This shrimp scampi linguine has a dash of red pepper to add a bit of extra heat to this classic dinner entrée.
8 ounces linguine
3 tablespoons extra virgin olive oil, divided
1 pound large shrimp, peeled and deveined
6 tablespoons unsalted butter
6 garlic cloves, minced
1/4 teaspoon dried crushed red pepper
1/4 cup coarsely chopped fresh parsley
2 teaspoons lemon zest
1 tablespoon fresh lemon juice
3/4 teaspoon salt
How to Make It
Cook pasta in boiling salted water according to package directions; drain.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half of shrimp, and cook 1 minute on each side or until opaque. Transfer shrimp to a plate, cover, and keep warm. Repeat with 1 tablespoon oil and remaining shrimp.
Melt butter over medium heat in same skillet. Add remaining 1 tablespoon oil, garlic, and red pepper; sauté 3 minutes or until garlic starts to brown. Stir in cooked shrimp, parsley, lemon zest and juice, and salt; cook 1 minute. Add pasta, and cook 1 minute or until hot, tossing constantly. Serve immediately.
Great recipe. Fast and easy to make. For those who like it spicy adding a bit more pepper gives it an extra kick. I also used regular butter which eliminated the need for the 3/4 teaspoon salt. Love the lemon flavor, gives the dish an extra something. I've made it several times and everyone loved it!
I made this recipe and it was my first time making linguine. I must say it was really easy to make. I am use to southern cooking....when I do cook...this was a change of pace and absolutely DELICIOUS! I added some Old Bay Seasoning instead of salt and some scallops with the shrimp (I'm originally from Baltimore, MD) and got many compliments from my family! I loved the flavor and the ease of making it! I will be cooking this dish again!