Shrimp Scampi over Linguine

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 25 min · Shellfish · pescatarian, high-protein

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Ingredients

• 3/4 lb large shrimp, peeled and deveined
• 6 oz linguine
• 2 tbsp unsalted butter
• 1 1/2 tbsp olive oil
• 3 cloves garlic
• 1/4 cup dry white wine
• 1 lemon
• 1/4 tsp red pepper flakes
• 1/4 cup chopped flat-leaf parsley
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Method (tap to check — screen stays awake)

1. Bring a large pot of well-salted water to the boil and cook the linguine to one minute short of the package time, then reserve 1 cup of the water and drain.
2. While it boils, pat the shrimp completely dry and season with the salt and pepper — wet shrimp steam instead of searing.
3. Heat the olive oil in a 12-inch skillet over medium-high until it shimmers and sear the shrimp in a single layer for 90 seconds a side, until pink and opaque through, then move them to a plate.
4. Lower the heat to medium, add the thinly sliced garlic and pepper flakes and cook 30 seconds, just until fragrant — burnt garlic turns the whole pan bitter.
5. Pour in the wine and simmer 2 to 3 minutes until reduced by half, scraping the browned bits off the bottom.
6. Take the pan off the heat and swirl in the butter a piece at a time with the juice of the whole lemon until the sauce is glossy.
7. Return the drained pasta and the shrimp with any resting juices, toss over low heat with splashes of pasta water until the sauce clings, and finish with the parsley.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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