Shrimp Scampi Linguine
Seafood and pasta come together in this classic dish.
Makes
Serving size
Ingredients
8-ounces dry linguini
4 tablespoons unsalted butter, divided
2 tablespoons olive oil, divided
¼ cup shallots, sliced thin
1 clove garlic, sliced thin
½-pound shrimp, peeled, cleaned, deveined, no tails
¼ cup dry white wine
1 tablespoon lemon juice
1 teaspoon dried basil
2 teaspoons garlic powder
2 tablespoons fresh parsley, chopped
4 tablespoons parmesan, grated
1 lemon, sliced into wedges
Instructions
- Cook linguine according to package instructions.
- Melt 1 tablespoon of butter and 1 tablespoon of oil in a large skillet over medium-high heat.
- Add shallots and garlic. Cook 2 to 3 minutes or until shallots are golden.
- Add the shrimp and cook 2 to 3 minutes or until shrimp turn pink.
- Remove shrimp and add the white wine, lemon juice, basil, and garlic powder. Stir quickly then add 1 tablespoon of butter and 1 tablespoon of oil.
- When butter is melted, add shrimp back in along with parsley. Stir well and turn off heat.
- Add the pasta and the remaining 2 tablespoons of butter.
- Toss until butter is melted.
- Divide into 4 bowls, top each with 1 tablespoon of parmesan, and serve with a lemon wedge to squeeze over top.
Cooking Tip
Substitute veggie or chicken broth for the wine if you’d like to avoid alcohol. Substitute zucchini noodles for linguine for lower carb option. Simply spiralize the zucchini and add to the pan before adding the shrimp. Cook 2 minutes, then add shrimp.
Recipe contributed by Satellite Healthcare
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