Pasta is one of the most cost-effective meals you can make — the ingredients are inexpensive and the recipes are pretty easy to follow. Even though this one for shrimp scampi lists a lot of ingredients, there’s not a lot of work involved. The dish takes 20 minutes to prepare and another 20 minutes to cook.
- 1 (16 ounces) package of linguine, or any pasta of your choice
- 4 tablespoons of unsalted butter
- 3 tablespoons of extra-virgin olive oil, or to taste
- 2 shallots, finely diced
- 2 cloves garlic, minced
- 1 pinch of red pepper flakes (optional)
- 1 pound shrimp, peeled and deveined
- Salt and freshly ground pepper, to taste
- 1/2 cup of dry white wine
- 1 lemon, juiced
- 1/4 cup of finely chopped fresh parsley leaves
- Bring a large pot of salted water to a boil; cook linguine or pasta in boiling water for six to eight minutes. Then drain.
- Melt two tablespoons of butter with two tablespoons of olive oil in a large skillet over medium heat.
- Cook and stir shallots, garlic, and red pepper flakes into the hot butter and oil until the shallots are translucent, about three to four minutes.
- Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally for about two to three minutes.
- Remove the shrimp from the skillet and keep them warm.
- Pour white wine and lemon juice into the 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 two tablespoons of butter in skillet, stir two tablespoons of olive oil into the butter mixture and bring it to a simmer.
- Toss linguine, shrimp, and parsley into the butter mixture until they’re coated; season with salt and black pepper.
- Drizzle with one teaspoon olive of oil to serve.
Quick tip: The pasta isn’t cooked according to package directions or that will result in overcooked noodles. When you toss it together with the shrimp mixture, there will be the additional heat that can cook the pasta further. This is why it’s best to boil the pasta a couple of minutes less than what the package recommends. No need to worry, as this will still come out with the ideal consistency.
Readers, please let us know what you think about this recipe by posting about it in the comments section beneath this post.
If you enjoyed this recipe, you might like these other food-related articles in our archives:
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