I shared a delicious Baked Shrimp Scampi recipe with you a little while ago, but I wanted to make one with pasta. This linguine and shrimp scampi tasted light, lemony and delicious. It was a perfect spring dinner.
- 1 1/2 tablespoons minced garlic (4 cloves)
- 1 pound large shrimp (about 16 shrimp), peeled and deveined
- 1/3 cup chopped fresh parsley leaves
- 1 lemon, zest grated
- 1/4 cup freshly squeezed lemon juice (1-2 lemons)
- 1/8 cup dry vermouth
- 1/8 teaspoon hot red pepper flakes
In a large pot of boiling salted water, cook the linguine for 7 to 10 minutes, or according to the directions on the package. Toss the shrimp with the salt and pepper and set aside. In another large (12-inch), heavy-bottomed pan, melt the butter, olive oil and red pepper flakes over medium-low heat. Add the shrimp, and saute until the shrimp just turn pink, about 3- 5 minutes, turning them midway. You don't need to stir the shrimp. Just turn them once when you see them start to turn pink around the edges.
|Turn the Shrimp Once When They Start to Turn Pink|
Remove the shrimp from the pan to another plate. Add the garlic to the pan. Saute the garlic for one minute. Be careful, the garlic burns easily! Add the parsley, lemon zest, lemon juice and vermouth. Cook together for one minute. Toss to combine.
|The Scampi Sauce|
|Toss the Linguine, Shrimp and Scampi Sauce Together|
Looking for another shrimp recipe? Try my Stovetop Shrimp and Pasta.