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To make easy shrimp scampi linguine, gather these key ingredients: - 8 ounces linguine pasta - 1 pound large shrimp, peeled and deveined - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1/2 teaspoon red pepper flakes (adjust for spice) - 1 lemon, zested and juiced - 1/2 cup chicken broth (low sodium) - 1/4 cup fresh parsley, chopped - Salt and pepper, to taste - Grated Parmesan cheese, for serving (optional) Each ingredient plays a vital role. The linguine serves as a perfect base, while the shrimp offers a tender and juicy bite. Butter and garlic create a rich, savory sauce that makes this dish shine. Red pepper flakes add a bit of heat, and lemon gives it a bright finish. Fresh parsley adds color and freshness. If you like, top it all with Parmesan for a delicious touch. {{ingredient_image_1}} To start, fill a large pot with water. Add a good amount of salt to the water. Bring the water to a boil. Once boiling, add 8 ounces of linguine. Cook according to the package instructions until it is al dente. This usually takes about 8 to 10 minutes. To check for doneness, taste a strand of pasta. It should be firm but not hard. Once done, drain the pasta and set it aside. Make sure to save about a cup of the pasta water for later. Take 1 pound of large shrimp and pat them dry. Use paper towels to remove excess moisture. This step is key for a good sear. Next, season the shrimp lightly with salt and pepper. This simple seasoning will enhance the shrimp's natural flavors. In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Once the butter is melted, add 4 cloves of minced garlic and 1/2 teaspoon of red pepper flakes. Sauté them for about 1 minute until you can smell the garlic. This is when it gets fragrant. Now, add the shrimp to the skillet. Cook the shrimp for 2-3 minutes on each side. You know they are done when they turn pink and opaque. Remove the shrimp from the skillet and set them aside. In the same skillet, pour in 1/2 cup of low-sodium chicken broth. Add the juice and zest of 1 lemon. Bring this mixture to a simmer. Let it reduce slightly for about 2-3 minutes. After that, stir in the remaining 2 tablespoons of butter until it melts. This will create a rich sauce. Next, return the cooked shrimp to the skillet. Add the drained linguine as well. If the sauce looks too thick, add some of that reserved pasta water. This will help reach the desired consistency. Toss everything together until the pasta is well coated in the sauce. Finally, stir in 1/4 cup of chopped fresh parsley. Taste the dish and adjust seasoning with more salt and pepper if needed. For serving, plate the linguine in bowls. You can sprinkle some grated Parmesan cheese on top if you like. A little extra squeeze of lemon also adds brightness. Enjoy your easy shrimp scampi linguine! To cook linguine perfectly, start with a large pot of water. Add a good amount of salt. This helps flavor the pasta. Bring the water to a rolling boil before adding the linguine. Cook it for about 8-10 minutes. Check for al dente by tasting a strand. It should be firm but not hard. Don’t forget to reserve a cup of pasta water for later. Butter and garlic are key to great flavor. Use unsalted butter for better control over saltiness. Four tablespoons provide a rich taste. Four cloves of garlic add a nice punch. If you love zest, add more lemon peel. Red pepper flakes bring heat; adjust to your spice level. Overcooking shrimp turns them rubbery. Cook shrimp until they turn pink and opaque. This takes about 2-3 minutes per side. Watch closely! Overcooked pasta can get mushy. Stick to the cooking time and taste often. If you do mess up, don’t worry. Just adjust the dish by adding fresh herbs or more lemon. Pro Tips Perfectly Cooked Shrimp: Be careful not to overcook the shrimp; they should only take 2-3 minutes per side. Overcooked shrimp become rubbery. Flavor Boost: Add a splash of white wine to the skillet after sautéing the garlic for an extra layer of flavor in the sauce. Herb Variations: While parsley is great, try substituting or adding fresh basil or dill for a different taste profile. Serving Suggestions: Pair this dish with a crisp green salad or garlic bread to round out the meal and soak up the sauce. {{image_2}} You can switch up the pasta in this dish. Use spaghetti, fettuccine, or even gluten-free pasta. Each type brings a unique texture. For seafood, shrimp isn't your only option. You can use scallops, crab, or even fish fillets. Just adjust the cooking time based on what you choose. Want to add more color and flavor? Toss in some fresh spinach or cherry tomatoes. They cook quickly and add a nice pop. This makes the dish more nutritious too. You can also play with spices. Add herbs like basil or thyme for a fresh twist. A pinch of smoked paprika can also enhance the depth of flavor. If you're looking for a lighter meal, swap out the butter. Use olive oil or a plant-based butter instead. This cuts calories while keeping it tasty. You can also reduce the amount of pasta. Try using zucchini noodles or spaghetti squash. These options are lower in carbs and add extra veggies to your plate. To store leftovers, let the shrimp scampi linguine cool first. Place it in an airtight container. Make sure to cover it well to keep it fresh. Store it in the fridge. This will help keep it tasty for the next few days. Use it within 2-3 days for the best flavor. When you reheat, add a bit of water or broth. This will help the sauce return to its creamy state. If you want to freeze shrimp scampi linguine, follow these simple steps. Let it cool completely. Then, divide it into portions. Use freezer-safe bags or containers. Squeeze out any extra air before sealing. This will help prevent freezer burn. To reheat, thaw the dish overnight in the fridge. Then, warm it gently on the stove over low heat. Add a splash of chicken broth to bring back the sauce. When stored properly, shrimp scampi linguine lasts well. In the fridge, it stays good for about 2-3 days. If you freeze it, you can keep it for up to 2 months. After that, the taste may not be as great. Always check for signs of spoilage before eating. If it looks or smells off, it's best to throw it away. You can make shrimp scampi without wine by using chicken broth. Chicken broth adds depth and flavor without the alcohol. You can also use lemon juice to brighten the dish. Vegetable broth works too, if you prefer. Yes, you can use frozen shrimp. Just remember to thaw them first. To thaw, place the shrimp in cold water for about 15 minutes. You can also leave them in the fridge overnight. After thawing, pat them dry before cooking. This helps them cook evenly and keeps them juicy. You can pair shrimp scampi linguine with a fresh salad. A simple green salad with a lemon vinaigrette works well. Garlic bread is another great side. It helps soak up the sauce. Roasted vegetables, like asparagus or broccoli, also make a tasty addition. This blog post shared a simple and tasty shrimp scampi recipe. We covered the key ingredients, step-by-step cooking instructions, and tips for perfecting your dish. I also explored variations, storage tips, and answered common questions. Remember, you can adapt the recipe to fit your taste. Enjoy experimenting with new flavors and ingredients. Cooking should be fun and delicious, so dive in and make your own shrimp scampi today!

Easy Shrimp Scampi Linguine

Indulge in this easy shrimp linguine recipe that combines garlic butter shrimp linguine with zesty lemon and a hint of spice for a quick seafood pasta dish! This creamy shrimp linguine is perfect for a cozy dinner. Ready in just 25 minutes, it’s sure to impress. Don’t miss out on this delicious lemon garlic shrimp pasta—save and share for your next meal! #ShrimpScampi #PastaRecipes #SeafoodLovers #QuickDinnerIdeas
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Ingredients
  

8 ounces linguine pasta

1 pound large shrimp, peeled and deveined

4 tablespoons unsalted butter

4 cloves garlic, minced

1/2 teaspoon red pepper flakes (adjust for spice)

1 lemon, zested and juiced

1/2 cup chicken broth (low sodium)

1/4 cup fresh parsley, chopped

Salt and pepper, to taste

Grated Parmesan cheese, for serving (optional)

Instructions
 

Cook the Linguine: In a large pot of salted boiling water, cook the linguine according to package instructions until al dente. Drain and set aside, reserving a cup of the pasta water.

    Prepare the Shrimp: Pat the shrimp dry with paper towels and season lightly with salt and pepper.

      Sauté Garlic and Shrimp: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced garlic and red pepper flakes; sauté for about 1 minute until fragrant. Add the shrimp and cook for 2-3 minutes on each side until they are pink and opaque. Remove the shrimp from the skillet and set aside.

        Make the Sauce: In the same skillet, add the chicken broth, lemon juice, and lemon zest. Bring to a simmer and let it reduce slightly for about 2-3 minutes. Add the remaining butter and stir until melted.

          Combine Pasta and Shrimp: Return the shrimp to the skillet along with the cooked linguine. If the sauce is too thick, add some reserved pasta water to reach desired consistency. Toss everything together until the pasta is well coated in the sauce.

            Finish with Herbs: Stir in the chopped parsley, and adjust seasoning with salt and pepper as needed.

              Serve: Plate the linguine in bowls, topped with a sprinkle of Parmesan cheese if desired, and an extra squeeze of lemon for brightness.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4