Linguine and Shrimp Scampi
Adding caper berries into the dish at the end gives another level of flavor and brightness.
Serves: 2Hands-on: 5 minutesTotal: 20 minutesDifficulty: Medium
- ½ lb. linguine
- 1½ Tbsp. kosher salt
- ½ lb. large shrimp, cleaned, peeled, and halved lengthwise
- ¼ tsp. ground black pepper
- 2 Tbsp. unsalted butter
- 1 Tbsp. olive oil
- 2 Tbsp. fresh garlic, minced finely
- ½ tsp. red pepper flakes
- 1 Tbsp. grated lemon zest
- ¼ cup fresh lemon juice
- ½ cup dry white wine
- ¼ cup chopped Italian parsley
- 2 Tbsp. grated Parmesan cheese
- Fill a large pot of water and bring to boil. Stir in 1 tablespoon kosher salt and cook linguine for 8–10 minutes or until al dente. Drain the linguine while reserving ¼ cup of the starchy water the pasta was cooked in.
- Season shrimp with remaining salt and pepper.
- In a wok, melt butter and olive oil over medium heat. Add garlic and red pepper flakes and stir-fry for 30 seconds.
- Add the shrimp and lemon zest. Cook shrimp on both sides until they turn pink—approximately 1–2 minutes on each side. Remove the shrimp to a plate.
- Add the lemon juice and white wine and bring to a boil. Allow the liquids to reduce for 3–4 minutes.
- Toss in the shrimp, cooked linguine, pasta water, parsley, and Parmesan cheese. Serve immediately.