Shrimp Scampi with Linguine

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Ingredients

• 1 pound linguine pasta

• 1.5 pounds large shrimp, peeled and deveined

• 1 large red bell pepper, thinly sliced

• 6 cloves garlic, minced

• 1/2 cup fresh parsley, chopped

• 3/4 cup freshly grated parmesan cheese

• Salt and black pepper to taste

• Red pepper flakes (optional, for heat)

• 6 tablespoons unsalted butter

• 3 tablespoons extra virgin olive oil

• 1/2 cup dry white wine

• Juice of 1 large lemon (about 3 tablespoons)

• Zest of 1 lemon

Instructions

1. Step 1: Cook the Linguine Bring a large pot of salted water to a rolling boil. The water should taste like the sea, so don't be shy with the salt. Add the linguine and cook according to package directions until al dente, usually 8 to 10 minutes. Before draining, scoop out and reserve 1 cup of pasta water. This starchy liquid is liquid gold for bringing your sauce together. Drain the pasta but don't rinse it. That surface starch helps the sauce cling beautifully.
2. Step 2: Prepare the Shrimp While the pasta cooks, pat your shrimp completely dry with paper towels. This step is crucial for getting a nice sear instead of steaming them. Season both sides with salt and black pepper. Wet shrimp will never brown properly, so take an extra minute here. I like to lay them out on a plate lined with paper towels to absorb every bit of moisture.
3. Step 3: Sauté the Shrimp Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. When the butter stops foaming, add the shrimp in a single layer. Don't crowd the pan or they'll steam rather than sear. Cook for 2 minutes on the first side without moving them. You want that gorgeous golden color. Flip and cook another 1 to 2 minutes until just cooked through and pink. Remove shrimp to a plate immediately. They'll finish cooking in the sauce later, so slightly underdone is perfect.
4. Step 4: Cook the Aromatics and Vegetables In the same skillet, add 1 tablespoon of olive oil and the sliced red bell pepper. Sauté for 3 to 4 minutes until slightly softened but still with some snap. Add the minced garlic and cook for 30 seconds, stirring constantly. Garlic burns quickly and turns bitter, so keep it moving. The smell at this point should make your mouth water. This is when I know the magic is happening in my preparation of Shrimp Scampi with Linguine .
5. Step 5: Build the Sauce Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Those bits are pure flavor. Let the wine simmer for 2 minutes to cook off the alcohol. Add the remaining 4 tablespoons of butter, swirling the pan until it melts into a silky sauce. Stir in the lemon zest. Taste and adjust seasoning with salt and pepper.
6. Step 6: Combine Everything Return the shrimp to the pan along with any juices that accumulated on the plate. Add the drained linguine directly to the skillet. Using tongs, toss everything together, adding splashes of reserved pasta water as needed to create a glossy sauce that coats every strand. The pasta should look saucy but not swimming in liquid. Add half the chopped parsley and half the parmesan cheese, tossing again to incorporate.
7. Step 7: Finish and Serve Remove from heat and do a final taste test. Does it need more salt? A squeeze of lemon? Trust your palate. Transfer to a large serving bowl or individual plates. Top with remaining parsley and parmesan cheese. Serve immediately while the pasta is hot and the shrimp are tender. This dish waits for no one.

Nutrition

Calories: ' + d.