Italian-American 15 min

Shrimp Scampi

Name: Shrimp Scampi
Total time: 15 min
Yield: 2 servings
Cuisine: Italian-American
Ingredients: 1.5 lbs large shrimp (16/20 count), peeled and deveined; 12 oz linguine; 6 tablespoons unsalted butter; 4 tablespoons olive oil; 8 cloves garlic, thinly sliced; 1/2 teaspoon red pepper flakes; 1/2 cup dry white wine; 1/4 cup fresh lemon juice; Zest of 1 lemon; 1/3 cup fresh parsley, chopped; Salt and black pepper; Grated Parmesan for serving

seafoodquickhigh-proteinone-pan

Ingredientsfor 2

560

Cal

42g

Protein

54g

Carbs

18g

Fat

11.5 lbs large shrimp (16/20 count), peeled and deveined
212 oz linguine
36 tablespoons unsalted butter
44 tablespoons olive oil
58 cloves garlic, thinly sliced
61/2 teaspoon red pepper flakes
71/2 cup dry white wine
81/4 cup fresh lemon juice
9Zest of 1 lemon
101/3 cup fresh parsley, chopped
11Salt and black pepper
12Grated Parmesan for serving

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Instructions

1
Cook linguine in heavily salted boiling water until al dente per package directions. Reserve 1 cup pasta water before draining.
2
Pat shrimp completely dry and season with salt and pepper. Heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over high heat until shimmering. Add shrimp in a single layer and cook undisturbed for 90 seconds, until pink on one side. Flip and cook 60 seconds more. Remove shrimp immediately — they should be just barely cooked.
3
Reduce heat to medium. Add remaining butter and olive oil to the same pan. Add garlic and red pepper flakes. Cook for 2 minutes until garlic is lightly golden but not brown. Pour in wine and lemon juice. Let bubble vigorously for 2 minutes to reduce slightly.
4
Add drained pasta to the pan. Toss with tongs, adding pasta water as needed to create a glossy, emulsified sauce. Return shrimp to the pan, add lemon zest and parsley. Toss everything together and serve immediately — scampi waits for no one.