Description
This classic shrimp scampi linguine combines tender, succulent shrimp with perfectly cooked linguine pasta, all coated in a luscious garlic butter sauce brightened with fresh lemon. Ready in just 20 minutes, this restaurant-quality dish is perfect for busy weeknights or special occasions. The halal-friendly version uses chicken broth instead of white wine while maintaining all the incredible flavors. With simple ingredients and straightforward techniques, anyone can create this elegant Italian-American favorite at home. Serve with crusty garlic bread and a fresh salad for a complete meal the whole family will love!
Ingredients
FOR THE PASTA:
12 ounces linguine pasta
1 tablespoon salt for pasta water
½ cup reserved pasta cooking water
FOR THE SHRIMP AND SAUCE:
1½ pounds large shrimp (21-25 count), peeled and deveined
6 tablespoons unsalted butter, divided
3 tablespoons extra virgin olive oil
8 garlic cloves, minced (about 3 tablespoons)
½ teaspoon crushed red pepper flakes (optional)
½ cup low-sodium chicken broth (replaces white wine)
2 large lemons (juice of both, zest of one)
1 teaspoon salt
½ teaspoon freshly ground black pepper
⅓ cup fresh flat-leaf Italian parsley, finely chopped
Additional lemon wedges for serving
OPTIONAL GARNISHES:
Freshly grated Parmesan cheese
Extra fresh parsley
Crusty garlic bread
Instructions
1. Remove shrimp from refrigerator 15 minutes before cooking and pat completely dry with paper towels
2. Mince garlic cloves finely and juice both lemons, keeping juice and zest separate
3. Chop fresh parsley and measure all ingredients so everything is ready
4. Bring large pot of salted water to rolling boil, add linguine and cook 8-10 minutes until al dente
5. Reserve ½ cup pasta cooking water before draining, then drain pasta and toss with 1 tablespoon olive oil
6. Heat large skillet over medium heat, add 3 tablespoons butter and 2 tablespoons olive oil
7. Add minced garlic and red pepper flakes, sauté 1-2 minutes until fragrant but not browned
8. Increase heat to medium-high, add dried shrimp in single layer, season with salt and pepper
9. Cook shrimp 2-3 minutes per side until pink and opaque, transfer to plate and set aside
10. Keep pan on medium-high heat, pour in chicken broth and scrape up browned bits
11. Add lemon juice and simmer 3-4 minutes until sauce reduces by one-third
12. Reduce heat to medium-low, add remaining 3 tablespoons butter and swirl until melted
13. Return cooked shrimp to pan with any juices, add cooked linguine to pan
14. Toss everything together with tongs for 1-2 minutes, adding pasta water if sauce is too thick
15. Remove from heat, add lemon zest and chopped parsley, toss once more
16. Transfer to serving platter or individual plates, garnish with extra parsley and Parmesan
17. Serve immediately while hot with additional lemon wedges on the side
Notes
Pat shrimp completely dry before cooking to ensure proper browning instead of steaming
Watch garlic carefully when sautéing as it burns quickly and becomes bitter
Reserved pasta water helps create silky sauce that clings perfectly to linguine
Shrimp are perfectly cooked when they form loose C-shape; avoid overcooking to O-shape
Chicken broth replaces white wine for halal-friendly version without sacrificing flavor
This recipe tastes best served immediately; pasta and shrimp lose quality when reheated
For spicy version, double red pepper flakes to 1 teaspoon
Add halved cherry tomatoes, spinach, or asparagus for extra vegetables
Store leftovers in airtight container for up to 2 days, reheat gently with splash of broth
Freezing not recommended as pasta becomes mushy and shrimp turn rubbery
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course, Pasta
- Method: Stovetop, Sauté
- Cuisine: Italian-American