Shrimp scampi with linguine is the ultimate seafood pasta dish. Works with any pasta; angel hair is less filling.
Read on to get tips to make the best shrimp scampi — it’s a top-rated recipe that’s simple enough for weeknight dinners and fancy enough for a dinner party.
Ingredients
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1 (16 ounce) package linguine pasta
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2 tablespoons butter
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2 tablespoons extra-virgin olive oil
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2 shallots, finely diced
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2 cloves garlic, minced
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1 pinch red pepper flakes (Optional)
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1 pound shrimp, peeled and deveined
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1 pinch kosher salt and freshly ground pepper
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½ cup dry white wine
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1 lemon, juiced
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2 tablespoons butter
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2 tablespoons extra-virgin olive oil
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¼ cup finely chopped fresh parsley leaves
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1 teaspoon extra-virgin olive oil, or to taste
Directions
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Gather ingredients.
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Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.
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Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium he
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Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes.
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Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.
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Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon.
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Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer.
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Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.
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Serve hot and enjoy!
