Lemon, butter and garlic is a tremendous flavor combination. Throw some sweet and succulent shrimps into it and you have an amazing shrimp scampi. And then toss linguine into that delicate and buttery shrimp scampi, you’ll land in a garlicky, lemon pasta dinner heaven. It is so simple that you can enjoy it any day of the week. Delicious, simple and hasslefree, this shrimp scampi with linguine should be in your life.
Simple dishes sometimes need minute attention. While cooking the garlic in butter and olive oil take care not to burn the garlic, burnt garlic doesn’t taste good in scampi. And then overcooking the shrimp will result in some chewy protein. Everything cooks very fast, so it is important to get all the ingredients ready before you start cooking. You don’t want to go look for lemons in the fridge while the shrimp cooks. You may end up with chewy shrimp or burnt garlic, not an ideal situation for shrimp scampi.
When there are only a handful of ingredients, they should be the choicest. I like to use a good quality extra-virgin olive oil here. The one extra step where I char slices of lemon slices in olive oil is so worth it. It is an extra burst of flavor added to an already amazing dish. A dish worthy of entertaining and also something you can whip up at the end of a long day.
Recipe
| Ingredients | |
|---|---|
 | 20 large shrimp, about 1 pound, peeled and deveined, tail on |
| 1 large shallot, finely diced |
| 6 cloves garlic, sliced |
| 3 thai chili peppers minced |
| 2 lemons, 1 juiced and one sliced |
| 4 tablespoons butter |
| 5 tablespoon extra-virgin oil |
| ½ cup white wine |
| ¼ cup finely chopped parsley leaves |
| 1 pound linguine |
| 1 teaspoon sea salt |
| 1 teaspoon pepper |
| 1 cup of pasta cooking liquid |
| Instructions | |
|---|---|
| For the pasta, put a large pot of water on the stove to boil |
| When it comes to the boil, add two tablespoons of salt and the linguine |
| Stir to make sure the pasta separates |
| Cook the pasta for about 8 minutes or until the pasta is not quite done. We’ll continue cooking and tossing the pasta later with the shrimp scampi |
| Drain the pasta and reserve 1 cup of the cooking liquid |
| Meanwhile in a large skillet, melt 2 tablespoons butter in 2 tablespoons of olive oil over medium-high heat |
| Saute the shallots, garlic and chilis until the shallot is translucent, about 3 minutes |
| Season the shrimp with salt and pepper and add them to the skillet. Cook the shrimp until they have turned pink, about 3 to 4 minutes. |
| Remove the shrimp from the skillet and set them aside |
| Add wine and juice of 1 lemon to the skillet and bring it to a boil |
| Add 2 tablespoon butter and 2 tablespoon olive oil to the sauce |
| Return the shrimp to the skillet |
| Add the reserved pasta water and parsley |
| Add the linguine and stir well with the shrimp and sauce |
| Heat a small pan over medium high heat and add remaining 1 tablespoon of olive oil |
| Add the lemon slices to the pan and let them char a little bit |
| Toss the charred lemon slices along with the olive oil with the linguine |
| Drizzle over a bit more extra virgin olive oil and serve immediately |
Note: Microgreens on the side are a delicious and healthy option. I always serve my shrimp scampi with linguine with some microgreens drizzled with olive oil.
If you make this Shrimp Scampi with Linguine, please leave a comment. I would love to hear from you! And if you do make this recipe, please don’t forget to tag me on Instagram or your favorite social media platform! I would love to see pictures of your creations.
Inspiration: Simple ingredients, big flavors
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