Shrimp scampi with pasta is the ultimate seafood pasta dish. Works with any pasta; angel hair is less filling.
Ingredients
- linguine pasta: 1 pack (16 ounce pack)
- butter: 2 Tbsp
- olive oil: 2 Tbsp
- shallots: 2 piece (diced)
- garlic: 2 clove (minced)
- red pepper flakes: 1 pinch (optional)
- shrimp: 1 pound (peeled and deveined)
- kosher salt and freshly ground pepper: 1 pinch
- dry white wine: 0.5 cup
- lemon: 1 piece (juiced)
- butter: 2 Tbsp
- olive oil: 2 Tbsp
- parsley leaves: 0.25 cup (fresh; finely chopped)
- olive oil: 1 tsp (to taste)
Metric Conversion
Stages of cooking
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Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.
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Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.
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Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.
