You may want to sit down for this one. I did it – I actually did it! I got my shrimp-hating husband to eat a shrimp dish, and LOVE it! And I quote, “Every bite of shrimp was like a flavor explosion in my mouth!”. That’s it ladies and gentlemen. That is all I need. I love creating delicious food for those around me, and it’s especially great when I can make something new for my picky-eater husband to try and to love. I do have to give him some credit, though, because his tastebuds have come a long ways since we’ve been together. This shrimp scampi dish was so fun for me to make, and has already been requested to be made again for this weekend! I’ll take it. Also, it took me about 30 minutes from start to finish. How great is that?
This dish also brought me back to remembering how much I love to cook with wine. In every bite, you can taste the perfect medley of white wine, garlic, lemon, butter and parsley. It makes you just want to close your eyes and savor it. I used a Sauvignon Blanc, but really any white wine you have on hand will work as long as it isn’t too sweet or bubbly. Call me crazy, but sometimes there’s nothing better than the aroma of white wine reducing over fresh, garlicky shrimp with just a spritz of lemon juice smoothed over by the richness of melted butter. Can’t you smell it already?
For the shrimp, I went ahead and used a regular size, but jumbo shrimp would sure make a great pairing as well with this dish. I just grabbed a bag of raw, frozen shrimp from the freezer section, so don’t fret over getting the fanciest shrimp that you can from seafood department (but if you want to then go for it). I would say to stick to the ratio of 1/2 pound of pasta to 12 oz of shrimp, so that each serving of pasta is perfectly coated with the rich, velvetly sauce, and tangled up with the perfect amount of shrimp. Depending on your serving size, this could feed 2-4 people, but I would bank on only serving 2 off of it because you don’t want to go skimpy with the scampi.
Shrimp Scampi with Linguine
- 12 oz raw shrimp, peeled and deveined
- 1/2 pound linguine pasta
- 1 Tablespoon olive oil
- 1 teaspoon garlic, minced
- 3/4 cup dry white wine
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- 3 Tablespoons butter
- Salt and pepper
- In a large pot, bring enough water to a boil to appropriately cook your linguine pasta. Heavily salt the water and add the pasta in once the water reaches a rolling boil. Cook for 5-8 minutes or until al dente. Drain, lightly coat with some additional olive oil, and set aside.
- In a medium sized skillet, heat the olive oil over medium-high heat. Add in the shrimp and cook for a couple minutes on each side, or until they turn pink. Add in the garlic and sauté until fragrant.
- Pour in the white wine over the shrimp and deglaze the bottom of the pan. Cook for a couple minutes or until the wine has slightly reduced. Add in the butter and reduce the heat to low. Add in the fresh lemon juice and parsley, and let simmer for a couple minutes to get all the flavored combined. Season with salt and pepper.
- Toss the linguine with the shrimp until all the linguine is coated with the sauce. Plate and serve immediately.