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- 8 ounces linguine pasta - 6 tablespoons unsalted butter - 4 cloves garlic, minced - 1 pound large shrimp, peeled and deveined - 1 teaspoon red pepper flakes (adjust to taste) - 1 cup chicken broth - 2 tablespoons lemon juice - 1 teaspoon zest from one lemon - Fresh parsley, chopped (for garnish) - Salt and pepper, to taste You can add a few extra touches to make this dish shine. Consider these options: - Grated Parmesan cheese for a creamy finish. - A splash of white wine to enhance the sauce. - Cherry tomatoes for a burst of color and sweetness. - Spinach or arugula for a fresh green touch. Not every ingredient is set in stone. Here are some swaps you can make: - Use olive oil instead of butter for a lighter option. - Swap shrimp for scallops or lobster for a richer dish. - Vegetable broth can replace chicken broth for a vegetarian version. - Use lemon zest from a lime for a different citrus twist. These notes help you customize your dish based on what you have at home. Enjoy the cooking journey! To start, fill a large pot with salted water. Bring it to a boil. Add 8 ounces of linguine pasta. Cook it according to the package instructions until it is al dente. This usually takes about 8 to 10 minutes. Once done, drain the pasta. Be sure to save about 1 cup of the pasta water. This water is key for your sauce later. Next, grab a large skillet and place it over medium heat. Melt 4 tablespoons of unsalted butter in the skillet. Once the butter is melted, add 4 cloves of minced garlic. Sauté the garlic for about 1 minute. You want it to be fragrant but be careful not to let it burn. Burnt garlic will ruin your dish. Now, it’s time to add the star of the dish: shrimp. Add 1 pound of peeled and deveined large shrimp to the skillet. Sprinkle in 1 teaspoon of red pepper flakes, along with salt and pepper to taste. Cook the shrimp for about 2 to 3 minutes. They should turn pink and opaque. Once cooked, remove the shrimp from the skillet and set them aside. In the same skillet, pour in 1 cup of chicken broth. Turn up the heat and bring it to a simmer. Add 2 tablespoons of lemon juice and the zest from one lemon. Allow the sauce to reduce for about 3 to 4 minutes. This will help concentrate the flavors. Now, add the cooked linguine and shrimp back into the skillet. Toss everything together to coat the pasta and shrimp with the sauce. If it looks dry, add some of the reserved pasta water. This will help create a smooth sauce. Stir in the remaining 2 tablespoons of butter until it melts and blends well. Taste your dish. Adjust the seasoning with salt and pepper if needed. Remove the skillet from heat. Garnish with fresh chopped parsley for a pop of color. Serve your Garlic Butter Scampi Linguine hot and enjoy! To make great shrimp, start by using fresh or thawed shrimp. Cook the shrimp in a hot skillet. Do not overcrowd the pan. This helps them cook evenly. Watch for the color change. The shrimp should turn pink and opaque. This takes about 2-3 minutes. Remove them once cooked to avoid overcooking. Overcooked shrimp become rubbery and tough. Red pepper flakes give the dish a nice kick. Start with a small amount. You can always add more if you like heat. Mix it in when you add the shrimp. Taste as you go, and adjust the heat. If it gets too spicy, add more butter or chicken broth. This balances the flavors and cools the heat. For a creamy sauce, be mindful of the pasta water. Reserve some before draining the linguine. This starchy water helps thicken the sauce. Start by adding a little at a time. Stir well and check the consistency. If it’s too thick, add more pasta water. For extra creaminess, ensure you add the last bit of butter at the end. This makes the sauce rich and smooth. {{image_2}} You can boost the nutrition of your Garlic Butter Scampi Linguine by adding veggies. Fresh spinach, cherry tomatoes, or zucchini work well. Start by sautéing these vegetables with the garlic. They will add color and flavor to your dish. Plus, they give you extra vitamins and minerals. You can mix and match based on what you like. Broccoli or asparagus also make great choices. Just be sure to cook them until they are tender. If you want a twist, try using different seafood. Scallops or crab meat taste fantastic in this dish. You can also use mixed seafood for variety. Just make sure to adjust the cooking time. Scallops might need a bit more time than shrimp. Keep an eye on them until they are cooked through. This way, you can create new flavors while enjoying the same rich garlic butter sauce. For gluten-free options, there are many pastas to choose from. Brown rice or quinoa pasta works well. These options keep the dish tasty and satisfying. Cook them just like regular pasta, and you’ll get great results. Always check the package for specific cooking times. You can enjoy this classic dish without gluten while still loving every bite! To store leftover Garlic Butter Scampi Linguine, let it cool first. Place it in an airtight container. It will stay fresh in the fridge for up to three days. Make sure to cover it well to keep moisture in. When reheating, use a skillet over low heat. Add a splash of chicken broth or water to help it steam. Stir gently to warm it through. This method keeps the pasta from becoming dry. You could also microwave it, but cover it with a damp paper towel for moisture. To freeze Garlic Butter Scampi Linguine, place it in a freezer-safe container. It can last up to two months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat as mentioned for the best taste and texture. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place them in cold water for about 15 minutes. This helps them cook evenly. Frozen shrimp can work well in this dish. Linguine is the best pasta for this recipe. Its flat shape holds the sauce well. You can also try fettuccine or spaghetti if you prefer. Each type offers a different texture. To make this dish dairy-free, use olive oil instead of butter. You can add a little coconut cream for richness. This change keeps the dish creamy without dairy. A crisp white wine pairs best. Try Sauvignon Blanc or Pinot Grigio. These wines enhance the flavors of the shrimp and garlic. They also balance the dish's richness well. Leftovers can last up to three days in the fridge. Store them in an airtight container. When ready to eat, reheat gently on the stove or in the microwave. This will help keep the shrimp tender. In this post, we covered the ingredients, instructions, and tips for Garlic Butter Scampi Linguine. You learned how to cook shrimp, make a creamy sauce, and add tasty variations. Storing leftovers and reheating them was also discussed. Overall, this dish is simple and delicious. You can impress your family or friends with ease. Enjoy your cooking journey!

Garlic Butter Scampi Linguine

Indulge in a delicious Garlic Butter Scampi Linguine that's quick and easy to prepare! This mouthwatering dish features succulent shrimp, garlic, and a zesty lemon sauce, all tossed with perfectly cooked linguine. In just 25 minutes, you can create a restaurant-quality meal that’s sure to impress. Ready to elevate your dinner game? Click through for the full recipe and enjoy a flavorful feast tonight!
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Ingredients
  

8 ounces linguine pasta

6 tablespoons unsalted butter

4 cloves garlic, minced

1 pound large shrimp, peeled and deveined

1 teaspoon red pepper flakes (adjust to taste)

1 cup chicken broth

2 tablespoons lemon juice

1 teaspoon zest from one lemon

Fresh parsley, chopped (for garnish)

Salt and pepper, to taste

Instructions
 

Cook the Linguine: In a large pot of salted boiling water, cook the linguine according to the package instructions until al dente. Drain and set aside, reserving about 1 cup of pasta water.

    Sauté the Garlic: In a large skillet over medium heat, melt 4 tablespoons of butter. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

      Cook the Shrimp: Add the shrimp to the skillet and sprinkle with red pepper flakes, salt, and pepper. Cook for 2-3 minutes until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.

        Create the Sauce: In the same skillet, pour in the chicken broth and bring it to a simmer. Add the lemon juice and zest, and let it reduce slightly for about 3-4 minutes.

          Combine Linguine and Shrimp: Add the cooked linguine and shrimp back to the skillet. Toss everything together, adding the reserved pasta water as needed to create a cohesive sauce. Stir in the remaining 2 tablespoons of butter until melted and combined.

            Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Remove from heat, garnish with chopped parsley, and serve immediately.

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