Shrimp Scampi Linguine

25 min · Easy · Serves 1

580 kcal per serving · 30g protein

Plump shrimp tossed with linguine in a glossy garlic-white wine-butter sauce, finished with parsley and a squeeze of lemon. 20 minutes.

Ingredients

• 100 g Linguine
• 180 g Large shrimp (peeled and deveined)
• Garlic cloves (thinly sliced) × 5
• 60 ml Dry white wine
• 3 tbsp Unsalted butter
• 1 tbsp Extra-virgin olive oil
• 1 tbsp Fresh lemon juice
• Lemon wedge × 1
• 2 tbsp Fresh parsley (chopped)
• 1 pinch Red pepper flakes
• 1 pinch Salt
• 1 pinch Cracked black pepper

Method

1. Boil the pasta

   

   Cook the linguine in a large pot of boiling, heavily salted water until al dente — tender but still with a slight bite — 8-9 minutes. Scoop out and reserve 250ml of the pasta water before draining.

2. Heat olive oil

   Heat olive oil in a wide pan over medium-high.

3. Add shrimp

   

   Add shrimp, season with salt and pepper, and sear 1 minute per side until pink.

4. Remove to a plate

   Remove to a plate.

5. Add the butter

   Add 2 tbsp of the butter to the same pan.

6. Add the sliced garlic

   Add the sliced garlic and red pepper flakes and cook 30 seconds, just until fragrant — don't let the garlic brown.

7. Pour in the white wine

   

   Pour in the white wine and simmer 2 minutes, until about half the liquid has bubbled away.

8. Add the remaining butter

   Add the remaining butter and lemon juice and swirl the pan to emulsify — keep the liquid moving so the butter melts into one silky, unified sauce.

9. Add the drained linguine

   Add the drained linguine and shrimp back in.

10. Toss

    

    Toss with a splash of pasta water for 1 minute until glossy.

11. Twirl onto a plate

    Twirl onto a plate.

12. Shower with chopped parsley

    Shower with chopped parsley.

13. Serve

    

    Serve with a lemon wedge on the side.