Imagine twirling your fork into a plate of perfectly cooked linguine, draped in a luxurious garlic-butter sauce, crowned with succulent, pink shrimp that practically melt in your mouth. This isn't just another pasta dish—this is Shannon Call's legendary Shrimp Scampi Linguine, a culinary masterpiece that transforms simple ingredients into a restaurant-quality meal you can create right in your own kitchen. Get ready to impress your dinner guests and satisfy your gourmet cravings with this irresistible Italian-inspired recipe that promises to elevate your home cooking game!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz linguine
- 1 lb shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1/2 cup white wine
- 1/4 cup butter
- 1/4 cup parsley, chopped
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 12 oz of linguine, 1 lb of peeled and deveined shrimp, 4 cloves of minced garlic, 1/2 cup of white wine, 1/4 cup of butter, 1/4 cup of chopped parsley, and salt and pepper to taste.
- Fill a large pot with water and bring it to a boil over high heat. Once boiling, add a generous amount of salt to the water. This will season the pasta as it cooks.
- Add the linguine to the boiling water and cook according to the package instructions, usually about 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
- While the linguine is cooking, heat a large skillet over medium heat. Add the butter and let it melt completely, swirling the pan to coat the bottom.
- Once the butter has melted, add the minced garlic to the skillet. Sauté the garlic for about 1-2 minutes until it becomes fragrant but not browned, as burnt garlic can impart a bitter taste.
- Next, add the peeled and deveined shrimp to the skillet. Cook the shrimp for about 2-3 minutes on one side until they turn pink, then flip them over to cook the other side for an additional 2-3 minutes.
- After the shrimp are cooked through, pour in the white wine and bring the mixture to a gentle simmer. Allow it to cook for an additional 2-3 minutes to let the alcohol cook off and the flavors meld together.
- Once the linguine is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the linguine in a colander. Do not rinse the pasta, as you want to keep the starch that helps the sauce adhere.
- Add the drained linguine directly to the skillet with the shrimp and garlic sauce. Toss everything together gently, adding a bit of the reserved pasta water if needed to help combine the sauce and pasta.
- Season the dish with salt and pepper to taste, and then add the chopped parsley. Toss again to evenly distribute the parsley throughout the dish.
- Remove the skillet from heat and let it sit for a minute to allow the flavors to meld. Serve the shrimp scampi and linguine immediately, garnished with additional parsley if desired.
Tips
- Choose Fresh Shrimp: Always opt for fresh, high-quality shrimp for the best flavor and texture.
- Don't Overcook the Shrimp: Shrimp cook quickly—they're done when they turn pink and curl slightly. Overcooked shrimp become rubbery.
- Use a Good White Wine: Select a dry white wine like Pinot Grigio or Sauvignon Blanc that you'd enjoy drinking.
- Reserve Pasta Water: The starchy water helps create a silky sauce and helps ingredients stick together.
- Timing is Key: Have all ingredients prepped before you start cooking to ensure a smooth, stress-free preparation.
- Serve Immediately: This dish is best enjoyed hot, straight from the pan to preserve its delicate flavors and textures.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 45g
Protein: 30g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 220mg
