Quick and Easy Shrimp Scampi with Linguine
Quick and Easy Shrimp Scampi with Linguine is a pasta recipe that is ready in less than 20 minutes! The sauce cooks up while you make the pasta. With shrimp, olive oil, bright lemon flavors, garlic, and a touch of white wine, it is so flavorful!
Servings: 4
Calories: 565kcal
Ingredients
- 1 lb linguine or angel hair pasta, or spaghetti
- ¼ cup extra-virgin olive oil plus more for drizzling on the pasta
- 1 lb peeled and deveined large shrimp raw; 20 to 25 per lb
- 4-6 large garlic cloves pressed or minced
- ½ teaspoon dried hot red-pepper flakes optional
- ½ cup dry white wine make sure it’s a wine you would drink
- Zest of 1 whole lemon
- Freshly Squeezed Juice of 1 whole lemon
- 1-2 teaspoons sea salt plus salt for the pasta water
- ½ teaspoon freshly ground black pepper optional
- ½ cup chopped fresh Italian parsley
Instructions
- Thaw frozen shrimp: Add the shrimp to a bowl of cold water. Remove and discard the shell, devein, and leave the tails on. Rinse and drain the shrimps and transfer to a paper towel lined plate to absorb the water.
- If you’re using fresh shrimp, remove shells, devein, and leave the tails on the shrimp. Set aside while you start the sauce.
- Boil pasta water: Bring a large pot of water to a boil. Once the water boils, salt it. Bring to another boil, and add in the pasta. Stir the pasta to separate (make sure none of it is sticking to bottom of the pot). Cook it to 1 minute less than al dente.
- Heat the oil: Meanwhile, heat the olive oil in a large heavy skillet over moderately high heat until hot, then add in the shrimp. Sauté shrimp, turning over once, until just cooked through, about 2-3 minutes. When it is just turning pink, use a slotted spoon to transfer the shrimp to a bowl.
- Add sauce ingredients to the oil: Add the garlic to the skillet and cook until fragrant (take care not to brown it) on medium heat. Turn up the heat to medium-high, add in the lemon juice, lemon rind, white wine and hot pepper flakes (if you’re using). The sauce should come to a strong simmer for a few minutes.
- Season sauce: Sprinkle on your salt and some freshly ground pepper.
- Drain and combine pasta to sauce: Drain the pasta in a colander just before it's al dente, reserving 1/2 cup of the starchy pasta water. Raise the heat of the sauce a little. Immediately add the pasta to the pan with the sauce. Add in the shrimp and stir to combine.
- Add some reserved pasta water: Stir to combine and add a little bit of pasta water if the sauce is too thick.
- Check the seasoning: Test the pasta, and if needed, sprinkle on some sea salt, and you could even add in some freshly ground pepper (in place of the hot pepper, if you like).
- Plate up the pasta: Drizzle on the pasta a little extra-virgin olive oil, sprinkle on some chopped Italian parsley, some more grated lemon rind and hot pepper flakes (both are optional). ENJOY!
Notes
Pasta: I use linguine or spaghetti when I make this. Angel hair pasta is fine. It cooks up so quickly, so keep an eye on it when you combine it with the sauce. You don't want mushy pasta.
Salt pasta water: Use 3-4 quarts of water for a pound of pasta, and use 1- 1-½ tablespoons of salt. The recipe will end up lacking flavor if you do not salt the pasta water.
Dairy-free: This pasta recipe as is is totally dairy-free. If you would like to use butter, go ahead and add a couple of tablespoons to the olive oil while it heats.
Garlic: Use as much or as little as you like. I use about 4 large cloves minced.
Parsley: I prefer Italian parsley, but curly parsley is fine. I don't like dried parsley for this recipe.
Spice: Use hot pepper flakes to your taste. Omit if you don't like it spicy and use freshly ground pepper for just a touch of heat.
Salt: Check the salt of the sauce and add more, to your taste.
Nutrition
Calories: 565kcal | Carbohydrates: 85g | Protein: 15g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 9mg | Potassium: 274mg | Fiber: 4g | Sugar: 3g | Calcium: 27mg | Iron: 2mg