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Garlic Butter Shrimp Scampi Linguine is a culinary delight that seamlessly blends the rich flavors of garlic and butter with succulent shrimp and al dente linguine. This dish is not just a meal; it's an experience that transports your taste buds to the coastlines where seafood reigns supreme. Perfect for weeknight dinners or special occasions, this indulgent recipe promises to impress family and friends alike.

Garlic Butter Shrimp Scampi Linguine

Elevate your dinner game with this Luscious Garlic Butter Shrimp Scampi Linguine recipe, where succulent shrimp meets al dente linguine in a rich garlic butter sauce. This quick and easy dish is perfect for both weeknight meals and special occasions. With fresh ingredients like lemon, parsley, and a touch of spice, every bite offers a burst of flavor. Impress your family and friends while enjoying this delightful taste of coastal cuisine right at home!
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Ingredients
  

8 oz linguine pasta

1 lb large shrimp, peeled and deveined

6 cloves garlic, finely minced

4 tbsp unsalted butter, divided

2 tbsp extra virgin olive oil

1/2 cup dry white wine (or chicken broth for a non-alcoholic option)

Zest and juice of 1 lemon

1/4 tsp red pepper flakes (adjust according to your spice preference)

Salt and freshly cracked black pepper, to taste

1/4 cup fresh parsley, finely chopped

Grated Parmesan cheese, for serving

Lemon wedges, for garnish

Instructions
 

Cook the Linguine: In a large pot, bring salted water to a rolling boil. Add the linguine and cook according to package instructions until al dente (usually around 8-10 minutes). Reserve 1 cup of the starchy pasta water, then drain the linguine and set aside.

    Sauté the Shrimp: In a large, wide skillet set over medium-high heat, pour in 2 tablespoons of olive oil along with 2 tablespoons of butter. Once the butter has melted and begins to bubble, add the minced garlic. Sauté the garlic for about 30 seconds, stirring frequently, until it becomes fragrant but not browned.

      Cook the Shrimp: Carefully add the peeled and deveined shrimp to the skillet. Season the shrimp with salt, freshly cracked black pepper, and red pepper flakes. Cook, flipping occasionally, for about 2-3 minutes on each side until the shrimp are pink and opaque. Once cooked, remove the shrimp from the skillet and set them aside on a plate.

        Make the Sauce: In the same skillet, pour in the dry white wine (or chicken broth) and use a wooden spoon to scrape any flavorful browned bits off the bottom of the pan. Allow the mixture to simmer for about 2-3 minutes, reducing it slightly.

          Combine with Linguine: Stir in the freshly grated lemon zest and the juice of the lemon. Add the remaining 2 tablespoons of butter to the pan, allowing it to melt completely. Once melted, add in the drained linguine, tossing well to ensure the pasta is evenly coated with the sauce. If you find the pasta is too dry, gradually add in some of the reserved pasta water until you reach your desired consistency.

            Return the Shrimp: Finally, gently fold the cooked shrimp back into the pasta. Toss everything together to combine, allowing the flavors to meld. Taste and adjust the seasoning with additional salt and freshly cracked black pepper if needed.

              Garnish and Serve: Dine in style by sprinkling the dish with freshly chopped parsley. Serve immediately, topped with a generous portion of grated Parmesan cheese. Don't forget to offer lemon wedges on the side for an extra burst of brightness.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                  Presentation Tips: For an appealing plating experience, divide the linguine onto individual plates, artfully arrange the shrimp on top, and decorate with parsley and a sprinkle of Parmesan. Adding a lemon wedge as a garnish beside the pasta elevates the dish's presentation.