Shrimp Scampi

Ingredients

• 12 oz linguine
• 1 1/2 lb large shrimp, peeled and deveined
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• !2 tbsp extra-virgin olive oil
• 4 tbsp unsalted butter, divided
• 5 cloves garlic cloves, thinly sliced or minced
• 1/4 tsp red pepper flakes
• 1/2 cup dry white wine
• 1 lemon
• 1/3 cup fresh parsley, chopped

Instructions

1. Bring a large pot of well-salted water to a boil.
2. Cook linguine until al dente. Reserve 1 cup pasta water before draining.
3. Pat shrimp dry and season with approximately half the salt and the black pepper.
4. Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
5. Add shrimp in a single layer.
6. Cook approximately 1-2 minutes per side until just pink and opaque.
7. Transfer shrimp immediately to a plate to avoid overcooking.
8. Reduce heat to medium.
9. Add garlic and red pepper flakes and cook approximately 30 seconds.
10. Add white wine and scrape the bottom of the skillet.
11. Simmer 2-3 minutes.
12. Finely grate approximately 1 teaspoon lemon zest into the skillet.
13. Add drained linguine and approximately 1/3 cup reserved pasta water.
14. Toss until the pasta is glossy and coated.
15. Return shrimp to the skillet.
16. Add remaining butter, juice of approximately half the lemon and parsley.
17. Toss briefly over low heat.
18. Add more pasta water if necessary.
19. Taste and adjust salt and lemon.
20. Serve immediately.

Nutrition

Chef's Notes

Do not overcook the shrimp. They finish cooking in the sauce with the pasta. Reserve pasta water to create a glossy sauce.

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