Shrimp Scampi Linguine
Standard · 40 min · Serves 2 · Italian
Dietary: pescatarian, nut-free
Shrimp seared with shallot, garlic, and chili, then tossed through linguine in a white wine, lemon, and butter pan sauce.
Ingredients
For 2 servings
Linguine
- 200 g linguine
Shrimp
- 3 tbsp olive oil
- 1 shallot, thinly sliced
- 3 clove garlic, minced
- 0.25 tsp red pepper flakes (optional)
- 300 g shrimp, peeled and deveined, thawed if frozen
Sauce
- 90 ml white wine, dry
- 3 tbsp butter, cut into pieces
- 1 lemon, zested and juiced
- 10 g parsley, finely chopped
Steps
Linguine
- Bring a large pot of well-salted water to a boil and cook the linguine until al dente, according to the packet. Scoop out a mug (about 240 ml / 1 cup) of the cooking water before you drain it.
Shrimp
- Meanwhile, heat the olive oil in a large skillet, about 30 cm (12 inch), over medium heat. Add the shallot and cook, stirring often, for about 1 minute, until just softened.
- Add the garlic, red pepper flakes (if using) and shrimp with a pinch each of salt and pepper. Cook, stirring now and then, for about 3 minutes, until the shrimp are pink and just cooked through, then lift them onto a plate. They go back in at the end, so they don't overcook.
Sauce
- Pour the wine into the skillet and simmer for 3 to 4 minutes, scraping up any browned bits, until it has reduced by half.
- Add the butter, lemon juice and zest, 60 ml (¼ cup) of the pasta water and a pinch of salt, and stir until the butter melts into a sauce.
- Add the drained linguine and toss over the heat for 1 to 2 minutes, until hot and coated, adding a splash more pasta water whenever it looks dry.
- Return the shrimp and any juices from the plate, toss through the parsley, then taste and adjust the seasoning. Serve straight away.