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Classic Shrimp Scampi Linguine in 30 Minutes

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Ingredients Method

Ingredients
  

Ingredients
  • 12 oz dry linguine 340 g
  • 1 Tbsp kosher salt for the pasta water
  • 1 1/4 lb large raw shrimp peeled and deveined (567 g), preferably 21/25 count
  • 1/2 tsp kosher salt divided
  • 1/4 tsp freshly ground black pepper
  • 2 Tbsp extra-virgin olive oil 30 ml
  • 4 Tbsp unsalted butter 57 g, divided
  • 1 small shallot finely chopped, about 2 oz (55 g)
  • 5 medium garlic cloves finely minced
  • 1/4 tsp crushed red pepper flakes
  • 1/3 cup dry white wine 80 ml
  • 1 tsp finely grated lemon zest
  • 2 Tbsp fresh lemon juice 30 ml
  • 1/4 cup finely chopped fresh flat-leaf parsley about 15 g
  • Up to 1 cup reserved pasta cooking water 240 ml, as needed

Method
 

Instructions
  1. Bring about 4 quarts water to a boil in a 5- to 6-quart pot. Add 1 tablespoon kosher salt and cook the linguine until about 1 minute shy of package directions. Reserve 1 cup pasta water, then drain without rinsing.
  2. Pat the shrimp dry and season with 1/4 teaspoon salt and the black pepper. Heat the olive oil and 2 tablespoons butter in a 12-inch skillet over medium-high heat. Cook the shrimp for 1 to 2 minutes per side, until pink and just opaque, then transfer to a plate.
  3. Reduce the heat to medium and cook the shallot for 1 to 2 minutes. Add garlic and red pepper flakes and cook for about 30 seconds. Add the wine and simmer for 2 to 3 minutes, scraping the skillet, until reduced by roughly half.
  4. Add the linguine, lemon zest, lemon juice, remaining 1/4 teaspoon salt, and 1/3 cup pasta water. Toss for 1 to 2 minutes, then gradually add the remaining 2 tablespoons butter. Return the shrimp and their juices, add parsley, and toss for 30 to 60 seconds until heated through. Add extra pasta water 1 to 2 tablespoons at a time if needed and serve immediately.