Pasta is always a good idea. And pasta with shrimp is an even better idea! This shrimp scampi is light and still indulgent but won’t leave you feeling too heavy and bloated afterwards. It is salty, lemony, and buttery. This is the perfect dish for a warm spring or summer evening with a crisp glass of white wine to sip on. It is also great for making your family or friends think you spent hours making a fancy dish – when in reality this dish takes only about 30 minutes and comes together easily. If you love shrimp, pasta, and wine – this is the perfect dish for you. Don’t worry though, the alcohol in the wine cooks out so this is safe for everyone to eat – well unless you have a selfish allergy, then you might want to steer clear of this dish.
- 1lb Shrimp, peeled and deveined
- 1/2lb Linguine Pasta
- 1 Shallot, Diced
- 4 Tbsp Butter
- 1 Lemon, Juiced
- 1 Cup Chardonnay – you can also use any white wine you have on hand
- 2 Tbsp Minced Garlic/Garlic Paste
- 4 Tbsp Parsley, finely chopped
- Serves: 2-3
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 Minutes
- Pat the shrimp dry with a paper towel and season with salt and pepper on both sides.
- Bring a large pot of generously salted water to a boil. Once boiling, add the linguine and cook until al dented – about 7-8 minutes.
- When the pasta is finished cooking, reserve about 1 cup of the pasta water in a bowl and set aside. Drain the remaining water and set the pasta aside.
- Melt the butter in a large sauce pan over medium heat. Once the butter is melted, add in the shallot and cook for 3-5 minutes until the shallot becomes translucent.
- Add in the wine allow it to reduce for 5-8 minutes stirring occasionally.
- Next, add in the garlic, lemon juice, and parsley and stir to combine.
- Add in the shrimp and cook for about two minutes on each side until the shrimp turn pink.
- Turn off the heat and add in the linguine – stir so the pasta gets well coated with the sauce.
- Serve and top with freshly grated parmesan and pepper!
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