Quick and Easy Shrimp Scampi with Linguine takes less than 20 minutes! While you cook pasta, the sauce cooks. The shrimp, olive oil, bright lemon flavors, garlic, and white wine make it delicious!
Ingredient
– 1 lb linguine – ¼ cup extra-virgin olive oil– 1 lb peeled and deveined large shrimp– 4-6 large garlic clove– ½ teaspoon dried hot red-pepper flakes – ½ cup dry white wine– Zest of 1 whole lemon– Freshly Squeezed Juice of 1 whole lemon– 1-2 teaspoons sea salt– ½ teaspoon freshly ground black pepper– ½ cup chopped fresh Italian parsley
Direction
1
Add frozen shrimp to cold water to thaw. Devein, discard shell, and keep tails. Rinse and drain the shrimp and place on a paper towel-lined plate to absorb water.
2
Remove shells, devein, and leave tails on fresh shrimp. While making the sauce, set aside. Get pasta water boiling: Boil a large pot of water. Add salt to boiling water. Add pasta and boil again. Make sure no pasta sticks to the pot by stirring it. Cook 1 minute less than al dente.
3
In a large heavy skillet, heat olive oil over moderately high heat until hot, then add shrimp. Sauté shrimp for 2-3 minutes, turning once, until cooked. When just pink, slotte shrimp into a bowl.
4
Stir sauce ingredients into oil: Cook garlic in the skillet on medium heat until fragrant, taking care not to brown. Stir in the lemon juice, rind, white wine, and hot pepper flakes on medium-high heat. For a few minutes, the sauce should simmer strongly.
5
Season sauce with salt and freshly ground pepper.Drain pasta and add sauce: Before al dente, drain pasta in a colander and reserve 1/2 cup starchy pasta water. Increase sauce heat. Put pasta in sauce pan now. Add shrimp and mix.
6
Use pasta water you saved: Mix well and add pasta water if the sauce is too thick. Check seasoning: Check the pasta and add sea salt and freshly ground pepper (in place of hot pepper) if needed.
7
Top the pasta with extra-virgin olive oil, chopped Italian parsley, grated lemon rind, and optional hot pepper flakes. ENJOY!