Shrimp Scampi with Linguine

Shrimp Scampi, with linguine in serving bowl with fork.

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5 from 1 vote

Classic shrimp scampi with butter, lemon and wine sauce, tossed with linguine ~ on the table in 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Argentinian, Italian

Servings: generous servings

Calories: 998kcal

Author: Kelly Wildenhaus

Ingredients

1 pound large shrimp peeled and deveined ~ reserve shells and or tails
8 ounces linguine
3 tablespoons butter ~ I use Kerrygold salted butter
3 tablespoons olive oil
4 cloves garlic finely chopped
1 shallot thinly sliced
½ cup dry white wine ~ another ½ cup if making a quick stock with the shells
½ cup shrimp stock or bottled clam juice
½ cup pasta cooking water
¾ teaspoon kosher salt
Pinch crushed red pepper or to taste
Freshly cracked black pepper
⅓ cup chopped parsley
Juice of 1 small lemon

Instructions

Bring pot of salted water to a boil. Meanwhile, in a small pan, place shrimp shells and/or tails. Add ½ cup of wine and ½ cup of water, bring to a boil and then cover partially and keep at a steady simmer while you prep the rest of the ingredients.
Cook linguine until just al dente. Reserve at least ½ cup of the cooking water and drain. Drain shrimp stock, reserving ½ cup.
In large skillet, melt butter with olive oil. Add shallots and cook for a minute or two until softened a bit. Add garlic and cook until fragrant, about 30 seconds. Add ½ cup wine, ½ cup shrimp stock or clam juice, ½ cup pasta water, salt, crushed red pepper and plenty of fresh cracked pepper. Bring to a steady simmer and cook until reduced by about a third, 5 – 7 minutes.
Add the shrimp to the pan and cook until just pink and cooked through, 2 – 3 minutes. Stir in parsley and lemon juice. On low heat, add cooked linguine and toss to coat well and heat through, another minute or two. Sprinkle with more chopped parsley and serve.

Notes

Shrimp scampi is basically just shrimp, wine, garlic, butter and lemon. I like a lot of sauce, especially to toss with pasta. I cooked the shrimp shells in some wine and water to give me a little stock. Just let it simmer on the stove while you prep the rest of the ingredients. And I reserved some pasta water. The wine, stock and pasta water provide an ample amount of sauce for the linguine and shrimp.

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