Scampi Linguine

Ingredients

Salt and pepper

to taste

Lemon juice

2 tablespoons

Fresh parsley

1/4 cup, finely chopped, plus extra for garnish

Unsalted butter

2 tablespoons

Dry white wine

1/2 cup

Large shrimp

1 pound, peeled and deveined

Garlic

4 cloves, minced

Olive oil

2 tablespoons

Linguine

8 ounces

Instructions

1. Begin by cooking the linguine in a large pot of salted boiling water according to package instructions until al dente. Drain well and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute to release its aroma without burning it.
3. Add the shrimp to the skillet and season with salt and pepper. Cook until the shrimp turn pink, about 2-3 minutes per side. Once cooked, remove the shrimp from the skillet and set them aside.
4. Deglaze the skillet with the white wine, scraping any bits off the bottom. Bring to a simmer and cook until the wine has reduced by half, about 5 minutes. This will concentrate the flavors.
5. Reduce the heat to low, add the butter to the skillet, and stir until it's fully melted into the wine sauce. Stir in the finely chopped parsley and lemon juice. Season with additional salt and pepper if needed.
6. Return the cooked shrimp to the skillet and toss to coat in the sauce, ensuring all the shrimp are well covered.
7. Finally, add the cooked linguine to the skillet and toss until the pasta is fully incorporated with the sauce and shrimp. Cook for an additional 2 minutes to allow the linguine to absorb some of the flavors.
8. Serve the Scampi Linguine hot, garnished with extra parsley. Buon appetito!