By: Author Kelly Wildenhaus
Posted on - Last updated:
Categories Dinner, Pasta, Recipes,
Recipe Print
Classic shrimp scampi with garlic, butter, lemon and wine sauce, tossed with linguine ~ on the table in 30 minutes.
Last weekend, I had the house to myself, all weekend, for three whole days. I don't even know the last time that happened. The girls are gone to college or beyond, and Meathead went on a fishing trip ~ something he never does.
So it was just Buddy and me. And dinner. Wait for it ~ I made Shrimp Scampi with Linguine. So classic and simple, and I had all the ingredients on hand. I got lots of leftovers for the rest of the weekend, and it came together in less than 30 minutes.
Shrimp scampi is basically just shrimp, wine, garlic, butter and lemon. I like a lot of sauce, especially to toss with pasta. I cooked the shrimp shells in some wine and water to give me a little stock. Just let it simmer on the stove while you prepthe rest of the ingredients. And I reserved some pasta water. The wine, stock and pasta water provide an ample amount of sauce for the linguine and shrimp.
I also added some shallots and a pinch of crushed red pepper. If you don't have shrimp shells or even tails, use some bottled clam juice. It makes a difference, it really does, it will give the sauce more depth of flavor. Speaking of the sauce, this shrimp is equally good on it's own with lots of crusty bread, just sayin'
I so enjoyed my weekend, nice to have the place to myself. Even nicer to have shrimp scampi all to myself. I'll have to make it again soon so Meathead can try it. I know he will love it. Kelly🍴🐦
HUNGRY FOR MORE?Subscribe to my Newsletter and come hang out with me on INSTAGRAM, or give me a follow on FACEBOOK or see what I’m pinning on PINTEREST.
UPDATED March 15, 2019: no changes to original recipe, just made things look a lot nicer.
Shrimp Scampi with Linguine
Classic shrimp scampi with butter, lemon and wine sauce, tossed with linguine ~ on the table in 30 minutes.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Argentinian, Italian
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 2 generous servings
Calories: 998kcal
Author: Kelly Wildenhaus
Ingredients
- 1 pound large shrimp peeled and deveined ~ reserve shells and or tails
- 8 ounces linguine
- 3 tablespoons butter ~ I use Kerrygold salted butter
- 3 tablespoons olive oil
- 4 cloves garlic finely chopped
- 1 shallot thinly sliced
- ½ cup dry white wine ~ another ½ cup if making a quick stock with the shells
- ½ cup shrimp stock or bottled clam juice
- ½ cup pasta cooking water
- ¾ teaspoon kosher salt
- Pinch crushed red pepper or to taste
- Freshly cracked black pepper
- ⅓ cup chopped parsley
- Juice of 1 small lemon
Instructions
Bring pot of salted water to a boil. Meanwhile, in a small pan, place shrimp shells and/or tails. Add ½ cup of wine and ½ cup of water, bring to a boil and then cover partially and keep at a steady simmer while you prep the rest of the ingredients.
Cook linguine until just al dente. Reserve at least ½ cup of the cooking water and drain. Drain shrimp stock, reserving ½ cup.
In large skillet, melt butter with olive oil. Add shallots and cook for a minute or two until softened a bit. Add garlic and cook until fragrant, about 30 seconds. Add ½ cup wine, ½ cup shrimp stock or clam juice, ½ cup pasta water, salt, crushed red pepper and plenty of fresh cracked pepper. Bring to a steady simmer and cook until reduced by about a third, 5 – 7 minutes.
Add the shrimp to the pan and cook until just pink and cooked through, 2 – 3 minutes. Stir in parsley and lemon juice. On low heat, add cooked linguine and toss to coat well and heat through, another minute or two. Sprinkle with more chopped parsley and serve.
Recipe Notes
Shrimp scampi is basically just shrimp, wine, garlic, butter and lemon. I like a lot of sauce, especially to toss with pasta. I cooked the shrimp shells in some wine and water to give me a little stock. Just let it simmer on the stove while you prepthe rest of the ingredients. And I reserved some pasta water. The wine, stock and pasta water provide an ample amount of sauce for the linguine and shrimp.
Nutrition
Calories: 998kcal Carbohydrates: 93g Protein: 48g Fat: 43g Saturated Fat: 14g Polyunsaturated Fat: 4g Monounsaturated Fat: 20g Trans Fat: 1g Cholesterol: 331mg Sodium: 2506mg Potassium: 731mg Fiber: 4g Sugar: 5g Vitamin A: 1779IU Vitamin C: 16mg Calcium: 207mg Iron: 3mg
Did you make this recipe? Please comment, rate it and share! And mention me on Instagram @thehungrybluebird or tag #thehungrybluebird so I can see!
