Shrimp Scampi with Linguine

Servings: 4 · Prep: 15 min · Cook: 25 min · Total: 40 min

Ingredients

• 1 1/2 pounds raw large shrimp
• 12 ounces dry linguine
• 4 each large garlic cloves
• 1/4 cup unsalted butter
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1/2 cup dry white wine
• 1/4 cup fresh flat-leaf parsley
• 1 tablespoon fine sea salt
• 1/4 teaspoon ground black pepper
• 4 quarts water

Equipment

Measuring Spoons; Cutting Board; Colander; Chef’s knife; Heatproof measuring cup; clean plate; 12-inch deep skillet; 8-quart pot; Clean tongs; Clean instant-read thermometer; measuring spoons; cutting board; colander; chef’s knife; heatproof measuring cup

Steps

1. Prepare the ingredients. Wash your hands with soap and water for 20 seconds. Rinse the lemon and parsley under running water and dry them. Mince the garlic, squeeze and measure the lemon juice, and chop and measure the parsley. Have the remaining sauce ingredients measured before cooking.
   • 4 Each garlic — finely minced
   • 1/4 cup butter
   • 2 tablespoons olive oil
   • 2 tablespoons lemon juice — squeezed
   • 1/2 cup white wine
   • 1/4 cup flat-leaf parsley — finely chopped
2. Boil the water and season the shrimp. Bring the 4 quarts of water to a rolling boil in the pot. Meanwhile, pat the thawed shrimp dry with paper towels and season with the measured 1/2 teaspoon salt and 1/4 teaspoon pepper. Wash your hands and clean surfaces that touched the raw shrimp.
   • 1 1/2 pounds shrimp — peeled, deveined, and tail-off
   • 1/2 teaspoon salt
   • 1/4 teaspoon Ground Black Pepper
   • 4 quarts Water

   Wash hands and clean utensils and surfaces that contacted raw shrimp before they touch cooked food.

3. Cook the linguine. Add the remaining 2 1/2 teaspoons salt to the boiling water, then add the linguine. Cook according to the package timing until al dente, stirring occasionally. While the pasta cooks, prepare the sauce.
   • 2 1/2 teaspoons salt
   • 12 ounces linguine

   Add linguine carefully to avoid splashing boiling water.

4. Make the garlic-wine sauce. Heat the olive oil and 2 tablespoons butter in the skillet over medium-low heat. Add the garlic and cook for 45–60 seconds, stirring, until fragrant but not browned. Add the wine, increase the heat to medium, and simmer for 2–3 minutes, until reduced by about half. Stir in the lemon juice and lower the heat to maintain a gentle simmer.
   • 2 tablespoons olive oil
   • 2 tablespoons butter
   • 4 Each garlic — finely minced
   • 1/2 cup white wine
   • 2 tablespoons lemon juice — squeezed
5. Gently cook the shrimp. Arrange the shrimp in the sauce in an even layer. Cook gently for about 2 minutes, turn them, and continue cooking for 1–3 minutes, just until pearly and opaque throughout and the thickest part reaches 145°F. Use clean tongs to transfer the cooked shrimp to a clean plate, leaving the sauce in the skillet. Remove the skillet from the heat if the pasta is not ready.
   • 1 1/2 pounds shrimp — peeled, deveined, and tail-off

   Check that shrimp reaches 145°F at its thickest part with a clean instant-read thermometer; clean the thermometer before and after checking.

6. Toss the linguine with the sauce. Reserve 1 cup of pasta cooking water, then drain the linguine without rinsing. Return the skillet to medium-low heat. Add the linguine and 1/4 cup of the reserved water to the sauce and toss for 30–60 seconds. Remove from the heat and add the remaining 2 tablespoons butter, tossing until melted and glossy. If the pasta looks dry, add water from the remaining reserved 3/4 cup, 1 tablespoon at a time, until the sauce lightly coats the strands.
   • 2 tablespoons butter

   Handle and reserve the hot pasta water carefully, and drain cautiously to avoid scalds.

7. Finish and serve. Add the cooked shrimp, any juices collected on the plate, and all the parsley. Toss gently just until combined; do not simmer again. Divide the pasta, shrimp, and sauce evenly among four plates and serve immediately.
   • 1/4 cup flat-leaf parsley — finely chopped

https://plumtally.com/recipes/shrimp-scampi-with-linguine-rpp5hagnbh0e