Description
A restaurant-quality shrimp scampi linguine made with garlic butter and creamy sauce, perfect for seafood lovers.
Ingredients
- 8 oz linguine pasta
- 1 lb large shrimp, peeled and deveined
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon lemon juice
- Salt and pepper to taste
- Chopped parsley for garnish
- Grated Parmesan cheese for serving
Instructions
- Cook the linguine according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat.
- Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the shrimp to the skillet and cook until they turn pink, about 2-3 minutes per side.
- Pour in the chicken broth, heavy cream, and stir to combine.
- Reduce heat and let simmer for 5 minutes to thicken the sauce.
- Add lemon juice, salt, and pepper to taste.
- Toss the cooked linguine with the sauce and shrimp.
- Serve hot, garnished with chopped parsley and grated Parmesan cheese.
Notes
Use fresh ingredients for the best flavor. Adjust the creaminess of the sauce to your liking.
