Servings: 2 servings
Ingredients
- 8 ounces of linguine
- 1 pound of large or extra large shrimp peeled and cleaned
- 4 tbs butter
- 1/2 cup your favorite white wine
- 4-6 cloves of garlic pressed
- the juice and zest of 1 lemon
- salt and pepper to taste
- fresh parsley and Parmesan cheese to garnish
Instructions
- To make this easy shrimp scampi, start by cooking your linguine according to the directions on the package.
- Put the shrimp into a small bowl with half the lemon juice, the pressed garlic, and a sprinkle of salt and pepper. Toss it together until the shrimp are well coated in the garlic and lemon juice.
- Melt the butter in a large skillet over medium heat.
- Add the shrimp to the skillet and cook for about 2 minutes before flipping. Cook an additional 60 to 90 seconds or until the shrimp is pink on both sides and opaque.
- Pour in the white wine and bring it to a simmer. Let it simmer for 3 minutes.
- Add the cooked pasta, then give everything a toss.
- To finish, add the remainder of the lemon juice and the lemon zest. You can also sprinkle on some parsley and Parmesan cheese for a finishing touch.
Notes
If the sauce has cooked down too much, add a little of the starchy pasta water to the sauce to thin it out a bit.
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