Shrimp Scampi Over Linguine
Talk about a delicious and fast-cooking pasta dish, my Shrimp Scampi Over Linguine is quick and easy to make.
Equipment
- 1 saute pan 12-inch
- 1 colander
- 1 saucepot 6-quart
- 1 Microplane
- 1 paring knife
- 1 cutting board
- 1 wooden spoon
Ingredients
- 2 pounds large shrimp (31/40 count of shrimp per pound), peeled and deveined
- 1 1/2 pounds linguine 1 1/2 boxes
- 2 tbsps + 2 tsps kosher salt
- 1/2 tsp black pepper Freshly-ground
- 6 tbsps butter Unsalted and at room temperature
- 2 tbsps olive oil
- 1 shallot Thinly sliced into half-moons
- 8 cloves garlic Finely minced (3 tbsps)
- 1 Fresno chili Seeded and finely minced
- 1/2 cup Italian flat-leaf parsley Roughly chopped
- 2 whole lemons 1 zested, 1 thinly sliced into rounds
- 1/2 cup freshly squeezed lemon juice (3 to 4 juicy lemons)
Instructions
- Start by prepping the shrimp for the recipe. Once the shrimp are prepped, place a large pot of water on the stove. When the water is at a fast boil, add 2 heaping tablespoons of kosher salt. Add the linguine and cook for 8-10 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, and cook for 2-3 minutes.Add the shrimp, 2 teaspoons of Kosher salt, and 1/2 teaspoon of fresh-ground black pepper. Swish the pan around frequently with a wooden spoon to move the shrimp around, and cook until the shrimp turn pink, about 5 minutes.Off the heat, add the chopped parsley, lemon zest, lemon juice, and lemon slices.When linguine is done, drain it and transfer it 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.
Notes
1) You want to be careful not to burn the garlic.
2) A good rule to follow is that 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.
3) 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.
4) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.