Shrimp Scampi Over Linguine
If I’m being honest, I’ve never been a huge shrimp fan. I enjoy the taste. I’m just not a fan of the texture. I think that’s why I’ve taken to cooking with smaller shrimp. I get the great shrimp flavor in bite-sized shrimpy goodness. This scampi recipe takes tiny shrimp and sautees them in wine and garlic. It is fast and easy.
If you keep frozen shrimp on hand, all you need to do is chop some garlic (or substitute 1/4 teaspoon of garlic powder per clove in a real pinch) and open some white wine. I typically use sauvignon blanc because that’s what we often have in the house. Any white wine will do, although I’d avoid super-sweet dessert wines. This is a great use for older wine that might not be great to serve, but hasn’t turned to vinegar.
Step-by-Step Scampi Instructions
In a separate pot, boil water and submerge the pasta.
In a skillet on a stovetop set to medium, heat the butter and olive oil until the oil shimmers.
Add garlic, stir for about a minute.
Add the shrimp and wine. Stir until the shrimp turn pink. This should take two-three minutes for fresh shrimp, closer to five minutes for frozen shrimp.
Remove the pan from the heat. Add the parsley and lemon, or Gremolata. Let the parsley wilt in the ambient heat for about 30 seconds.
Add the black pepper and red pepper flakes, if you’re using them to taste. Once the pasta is al dente add it and about ¼ cup of the pasta water to the shrimp. Finish the pasta with the shrimp on low for a minute or less.
Once the pasta is the desired texture, remove the pan from the heat. Finish with salt and pepper. Serve warm.
Storage
Shrimp scampi is good in the fridge for a few days. To reheat add a little liquid (wine or water) and reheat on the stovetop or in the microwave.
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Shrimp Scampi Over Linguine
Ingredients
- 1 pound shrimp Small or medium. Deveined and peeled. Uncooked frozen works fine.
- 1 pound linguini Or other long pasta such as spaghetti.
- 2 tablespoon butter
- 2 tablespoon olive oil
- 1 cup white wine I prefer sauvignon blanc, but just about any white wine will do.
- 4 teaspoons garlic About four cloves. Crushed or chopped.
- ½ tsp black pepper To taste.
- ½ tsp red pepper flakes Optional, to taste.
- ½ teaspoon salt To taste.
- ½ cup parsley Chopped. Or, substitute 1/2 cup of our Gremolata for the parsley and lemon juice.
- 1 tablespoon lemon juice Juice of half a lemon.
Instructions
- In a separate pot, boil water and submerge the pasta.1 pound linguini
- In a skillet on a stovetop set to medium, heat the butter and olive oil until the oil shimmers.2 tablespoon olive oil, 2 tablespoon butter
- Add garlic, stir for about a minute.4 teaspoons garlic
- Add the shrimp and wine. Stir until the shrimp turn pink. This should take two-three minutes for fresh shrimp, closer to five minutes for frozen shrimp.1 pound shrimp
- Add the black and pepper (if you are using it).1 cup white wine
- When ath shrimp are pink, remove the pan from the heat. Add the parsley and lemon, or Gremolata. Let the parsley wilt in the ambient heat for about 30 seconds.½ cup parsley, 1 tablespoon lemon juice
- Once the pasta is al dente add it and about ¼ cup of the pasta water to the shrimp. Finish the pasta with the shrimp on low for a minute or less.
- Once the pasta is the desired texture, remove the pan from the heat.
- Finish with salt and pepper. Serve warm.½ tsp black pepper, ½ teaspoon salt, ½ tsp red pepper flakes
Nutrition
Disclaimer
Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
