Talk about a delicious and fast cooking pasta dish, my Shrimp Scampi Over Linguine is quick and easy to make. Now there is a little bit of prep time in preparing the shrimp, but it’s super easy. You can prep the shrimp in advance and keep them on ice, in the frig, until your ready to make the dish.
When you go to buy your shrimp, you’ll see numbers like 16 to 20 count. This just means there are about 16 to 20 in a pound. As you can see they’re a nice large shrimp for this dish.
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Yields: 4 servings
Equipment: 1 (12-inch) sauté pan, colander, 1 (6-quart) saucepot, Microplane, paring knife
2 pounds of large shrimp (about 32 shrimp) peeled and deveined
1 1/2 boxes of linguine
2 heaping tablespoons of Kosher salt plus 2 teaspoons
1/2 teaspoon of freshly ground black pepper
6 tablespoons of butter, unsalted and room temperature
2 tablespoons of olive oil
1 shallot, sliced into very thin half moons
3 tablespoons (8 cloves) of garlic, finely minced
1 Fresno chili, seeded and finely minced
1/2 cup of Italian flat-leaf parsley, roughly chopped
2 lemons, 1 zested, 1 thinly sliced into rounds
1/2 cup of freshly-squeezed lemon juice (3 to 4 juicy lemons)
Start by prepping the shrimp for the recipe. Once shrimp are prepped, place a large pot on the stove filled with water. When the water is at a fast boil, add 2 heaping tablespoons of Kosher salt. Add the linguine and cook for 8 to 10 minutes until al dente.
In a large sauté pan melt the butter and olive oil over medium-low heat. Add the minced garlic, minced Fresno chili, and thinly sliced shallot, cook for 2 to 3 minutes.
Note: You want to be careful not to burn the garlic.
Add the shrimp, 2 teaspoons of Kosher salt and 1/2 teaspoon of fresh ground black pepper. Swishing the pan around frequently, using a wooden spoon to move the shrimp around, cook until shrimp turn pink, about 5 minutes.
Note: A good rule to follow is the shrimp are done when they are in the shape of the letter “C”. If they’re curled up forming the shape of an “O” they are overcooked.
Note: The pasta will absorb most of the garlic butter sauce. It’s a good idea to reserve a 1/2 cup of the starchy pasta cooking liquid to thin out the sauce, if needed.
Off the heat, add the chopped parsley, lemon zest, lemon juice, and lemon slices.
When linguine is done, drain, transfer to a large serving bowl. Immediately add the shrimp and sauce over the pasta. Toss to combine and serve. There you have it, my Shrimp Scampi Over Linguine.