This classic Shrimp Scampi is the ultimate weeknight dinner, delivering big flavors in under 30 minutes. Plump shrimp are sautéed with aromatic garlic, a hint of spicy red pepper, and bright lemon zest, then tossed into a silky sauce enriched with white wine and clam juice. The cornstarch slurry ensures the sauce clings perfectly to every strand of linguine. Fresh parsley and juicy plum tomatoes add freshness and color, balancing the richness of the olive oil. ItâÂÂs an elegant yet simple dish that feels restaurant-quality but is easy enough for busy nights. Serve immediately for the best texture.
Shrimp Scampi Over Linguini
Description
This classic Shrimp Scampi is the ultimate weeknight dinner, delivering big flavors in under 30 minutes. Plump shrimp are saut&# 195;©ed with aromatic garlic, a hint of spicy red pepper, and bright lemon zest, then tossed into a silky sauce enriched with white wine and clam juice. The cornstarch slurry ensures the sauce clings perfectly to every strand of linguine. Fresh parsley and juicy plum tomatoes add freshness and color, balancing the richness of the olive oil. ItâÂÂs an elegant yet simple dish that feels restaurant-quality but is easy enough for busy nights. Serve immediately for the best texture.Directions
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Cook linguini in a large pot of salted boiling water according to package directions until al dente. Drain and set aside, reserving about 1/4 cup of pasta water.
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In a small cup, whisk together the cornstarch and 1/4 cup (2 ounces) of the clam juice until smooth. Set aside.
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Heat olive oil in a large skillet or sauté pan over medium-high heat.
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Add the shrimp, salt, and crushed red pepper to the skillet. Cook for 2-3 minutes, turning once, until pink and opaque. Remove shrimp from the skillet and set aside on a plate.
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Reduce heat to medium. Add the minced garlic, thyme, and lemon peel to the same skillet. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
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Pour in the white wine and the remaining 6 ounces of clam juice. Bring the mixture to a gentle boil, scraping up any browned bits from the bottom of the pan.
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Stir the reserved cornstarch slurry again (as it may have settled) and slowly pour it into the simmering wine mixture while stirring constantly. Cook for 1-2 minutes until the sauce thickens slightly.
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Return the cooked shrimp and sliced plum tomatoes to the skillet. Toss gently to coat the shrimp in the sauce and warm the tomatoes through.
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Add the cooked linguini to the skillet. Toss everything together until the pasta is evenly coated with the sauce. Add a splash of reserved pasta water if the sauce is too thick.
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Remove from heat and stir in the chopped parsley. Serve immediately.
Nutrition Facts
Servings 4 cups
- Amount Per Serving
- Calories 294.2kcal
- % Daily Value *
- Total Fat 6.3g10%
- Saturated Fat 1.1g6%
- Cholesterol 224.5mg75%
- Sodium 3071.3mg128%
- Total Carbohydrate 9.4g4%
- Dietary Fiber 0.1g1%
- Sugars 1.4g
- Protein 47.0g94%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
