Classic Garlic Shrimp Scampi with Linguine and Fresh Parsley
A sophisticated yet simple Italian-American classic featuring succulent shrimp sautéed in a rich garlic-butter sauce with a bright lemon finish. This elegant pasta dish comes together in under 30 minutes, making it perfect for both busy weeknights and special occasions.
Ingredients
Ingredients
- 1 lb linguine pasta dry
- 1.5 lb large shrimp peeled, deveined, and tails removed
- 4 tbsp unsalted butter divided
- 2 tbsp extra virgin olive oil
- 6 cloves garlic minced
- 0.5 cup chicken broth low sodium; used as an alcohol-free substitute for white wine
- 1 tsp red pepper flakes adjust to taste
- 0.25 cup fresh parsley finely chopped
- 2 tbsp fresh lemon juice from about half a lemon
- 1 tsp lemon zest freshly grated
- 0.5 tsp kosher salt plus more for pasta water
- 0.25 tsp black pepper freshly ground
Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water to prevent the shrimp from becoming rubbery. Variations: For a lower-carb option, swap linguine for zucchini noodles. Serving Suggestion: Serve with a side of crusty Italian bread to soak up the garlic butter sauce.