Shrimp Scampi

This Shrimp Scampi is a buttery, garlicky delight that’s swimming in flavor. Succulent shrimp, perfectly sautéed in a rich garlic butter sauce with a splash of white wine and a squeeze of lemon, all tossed with tender linguine. It’s the seafood dish you didn’t know you needed!

Ingredients

• 12 oz linguine pasta
• 3 tablespoons butter
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 lb large shrimp, peeled and deveined
• Salt and pepper, to taste
• 1/4 cup white wine (or chicken broth)
• 1 tablespoon freshly squeezed lemon juice
• 1/4 cup chopped parsley
• Lemon wedges for serving (optional)

Directions

1. Bring a large pot of salted water to a boil. Add 12 ounces of linguine and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
2. While the pasta cooks, heat 3 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium heat. Add 4 cloves of minced garlic and sauté for about 1 minute, until fragrant. Add 1 pound of large shrimp (peeled and deveined), season with salt and pepper, and cook for about 2-3 minutes on each side, or until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add 1/4 cup of white wine (or chicken broth) and 1 tablespoon of freshly squeezed lemon juice. Let it simmer for about 2 minutes to reduce slightly. Stir in 1/4 cup of chopped parsley and add the cooked shrimp back to the skillet. Toss to coat the shrimp in the sauce.
4. Add the cooked linguine to the skillet, along with the reserved pasta water if needed, to loosen up the sauce. Toss everything together until well combined and heated through. Adjust seasoning with more salt, pepper, or lemon juice as desired.
5. Divide the shrimp scampi among four plates. Garnish with extra parsley and lemon wedges if you're feeling fancy. Serve immediately and enjoy the buttery, garlicky goodness!