely diced

2 cloves garlic, minced                                           

1 pinch red pepper flakes (optional)

1 pound shrimp, peeled and deveined                

1 pinch kosher salt and freshly ground pepper

1/2 cup dry white wine                                             

1 lemon, juiced

2 tablespoons butter                                                  

2 tablespoons extra-virgin olive oil

1/4 cup finely chopped fresh parsley leaves      

1 teaspoon extra-virgin olive oil, or to taste



Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.

Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.

Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.

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