Quick, easy, and bursting with flavor, my shrimp scampi linguine brings the taste of the coast right to your dinner table.
So, picture this: you’re craving something that screams ‘I got Red Lobster at home”, and you also want it quick, easy, and in a hurry. Enter stage left: my Quick & Easy Shrimp Scampi Linguine.
Let me tell you, this dish is perfect for springtime. With its succulent shrimp, perfectly cooked linguini, and a combination of flavors that dance on your taste buds, it’s everything you could ever want in a meal – and then some!
Now, I know what you’re thinking: “But isn’t that something I’d have to order at a fancy seafood joint?” Nope, not anymore, my friend! With this recipe up your sleeve, you’ll be whipping up restaurant-worthy goodness right in your own kitchen, and trust me, it’s easier than you think.
First off, let’s talk about the stars of the show: the shrimp. Tender, juicy, and bursting with flavor, these little guys are the MVPs of any seafood lover’s dreams. And when paired with al dente linguini and a heavenly garlic-infused cream sauce, well, let’s just say you’ll be singing praises louder than a seagull at sunrise.
But here’s the best part – this recipe is so quick and easy, you’ll have plenty of time left over to soak up those springtime vibes. No need to spend hours working away in the kitchen; just a few simple steps and voilà – you’ve got yourself a meal that’s sure to impress even the pickiest of palates.
So, whether you’re planning a cozy dinner for two or hosting a laid-back gathering with friends, my Quick & Easy Shrimp Linguini has got you covered. It’s the perfect way to welcome spring with open arms and a full belly, and hey, who knows? You might just find yourself making it a regular on your weekly menu rotation.
So go ahead, grab your apron, crank up those feel-good tunes, and let’s get cooking! Because with a dish this delicious, the only thing you’ll be asking yourself is, “Why didn’t I make this sooner?”
Shrimp Scampi Pasta
Quick, easy, and bursting with flavor, my shrimp scampi linguine brings the taste of the coast right to your dinner table.
Ingredients
- 8 oz of thin linguine
- 8 oz large shrimp, peel & deveined with tails on or off
- 2 garlic cloves, minced or 1 tbsp garlic paste
- 1 small shallot, minced
- 4 tbsp of butter, divided
- 1/2 a fresh lemon, juiced + 1 sliced reserved for serving
- 1/3 cup of dry white wine or cooking wine, I used Cake Bread Cellars Sauvignon Blanc
- 1/2 a large tomato, diced
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp chili powder
- 1/4 tsp of smoked paprika
- Salt & Pepper to taste
- Splash of heavy cream about 1/4 cup or so, more if you like it really creamy!
- 1/2 cup parmesan cheese
- Fresh parsley, chopped for serving
- Splash of reserved pasta water to loosen sauce
- Top with red pepper flakes *optional
- Drizzle of Olive Oil for cooking and serving
Instructions
- Cook pasta according to package instructions for al dente, reserving a splash of the pasta water for later.
- To a hot skillet on medium heat, add 1 tbsp of butter and olive oil. Once the butter has melted, add shrimp, season with salt, and sear on each side for 2 minutes.
- Remove shrimp from pan and set aside.
- To the same skillet add 1 tbsp of butter, shallots, and tomatoes to saute for 2 minutes until fragrant.
- Once fragrant, add garlic and saute for another minute followed by adding a squeeze of 1/2 a lemon.
- Deglaze the pan with the white wine and add a splash of heavy cream and stir to combine.
- Bring sauce to a simmer and season with onion powder, garlic powder, chili powder, smoked paprika, salt, and pepper.
- Add parmesan cheese and stir to combine and melt the cheese
- Stir sauce and if too thick, add a splash of pasta water and simmer for an additional minute.
- Turn off heat, add cooked shrimp back to the sauce to bring to temperature, and add drained pasta and combine.
- Plate and top with a fresh lemon slice, red pepper flakes, chopped parsley, and a drizzle of olive oil.
Notes
Shrimp overcooks quickly so be mindful of how long you sear the shrimp. Shrimp is done cooking when they turn pink & become opaque and begin to shrivel up in size.
The sauce should be a looser consistency and not super thick. Add pasta water to achieve the desired consistency.
P.S. Check out my last post here
