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

Serves: 2

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 2

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories820
Total Fat24g
Saturated Fat9g
Cholesterol250mg
Sodium2210mg
Total Carbohydrate91g
Dietary Fiber5g
Sugars5g
Protein41g