Garlicky Shrimp Scampi Linguine
Shrimp in lemony garlic butter tossed with linguine and parsley. Tastes like a night out, takes 30 minutes.
Ingredients
- 4 qt water
- 1¼ tbsp kosher salt
- 12 oz linguine
- 1 lb large shrimp peeled and deveined
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 6 cloves garlic thinly sliced
- ½ tsp red pepper flakes
- 1 lemon zested, then juiced
- ¾ cup pasta water saved before draining
- ⅓ cup chopped parsley
Steps
Bring 4 qt water to a boil with 1 tbsp kosher salt. Cook 12 oz linguine until 1 minute short of al dente.
Meanwhile, pat 1 lb large shrimp dry and season with the rest of the salt (¾ tsp kosher salt). Heat 2 tbsp olive oil in a large skillet over medium-high heat and cook the shrimp until just pink. Move to a plate.
Lower the heat to medium-low and add 2 tbsp unsalted butter, 6 cloves garlic, and ½ tsp red pepper flakes. Cook until the garlic is pale gold.
Scoop out ¾ cup pasta water, drain the pasta, and add it to the skillet with the zest and juice of 1 lemon and a splash of the pasta water.
Add the shrimp and the rest of the butter (2 tbsp unsalted butter) and toss until glossy, adding more pasta water as needed. Finish with ⅓ cup chopped parsley.
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