Shrimp scampi

Name: Shrimp scampi
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: European, Mediterranean, Italian
Ingredients: Kosher salt; 12 ounces linguine; 1 1/4 pounds large shrimp, peeled and deveined; 1/3 cup extra-virgin olive oil; 5 cloves garlic, minced; 1/4 to 1/2 teaspoon red pepper flakes; 1/3 cup dry white wine; Juice of 1/2 lemon, plus wedges for serving; 4 tablespoons unsalted butter, cut into pieces; 1/4 cup finely chopped fresh parsley

3 steps

Prep:10minCook:30min

Updated at: Thu, 17 Aug 2023 06:03:56 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories726.6 kcal (36%)

Total Fat32.2 g (46%)

Carbs65.8 g (25%)

Sugars2.5 g (3%)

Protein40.1 g (80%)

Sodium372.2 mg (19%)

Fiber2.9 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

kosher salt

12 ounceslinguine

1.25 poundsshrimp peeled and deveined

large

⅓ cupextra-virgin olive oil

5cloves garlic

minced

¼ teaspoonred pepper flakes

⅓ cupdry white wine

0.5lemon

juice of, plus wedges for serving

4 tablespoonsunsalted butter

cut into pieces

¼ cupfresh parsley

finely chopped

Instructions

Step 1

Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs. Reserve 1 cup cooking water, then drain.

Step 2

Meanwhile, season the shrimp with salt. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, 30 seconds to 1 minute. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 1 to 2 minutes per side. Remove the shrimp to a plate. Add the wine and lemon juice to the skillet and simmer until slightly reduced, 2 minutes.

Step 3

Return the shrimp and any juices from the plate to the skillet along with the linguine, butter and 1/2 cup of the reserved cooking water. Continue to cook, tossing, until the butter is melted and the shrimp is hot, about 2 minutes, adding more of the reserved cooking water as needed. Season with salt; stir in the parsley. Serve with lemon wedges.