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Shrimp Scampi Pasta
Shrimp scampi with pasta is the ultimate seafood pasta dish. Works with any pasta; angel hair is less filling.
- Pan
- Skillet
- 16 oz. package linguine pasta
- 2 tbsp butter
- 2 tbsp extra-virgin olive oil
- 2 shallots, finely diced
- 2 cloves garlic, minced
- 1 pinch red pepper flakes (Optional)
- 1 lb pound shrimp, peeled and deveined
- 1 pinch kosher salt and freshly ground pepper
- ½ cup cup dry white wine
- 1 lemon, juiced
- 2 tbsp butter
- 2 tbsp extra-virgin olive oil
- ¼ cup finely chopped fresh parsley leaves
- 1 tsp extra-virgin olive oil, or to taste
Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.
Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.
Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper.
Drizzle with 1 teaspoon olive oil to serve.
