Spaghetti shrimp scampi

Spaghetti shrimp scampi

 

Spaghetti shrimp scampi

  • Kosher salt
  • 12 ounces linguine
  • 1 1/4 pounds large shrimp, peeled and deveined
  • 1/3 cup extra-virgin olive oil 
  • 5 cloves garlic, minced
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 1/3 cup dry white wine
  • Juice of 1/2 lemon, plus wedges for serving
  • 4 tablespoons unsalted butter, cut into pieces
  • 1/4 cup finely chopped fresh parsley
  1. Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs. Reserve 1 cup cooking water, then drain.

  2. Meanwhile, season the shrimp with salt. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, 30 seconds to 1 minute. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 1 to 2 minutes per side. Remove the shrimp to a plate. Add the wine and lemon juice to the skillet and simmer until slightly reduced, 2 minutes. 

  3. Return the shrimp and any juices from the plate to the skillet along with the linguine, butter and 1/2 cup of the reserved cooking water. Continue to cook, tossing, until the butter is melted and the shrimp is hot, about 2 minutes, adding more of the reserved cooking water as needed. Season with salt; stir in the parsley. Serve with lemon wedges. 

Italian
Shellfish Recipes, Shrimp

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