Recipe Background
Full restaurant flavor in just 40 minutes. Seriously! Weeknight Scampi pan-fries beautiful savory shrimp in butter and garlic and serves it up in a delicious white wine sauce with a hint of lemon. Soaked up by tender linguine, each bite is summery and vibrant! Weeknight Scampi is how you make Wednesday night feel like Friday night at a restaurant!
Full restaurant flavor in just 40 minutes. Seriously! Weeknight Scampi pan-fries beautiful savory shrimp in butter and garlic and serves it up in a delicious white wine sauce with a hint of lemon. Soaked up by tender linguine, each bite is summery and vibrant! Weeknight Scampi is how you make Wednesday night feel like Friday night at a restaurant!
Ingredients
- 1 (16-ounce) box linguine
- 4 tablespoons butter divided
- 4 tablespoons extra-virgin olive oil divided, plus more, to taste
- 2 shallots finely diced
- 2 cloves garlic minced
- red pepper flakes optional, to taste
- 1 pound shrimp peeled and deveined
- kosher salt to taste
- freshly ground black pepper to taste
- 1/2 cup dry white wine
- 1 lemon juiced
- 1/4 cup finely parsley leaves finely chopped
Directions
- In a large pot of salted, boiling water, add the linguine and cook until al dente, according to the package directions. Make sure to stir the pasta so it doesn't stick together.
- Drain the pasta.
- In a large skillet over medium-high heat, add 2 tablespoons of the butter and 2 tablespoons of the olive oil and heat until the butter melts.
- Add the shallots, the garlic, and the red pepper flakes and cook, while stirring, until the shallots are translucent, about 3-4 minutes.
- Season the shrimp with the salt and the pepper.
- Add the shrimp to the pan and cook, turning once, until they have turned pink and reach an internal temperature of 145 degrees F, about 2-3 minutes.
- Transfer the shrimp to a clean plate and keep them warm.
- Add the wine and the lemon juice to the pan and bring the mixture to a boil.
- Add the remaining butter and 2 tablespoons of the remaining olive oil to the pan and heat, while stirring, until the butter melts.
- Add the shrimp, the parsley, and the linguine to the pan and cook, while stirring, until heated through.
- Season the shrimp mixture with the salt and the pepper.
- Serve the scampi drizzled with the extra olive oil.
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