Description
A quick and flavorful shrimp scampi linguine dish, perfect for weeknight dinners or casual gatherings.
Ingredients
- 8 ounces linguine (fresh or dried)
- 1 pound medium shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 4 cloves garlic (minced)
- 1/4 teaspoon red pepper flakes
- 1/2 cup chicken broth
- 2 tablespoons lemon juice
- Salt and pepper (to taste)
- 2 tablespoons fresh parsley (chopped)
- Grated Parmesan cheese (for serving, optional)
Instructions
- Bring a large pot of salted water to a boil.
- Add the linguine and cook according to the package instructions until al dente, usually 8-10 minutes.
- Reserve about 1/2 cup of pasta cooking water before draining the linguine.
- Heat olive oil in a large skillet over medium-high heat.
- Add the shrimp, seasoning lightly with salt and pepper.
- Cook for 2 minutes on each side or until pink and opaque. Transfer the shrimp to a plate and set aside.
- Reduce heat to medium. In the same skillet, add minced garlic and red pepper flakes.
- Sauté for about 30 seconds until fragrant—be careful not to burn the garlic.
- Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
- Let it simmer for 2-3 minutes to reduce slightly.
- Return the shrimp to the skillet and gently toss to coat in the sauce.
- Add the drained linguine to the skillet and toss everything together.
- If the sauce seems dry, add a splash of reserved pasta water to loosen it up.
- Remove from heat and stir in fresh parsley. Season with additional salt and pepper if needed.
- Serve immediately with grated Parmesan cheese on top for an extra layer of flavor.
Notes
For the best results, always choose raw shrimp. Pre-cooked shrimp won’t absorb sauce flavors effectively.
