Flavorful Lemon Butter Garlic Shrimp Scampi Linguine
A vibrant dish featuring tender shrimp and al dente linguine, tossed in a buttery lemon sauce with garlic, making it ideal for quick weeknight dinners.
Ingredients
Pasta and Shrimp
- 8 oz Linguine pasta The perfect base for the sauce
- 1 lb Raw shrimp, peeled and deveined A quick-cooking protein
Sauce Ingredients
- 4 tbsp Unsalted butter Adds creaminess without overwhelming richness
- 2 tbsp Olive oil Enhances the buttery flavor
- 4 cloves Garlic cloves, minced The aromatic hero
- 1 large Juice of lemon Brightens the dish
- 1 tbsp Lemon zest Intensifies the lemon flavor
- 1/2 tsp Red pepper flakes Optional for added heat
Garnishes and Seasoning
- 2 tbsp Fresh parsley, chopped For garnish
- to taste Salt Essential seasoning
- to taste Freshly ground black pepper Essential seasoning
- 1/4 cup Grated Parmesan cheese Optional for serving
Instructions
Preparation
- Bring a large pot of salted water to a boil over high heat.
- Prepare your ingredients: finely mince the garlic, chop the parsley, and zest your lemon.
- Once the water is boiling, add the linguine pasta and cook per package instructions until al dente, about 8-10 minutes.
Cooking
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add 2 tablespoons of butter, allowing it to melt and combine with the oil.
- Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the raw shrimp, cooking until they turn pink and opaque, about 3-4 minutes. Stir in the red pepper flakes if using.
- Add the lemon juice and lemon zest, stirring to coat the shrimp.
Serving
- Drain the linguine, reserving a small amount of the cooking water.
- Add the cooked linguine directly to the skillet with the shrimp mixture.
- Incorporate the remaining 2 tablespoons of butter, mixing until the pasta is well coated.
- Season with salt and freshly ground black pepper to taste, then remove from heat.
- Garnish with chopped parsley and serve hot with a sprinkle of Parmesan if desired.
Notes
For best results: pre-peel shrimp, ensure skillet is hot for garlic, and don’t overcook the shrimp. Store leftovers in an airtight container for up to 3 days.