About
Full restaurant flavor in just 40 minutes. Seriously! Weeknight Scampi pan-fries beautiful savory shrimp in butter and garlic and serves it up in a delicious white wine sauce with a hint of lemon. Soaked up by tender linguine, each bite is summery and vibrant! Weeknight Scampi is how you make Wednesday night feel like Friday night at a restaurant!
Ingredients
- 1 (16-ounce) box linguine
- 4 tablespoons butter, divided
- 4 tablespoons extra-virgin olive oil, divided, plus more, to taste
- 2 shallots, finely diced
- 2 cloves garlic, minced
- red pepper flakes, optional, to taste
- 1 pound shrimp, peeled and deveined
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1/2 cup dry white wine
- 1 lemon, juiced
- 1/4 cup finely parsley leaves, finely chopped
Directions
Step 1 -In a large pot of salted, boiling water, add the linguine and cook until al dente, according to the package directions. Make sure to stir the pasta so it doesn't stick together.
Step 2 -Drain the pasta.
Step 3 -In a large skillet over medium-high heat, add 2 tablespoons of the butter and 2 tablespoons of the olive oil and heat until the butter melts.
Step 4 -Add the shallots, the garlic, and the red pepper flakes and cook, while stirring, until the shallots are translucent, about 3-4 minutes.
Step 5 -Season the shrimp with the salt and the pepper.
Step 6 -Add the shrimp to the pan and cook, turning once, until they have turned pink and reach an internal temperature of 145 degrees F, about 2-3 minutes.
Step 7 -Transfer the shrimp to a clean plate and keep them warm.
Step 8 -Add the wine and the lemon juice to the pan and bring the mixture to a boil.
Step 9 -Add the remaining butter and 2 tablespoons of the remaining olive oil to the pan and heat, while stirring, until the butter melts.
Step 10 -Add the shrimp, the parsley, and the linguine to the pan and cook, while stirring, until heated through.
Step 11 -Season the shrimp mixture with the salt and the pepper.
Step 12 -Serve the scampi drizzled with the extra olive oil.
