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- 8 oz linguine pasta - 1 lb large shrimp, peeled and deveined - 4 cloves garlic, minced - 1/4 cup unsalted butter - 2 tablespoons olive oil - 1 tablespoon lemon zest - 1/4 cup freshly squeezed lemon juice - 1/2 teaspoon red pepper flakes (adjust to taste) - Salt and pepper to taste - 1/4 cup fresh parsley, finely chopped To make the best shrimp scampi linguine, choose linguine pasta. It has the right shape for the sauce. Use large shrimp that are peeled and deveined. This saves time and adds great flavor. Fresh garlic adds a strong taste to the dish. Butter and olive oil together create a rich base. Lemon zest and juice provide a bright, fresh flavor. Red pepper flakes add a hint of heat. Finally, parsley gives a nice pop of green and freshness. - Lemon wedges, for garnish You can add lemon wedges for serving. They enhance the dish's citrus flavor. For a twist, try using other herbs like basil or thyme. You can swap out the shrimp for scallops or chicken. This way, you can create your own version of this classic dish. {{ingredient_image_2}} To start, bring a large pot of salted water to a rapid boil. This step is key for great pasta. Once the water is boiling, add the 8 oz linguine. Cook it until it is al dente. This usually takes about 8-10 minutes. To get the perfect texture, check the package for exact times. After cooking, reserve 1 cup of the pasta water. This water is starchy and helps the sauce stick. Drain the linguine well in a colander and set it aside. In a large skillet, melt 1/4 cup unsalted butter with 2 tablespoons olive oil over medium heat. This mix gives a rich flavor. Once melted, add 4 cloves minced garlic. Sauté the garlic for 1-2 minutes, stirring often. You want it to be fragrant and lightly golden, not burnt. This part is crucial because burnt garlic can ruin your dish. After the garlic is ready, add 1 lb of peeled and deveined shrimp. Season them with salt, black pepper, and 1/2 teaspoon red pepper flakes. Cook for about 3-4 minutes. The shrimp should turn pink and opaque. When the shrimp are done, add 1 tablespoon lemon zest and 1/4 cup freshly squeezed lemon juice. Stir well to coat the shrimp in that bright, zesty flavor. Next, carefully mix in the drained linguine. Toss everything gently until well combined. If the dish seems dry, gradually add some reserved pasta water. This will help reach your desired creamy texture. Finally, stir in 1/4 cup freshly chopped parsley. It adds color and fresh taste. Serve your shrimp scampi linguine in shallow bowls, garnished with lemon wedges for that gorgeous finish. To adjust spice levels, start with half a teaspoon of red pepper flakes. You can add more if you like heat. If you want a milder dish, leave out the flakes entirely. For extra flavor, consider adding ingredients like sun-dried tomatoes or capers. They add a nice burst of taste that pairs well with shrimp. When cooking shrimp, ensure they are pink and opaque. This shows they are fully cooked. Avoid overcooking, as shrimp can become rubbery. A common mistake is not seasoning shrimp enough. Don’t be shy with salt and pepper. This simple step elevates the dish. Plate your Shrimp Scampi Linguine in shallow bowls. This lets the colors shine. Use a fork to twirl the pasta neatly. Add shrimp on top for a layered look. Garnish with chopped parsley and a lemon wedge. This adds freshness and a pop of color. Pro Tips Fresh Shrimp is Best: Always opt for fresh shrimp if possible, as they provide a superior flavor and texture compared to frozen varieties. Adjust the Heat: Feel free to adjust the amount of red pepper flakes according to your spice preference. Start with a small amount and add more as desired. Save the Pasta Water: Don't forget to reserve some pasta water before draining. This starchy liquid can help adjust the sauce's consistency and improve its creaminess. Garnish Generously: Don't skimp on the fresh parsley and lemon wedges when serving. They enhance the dish's flavor profile and provide a beautiful presentation. {{image_4}} You can switch up the pasta in your dish. If you want to try something new, consider using spaghetti or fettuccine. Both types of pasta work great with shrimp scampi. Spaghetti offers a classic option, while fettuccine gives a wider bite. Feel free to use what you have on hand! Don't worry if you don't have shrimp. Scallops are a tasty choice that cooks quickly. Just like shrimp, they soak up the lemon and garlic flavors. Chicken is another good option. Use bite-sized pieces and cook until no longer pink. Both substitutes offer a delightful twist to the dish. You can play with herbs and spices to make it your own. Try adding fresh basil or parsley for a burst of flavor. For those who like heat, more red pepper flakes can spice things up. You may also add a pinch of Italian seasoning to enhance the taste. Don't be afraid to experiment! To store your Shrimp Scampi Linguine, follow these steps: - Let it cool to room temperature. - Place it in an airtight container. - Refrigerate for up to three days. This keeps the flavors fresh and safe to eat. When reheating, keep the shrimp juicy and the pasta tender. Here are some methods: - Stovetop: Add a splash of water or broth in a pan. Heat over medium, stirring gently until warm. - Microwave: Use a microwave-safe bowl. Add a few drops of water. Heat in short bursts, stirring in between. These methods help maintain the dish's texture and flavor. Freezing Shrimp Scampi Linguine can change the texture, but you can still do it! Follow these tips: - Cool the dish completely before packing. - Use a freezer-safe container or bag. - Label it with the date. You can freeze it for up to three months. To thaw, place it in the fridge overnight. Reheat gently to enjoy later. Shrimp scampi has Italian roots. The dish began as a way to cook shrimp with garlic and lemon. In the U.S., cooks added linguine to make it a pasta dish. This blend creates a rich, savory meal. The name "scampi" comes from a type of shrimp. Over time, the dish became popular in many homes and restaurants. Yes, you can prep shrimp scampi linguine ahead of time! Cook the linguine and store it in the fridge. Prepare the shrimp and sauce, then store them separately. This way, you can quickly mix them when you are ready to serve. Remember, don’t cook the shrimp until you're close to mealtime. This keeps the shrimp fresh and tasty. Great side dishes enhance your meal. Here are some tasty options: - Garlic bread: A crunchy side that soaks up extra sauce. - Fresh salad: A light mixed green salad adds a nice crunch. - Steamed vegetables: Broccoli or asparagus adds color and nutrition. - White wine: A glass of chilled white wine complements the dish well. These sides balance the flavors of the shrimp scampi linguine and make your meal feel complete! In this blog post, I shared how to make Shrimp Scampi Linguine. We covered essential ingredients like linguine, shrimp, and seasonings. I also provided step-by-step instructions for cooking pasta and shrimp. Tips for flavor enhancement and presentation were included too. This dish is versatile, with options for different pastas and proteins. Remember to store leftovers safely and reheat carefully. With practice, you'll create a delicious meal every time. Enjoy your cooking journey and let your creativity shine!

Lemon-Garlic Shrimp Scampi Linguine

A delicious and vibrant dish featuring linguine pasta tossed with succulent shrimp, garlic, and a zesty lemon sauce.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 8 oz linguine pasta
  • 1 lb large shrimp, peeled and deveined
  • 4 cloves garlic, minced
  • 1/4 cup unsalted butter
  • 2 tablespoons olive oil
  • 1 tablespoon lemon zest
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 teaspoon red pepper flakes
  • to taste salt and pepper
  • 1/4 cup fresh parsley, finely chopped
  • for garnish lemon wedges

Instructions
 

  • Cook the Linguine: Bring a large pot of salted water to a boil. Add the linguine pasta and cook according to the package instructions until it reaches an al dente texture. Once cooked, reserve 1 cup of the pasta water, then drain the linguine in a colander and set aside.
  • Prepare the Shrimp: In a large skillet, set over medium heat, melt the unsalted butter and olive oil together until they are fully combined.
  • Sauté Garlic: Add the minced garlic to the skillet and sauté it for 1-2 minutes, stirring frequently. Cook until fragrant and lightly golden, taking care to avoid burning the garlic for the best flavor.
  • Cook the Shrimp: Add the peeled and deveined shrimp into the skillet. Season them generously with salt, freshly ground black pepper, and red pepper flakes. Cook the shrimp for about 3-4 minutes, stirring occasionally, until they turn a lovely pink and the flesh becomes opaque.
  • Add Lemon Flavor: Once the shrimp are cooked, stir in the lemon zest and freshly squeezed lemon juice. Mix well to ensure that all of the shrimp are nicely coated in the citrusy mixture.
  • Combine with Linguine: Carefully add the drained linguine to the skillet, tossing everything together gently to combine and ensure the pasta is coated with the shrimp and sauce. If the dish appears to be on the dry side, gradually add some reserved pasta water until achieving your preferred consistency.
  • Finish and Serve: Stir in the freshly chopped parsley and taste to adjust the seasoning if necessary. Once well-mixed, plate the linguine and shrimp portions attractively on dishes, garnishing each serving with lemon wedges for a fresh touch.

Notes

Serve in shallow bowls with lemon wedges for garnish.
Keyword garlic, lemon, linguine, pasta, shrimp