Description
A quick and flavorful shrimp scampi with bright lemon-garlic sauce, ready in just 30 minutes.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 8 oz linguine pasta
- 1 tbsp kosher salt (for pasta water)
- 1/2 tsp kosher salt (for shrimp)
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 cup dry white wine or low-sodium chicken broth
- Juice of 1 lemon (about 2 tbsp)
- 1/4 cup reserved pasta water
- 1/4 cup fresh parsley, chopped
Instructions
- Bring a large pot of water to a rolling boil, salt it generously, and cook linguine until al dente, about 8–9 minutes.
- Pat shrimp dry, season with salt and pepper, and sear in a hot skillet with olive oil for 1–2 minutes per side.
- Remove shrimp and reduce heat to medium. Add butter and sauté garlic until fragrant.
- Deglaze the pan with wine or broth, then add lemon juice and reserved pasta water.
- Return shrimp and pasta to the pan, toss with parsley, and adjust seasoning.
Notes
Pat shrimp completely dry before cooking for better searing. Reserve pasta water to help emulsify the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing and Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg