½tspred pepper flakes (less if you are sensitive to spice)
½cupdry white wine chardonnay or pinot grigio work great
3tbsp fresh squeezed lemon juice
1tspzest of a lemondivided
12ozlinguine cooked per package instructions
fresh grated parmesan cheese
THIS RECIPE COMES TOGETHER VERY QUICKLY. I recommend while the shrimp marinates that you get all your ingredients measured and prepped.
In a large bowl toss the shrimp with 1 tbsp extra virgin olive oil, 1 minced garlic clove, ½ tsp lemon zest, 1 tsp kosher salt, and ½ tsp black pepper. Let this marinate for 15-20 minutes.
In a large pot of salted boiling water cook the linguine per package instructions.
While the pasta is cooking, in a large skillet over medium heat add the remaining 2 tbsp extra virgin olive oil. When it is hot sauté the shrimp for approx. 1 minute per side. Using tongs transfer the shrimp to a plate.
In the same skillet add the remaining 3 minced garlic cloves and red pepper flakes, sauté for 30 second, not allowing the garlic to brown.
Pour in the wine and lemon juice and simmer for about 2 minutes.
Add the cubed butter and simmer in the sauce until it is melted and the sauce is thickening, about 1 minute.
Add the shrimp to the pan along with any juices from the plate, chopped parsley, lemon zest and the cooked linguine.
Toss everything together so the pasta is coated with the sauce.
Serve immediately with fresh grated parmesan cheese.
Storing: Store any leftover Shrimp Scampi Linguine in the fridge in an air tight container for up to 3 days. Reheating: The butter/oil will solidify on the pasta and shrimp when it is in the fridge. Add very little broth/water and reheat in the microwave or on the stovetop over low heat.Extra Virgin Olive Oil: Make sure that you use Extra Virgin Olive Oil, not regular olive oil.