Restaurant-quality shrimp scampi with perfectly cooked linguine in a luxurious garlic cream sauce, all made in one pot for easy cleanup and maximum flavor.
Recipe Details
Ingredients
- 340g linguine pasta
- 680g large shrimp, peeled and deveined
- 60g unsalted butter
- 30ml extra virgin olive oil
- 6 cloves garlic cloves, minced
- 120ml dry white wine
- 480ml chicken broth
- 240ml heavy cream
- 60ml fresh lemon juice
- 1 tbsp fresh lemon zest
- 75g freshly grated Parmesan cheese
- 1/2 tsp red pepper flakes
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 30g fresh parsley, chopped
Instructions
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Pat 680g large shrimp dry and season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Set aside at room temperature while preparing other ingredients.
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In a large, deep skillet or Dutch oven, heat 30ml extra virgin olive oil and 2 tablespoons of 60g unsalted butter over medium-high heat. Add seasoned shrimp and cook for 1-2 minutes per side until pink and just cooked through. Remove shrimp to a plate and set aside.
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In the same pan, add remaining 60g unsalted butter and 6 cloves garlic cloves. Sauté for 30 seconds until fragrant, being careful not to burn. Add 1/2 tsp red pepper flakes and cook for another 15 seconds.
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Pour in 120ml dry white wine and let it bubble for 2 minutes to cook off the alcohol. Add 480ml chicken broth and bring to a simmer.
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Add 340g linguine pasta to the pan, breaking it in half if needed to fit. Stir to submerge the pasta in the liquid. Cover and cook for 8-10 minutes, stirring occasionally, until pasta is almost tender.
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Reduce heat to medium-low and stir in 240ml heavy cream. Simmer uncovered for 2-3 minutes until the sauce thickens slightly and pasta is al dente.
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Remove from heat and immediately stir in 75g freshly grated Parmesan cheese, 60ml fresh lemon juice, and 1 tbsp fresh lemon zest. Add the cooked shrimp back to the pan along with any accumulated juices.
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Toss everything together gently and let stand for 2 minutes to allow the sauce to finish thickening. Taste and adjust seasoning with salt and pepper as needed.
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Garnish with 30g fresh parsley and serve immediately with additional Parmesan cheese if desired.
Tips
Shrimp Selection: Use 21-25 count shrimp for the best texture. Avoid overcooking by removing them as soon as they turn pink and curl slightly.
Wine Substitute: If you prefer not to use wine, substitute with additional chicken broth plus 1 tablespoon of lemon juice for acidity.
Pasta Consistency: The pasta will continue to absorb liquid as it sits, so serve immediately for the best texture. If the sauce gets too thick, thin with a splash of pasta water or broth.
Make-Ahead Notes: This dish is best served fresh, but leftovers can be stored for 2 days. Reheat gently with a splash of cream or broth to loosen the sauce.
Flavor Variations: Add sun-dried tomatoes, spinach, or mushrooms during the garlic sauté step for extra vegetables and flavor.
Serving Suggestions: Pair with a crisp white wine like Pinot Grigio and a simple green salad with lemon vinaigrette.