Garlic Butter Shrimp Scampi Linguine Flavorful Dish

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- 8 ounces linguine pasta - 1 pound shrimp, peeled and deveined - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1/2 teaspoon red pepper flakes (adjust to taste) - 1 lemon, zested and juiced - 1/4 cup fresh parsley, chopped - Salt and pepper to taste - 1/4 cup grated Parmesan cheese (optional) Linguine pasta is thin and flat. You can swap it for spaghetti if you like. Fresh shrimp tastes best, but frozen shrimp works too. Just thaw it first. Use unsalted butter for better control of salt. Fresh garlic packs a punch. Feel free to add more if you love garlic. Lemon zest brightens the dish, so don’t skip it. Fresh parsley adds color and taste. You can use dried parsley, but fresh is better. Parmesan cheese is optional, but it adds a nice touch if you want. You need a large pot for boiling pasta. A large skillet is key for cooking shrimp. A sharp knife helps to mince garlic and chop parsley. A cutting board is useful for all your prep work. Don’t forget measuring cups and spoons for accuracy. Start with a large pot. Fill it with water and add salt. Bring the water to a boil. Once boiling, add the 8 ounces of linguine pasta. Cook it until it is al dente, which usually takes about 8 to 10 minutes. Stir the pasta occasionally to keep it from sticking. When it's done, drain the pasta but save 1/2 cup of the water. Set the pasta aside while you prepare the shrimp. Grab a large skillet and place it over medium heat. Add 2 tablespoons of unsalted butter to the skillet. Let it melt slowly. Once melted, add 4 cloves of minced garlic and 1/2 teaspoon of red pepper flakes. Sauté for about 1 minute until it smells great. Now, season the 1 pound of peeled and deveined shrimp with salt and pepper. Add the shrimp to the skillet. Cook them for 2 to 3 minutes on each side. They should turn pink and opaque. When done, remove the shrimp from the skillet and set them aside. In the same skillet, add the remaining 2 tablespoons of butter. Then, squeeze in the juice from 1 lemon and add the lemon zest. Stir everything together. Next, pour in the reserved pasta water and bring the mixture to a gentle simmer. This helps create a nice sauce. Now, add the cooked linguine and shrimp back to the skillet. Toss everything together so it is coated in the sauce. Taste and adjust the seasoning with more salt and pepper if needed. Finally, stir in the 1/4 cup of chopped fresh parsley. If you like, sprinkle some grated Parmesan cheese on top before serving. To cook linguine just right, start with a big pot of salted water. Bring it to a boil before you add the pasta. Cook it for about 8-10 minutes, or until it is firm yet tender. This is what we call al dente. Remember to stir the pasta so it doesn’t stick. Before you drain it, save half a cup of that starchy water. This will help your sauce cling to the pasta later. You can make this dish even better with a splash of white wine. When you sauté the garlic, add about a quarter cup of dry white wine. Let it simmer for a minute before adding the shrimp. Fresh herbs can also boost the taste. Try adding basil or thyme along with the parsley. These add a nice pop of flavor. Serve your garlic butter shrimp scampi linguine with a side salad. A simple green salad with lemon vinaigrette works well. You can also add garlic bread to soak up all that yummy sauce. For drinks, a chilled white wine pairs nicely. It brings out the flavors of the shrimp and garlic. Enjoy your meal with friends for a perfect dinner night! {{image_2}} You can add veggies to your dish. Zucchini or asparagus work great. Slice them thin. Sauté them with garlic before adding shrimp. This brings freshness. It also adds color and texture. You can even add spinach for more greens. The taste will be bright and healthy. For a kick, add more red pepper flakes. Adjust the amount based on your spice level. Start with one teaspoon if you like heat. Mix it in with garlic to build flavor. This will make your dish bold and exciting. Pair it with crusty bread to soak up the sauce. If you love creaminess, add heavy cream or cheese. Stir in a half cup of cream after the shrimp. Let it simmer for a few minutes. This creates a rich sauce. You can also sprinkle in some grated Parmesan. The result is a smooth and decadent dish that feels special. To store leftovers, let the dish cool down first. Place the shrimp scampi linguine in an airtight container. Keep it in the fridge for up to three days. It’s best to store the pasta and shrimp together. This helps keep the flavors intact. When you’re ready to enjoy your leftovers, reheat them gently. You can use a skillet over low heat. Add a splash of water or broth to help revive the sauce. Stir often to heat evenly. You can also microwave it in a bowl. Cover it with a lid or microwave-safe wrap. Heat in short bursts to prevent overcooking. If you want to freeze this dish, it’s best to do it without the pasta. Cooked shrimp can freeze well. Place the shrimp in a sealed bag or container. It can last up to three months in the freezer. When you’re ready to eat, thaw the shrimp in the fridge overnight. Cook fresh pasta and combine them with the sauce for the best taste. Yes, you can use frozen shrimp. Just make sure to thaw them first. You can do this by placing them in the fridge overnight or by running them under cold water. Once thawed, peel and devein them if needed. This helps the shrimp cook evenly and absorb the garlic butter flavor well. To adjust the spice level, play with the red pepper flakes. If you want it spicier, add more flakes. Start with a pinch and taste as you go. If you prefer it milder, use less or skip the flakes. You can also add a splash of cream to tone down the heat. If you don’t have linguine, try spaghetti or fettuccine. You can even use gluten-free pasta if needed. For a low-carb option, zucchini noodles or spaghetti squash work well too. These choices will still hold the sauce nicely and keep the dish tasty. This blog covered ingredients, steps, tips, variations, storage, and FAQs for shrimp scampi. You learned how to make this dish with ease and flexibility. Remember, cooking should be fun! Use my tips to add flavor, adjust spice levels, and store leftovers wisely. With practice, you'll master shrimp scampi and impress everyone. Enjoy your cooking journey and don't hesitate to explore your creativity in the kitchen!

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If you love a dish that bursts with flavor, you’ll adore Garlic Butter Shrimp Scampi Linguine. This easy recipe combines tender shrimp, garlic, and rich butter, all tied together with the perfect pasta. You’ll impress family and friends with this simple, yet elegant dish. Ready to dive into the details? Let’s explore the ingredients, step-by-step instructions, and clever tips to make your meal shine!

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Ingredients

Full List of Ingredients

– 8 ounces linguine pasta

– 1 pound shrimp, peeled and deveined

– 4 tablespoons unsalted butter

– 4 cloves garlic, minced

– 1/2 teaspoon red pepper flakes (adjust to taste)

– 1 lemon, zested and juiced

– 1/4 cup fresh parsley, chopped

– Salt and pepper to taste

– 1/4 cup grated Parmesan cheese (optional)

Ingredient Notes

Linguine pasta is thin and flat. You can swap it for spaghetti if you like. Fresh shrimp tastes best, but frozen shrimp works too. Just thaw it first. Use unsalted butter for better control of salt. Fresh garlic packs a punch. Feel free to add more if you love garlic. Lemon zest brightens the dish, so don’t skip it. Fresh parsley adds color and taste. You can use dried parsley, but fresh is better. Parmesan cheese is optional, but it adds a nice touch if you want.

Equipment Needed for Preparation

You need a large pot for boiling pasta. A large skillet is key for cooking shrimp. A sharp knife helps to mince garlic and chop parsley. A cutting board is useful for all your prep work. Don’t forget measuring cups and spoons for accuracy.

Step-by-Step Instructions

Cooking the Linguine

Start with a large pot. Fill it with water and add salt. Bring the water to a boil. Once boiling, add the 8 ounces of linguine pasta. Cook it until it is al dente, which usually takes about 8 to 10 minutes. Stir the pasta occasionally to keep it from sticking. When it’s done, drain the pasta but save 1/2 cup of the water. Set the pasta aside while you prepare the shrimp.

Sautéing the Garlic and Shrimp

Grab a large skillet and place it over medium heat. Add 2 tablespoons of unsalted butter to the skillet. Let it melt slowly. Once melted, add 4 cloves of minced garlic and 1/2 teaspoon of red pepper flakes. Sauté for about 1 minute until it smells great. Now, season the 1 pound of peeled and deveined shrimp with salt and pepper. Add the shrimp to the skillet. Cook them for 2 to 3 minutes on each side. They should turn pink and opaque. When done, remove the shrimp from the skillet and set them aside.

Making the Garlic Butter Sauce

In the same skillet, add the remaining 2 tablespoons of butter. Then, squeeze in the juice from 1 lemon and add the lemon zest. Stir everything together. Next, pour in the reserved pasta water and bring the mixture to a gentle simmer. This helps create a nice sauce. Now, add the cooked linguine and shrimp back to the skillet. Toss everything together so it is coated in the sauce. Taste and adjust the seasoning with more salt and pepper if needed. Finally, stir in the 1/4 cup of chopped fresh parsley. If you like, sprinkle some grated Parmesan cheese on top before serving.

Tips & Tricks

Cooking Pasta Perfectly (tips for al dente)

To cook linguine just right, start with a big pot of salted water. Bring it to a boil before you add the pasta. Cook it for about 8-10 minutes, or until it is firm yet tender. This is what we call al dente. Remember to stir the pasta so it doesn’t stick. Before you drain it, save half a cup of that starchy water. This will help your sauce cling to the pasta later.

Enhancing Flavor (additions like wine or herbs)

You can make this dish even better with a splash of white wine. When you sauté the garlic, add about a quarter cup of dry white wine. Let it simmer for a minute before adding the shrimp. Fresh herbs can also boost the taste. Try adding basil or thyme along with the parsley. These add a nice pop of flavor.

Serving Suggestions (pairing ideas or sides)

Serve your garlic butter shrimp scampi linguine with a side salad. A simple green salad with lemon vinaigrette works well. You can also add garlic bread to soak up all that yummy sauce. For drinks, a chilled white wine pairs nicely. It brings out the flavors of the shrimp and garlic. Enjoy your meal with friends for a perfect dinner night!

Variations

Shrimp Scampi with Vegetables

You can add veggies to your dish. Zucchini or asparagus work great. Slice them thin. Sauté them with garlic before adding shrimp. This brings freshness. It also adds color and texture. You can even add spinach for more greens. The taste will be bright and healthy.

Spicy Garlic Butter Shrimp

For a kick, add more red pepper flakes. Adjust the amount based on your spice level. Start with one teaspoon if you like heat. Mix it in with garlic to build flavor. This will make your dish bold and exciting. Pair it with crusty bread to soak up the sauce.

Creamy Garlic Butter Shrimp Scampi

If you love creaminess, add heavy cream or cheese. Stir in a half cup of cream after the shrimp. Let it simmer for a few minutes. This creates a rich sauce. You can also sprinkle in some grated Parmesan. The result is a smooth and decadent dish that feels special.

Storage Info

How to Store Leftovers

To store leftovers, let the dish cool down first. Place the shrimp scampi linguine in an airtight container. Keep it in the fridge for up to three days. It’s best to store the pasta and shrimp together. This helps keep the flavors intact.

Reheating Instructions

When you’re ready to enjoy your leftovers, reheat them gently. You can use a skillet over low heat. Add a splash of water or broth to help revive the sauce. Stir often to heat evenly. You can also microwave it in a bowl. Cover it with a lid or microwave-safe wrap. Heat in short bursts to prevent overcooking.

Freezing Tips

If you want to freeze this dish, it’s best to do it without the pasta. Cooked shrimp can freeze well. Place the shrimp in a sealed bag or container. It can last up to three months in the freezer. When you’re ready to eat, thaw the shrimp in the fridge overnight. Cook fresh pasta and combine them with the sauce for the best taste.

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just make sure to thaw them first. You can do this by placing them in the fridge overnight or by running them under cold water. Once thawed, peel and devein them if needed. This helps the shrimp cook evenly and absorb the garlic butter flavor well.

How do I make this dish more or less spicy?

To adjust the spice level, play with the red pepper flakes. If you want it spicier, add more flakes. Start with a pinch and taste as you go. If you prefer it milder, use less or skip the flakes. You can also add a splash of cream to tone down the heat.

What can I substitute for linguine?

If you don’t have linguine, try spaghetti or fettuccine. You can even use gluten-free pasta if needed. For a low-carb option, zucchini noodles or spaghetti squash work well too. These choices will still hold the sauce nicely and keep the dish tasty.

This blog covered ingredients, steps, tips, variations, storage, and FAQs for shrimp scampi. You learned how to make this dish with ease and flexibility. Remember, cooking should be fun! Use my tips to add flavor, adjust spice levels, and store leftovers wisely. With practice, you’ll master shrimp scampi and impress everyone. Enjoy your cooking journey and don’t hesitate to explore your creativity in the kitchen!

- 8 ounces linguine pasta - 1 pound shrimp, peeled and deveined - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1/2 teaspoon red pepper flakes (adjust to taste) - 1 lemon, zested and juiced - 1/4 cup fresh parsley, chopped - Salt and pepper to taste - 1/4 cup grated Parmesan cheese (optional) Linguine pasta is thin and flat. You can swap it for spaghetti if you like. Fresh shrimp tastes best, but frozen shrimp works too. Just thaw it first. Use unsalted butter for better control of salt. Fresh garlic packs a punch. Feel free to add more if you love garlic. Lemon zest brightens the dish, so don’t skip it. Fresh parsley adds color and taste. You can use dried parsley, but fresh is better. Parmesan cheese is optional, but it adds a nice touch if you want. You need a large pot for boiling pasta. A large skillet is key for cooking shrimp. A sharp knife helps to mince garlic and chop parsley. A cutting board is useful for all your prep work. Don’t forget measuring cups and spoons for accuracy. Start with a large pot. Fill it with water and add salt. Bring the water to a boil. Once boiling, add the 8 ounces of linguine pasta. Cook it until it is al dente, which usually takes about 8 to 10 minutes. Stir the pasta occasionally to keep it from sticking. When it's done, drain the pasta but save 1/2 cup of the water. Set the pasta aside while you prepare the shrimp. Grab a large skillet and place it over medium heat. Add 2 tablespoons of unsalted butter to the skillet. Let it melt slowly. Once melted, add 4 cloves of minced garlic and 1/2 teaspoon of red pepper flakes. Sauté for about 1 minute until it smells great. Now, season the 1 pound of peeled and deveined shrimp with salt and pepper. Add the shrimp to the skillet. Cook them for 2 to 3 minutes on each side. They should turn pink and opaque. When done, remove the shrimp from the skillet and set them aside. In the same skillet, add the remaining 2 tablespoons of butter. Then, squeeze in the juice from 1 lemon and add the lemon zest. Stir everything together. Next, pour in the reserved pasta water and bring the mixture to a gentle simmer. This helps create a nice sauce. Now, add the cooked linguine and shrimp back to the skillet. Toss everything together so it is coated in the sauce. Taste and adjust the seasoning with more salt and pepper if needed. Finally, stir in the 1/4 cup of chopped fresh parsley. If you like, sprinkle some grated Parmesan cheese on top before serving. To cook linguine just right, start with a big pot of salted water. Bring it to a boil before you add the pasta. Cook it for about 8-10 minutes, or until it is firm yet tender. This is what we call al dente. Remember to stir the pasta so it doesn’t stick. Before you drain it, save half a cup of that starchy water. This will help your sauce cling to the pasta later. You can make this dish even better with a splash of white wine. When you sauté the garlic, add about a quarter cup of dry white wine. Let it simmer for a minute before adding the shrimp. Fresh herbs can also boost the taste. Try adding basil or thyme along with the parsley. These add a nice pop of flavor. Serve your garlic butter shrimp scampi linguine with a side salad. A simple green salad with lemon vinaigrette works well. You can also add garlic bread to soak up all that yummy sauce. For drinks, a chilled white wine pairs nicely. It brings out the flavors of the shrimp and garlic. Enjoy your meal with friends for a perfect dinner night! {{image_2}} You can add veggies to your dish. Zucchini or asparagus work great. Slice them thin. Sauté them with garlic before adding shrimp. This brings freshness. It also adds color and texture. You can even add spinach for more greens. The taste will be bright and healthy. For a kick, add more red pepper flakes. Adjust the amount based on your spice level. Start with one teaspoon if you like heat. Mix it in with garlic to build flavor. This will make your dish bold and exciting. Pair it with crusty bread to soak up the sauce. If you love creaminess, add heavy cream or cheese. Stir in a half cup of cream after the shrimp. Let it simmer for a few minutes. This creates a rich sauce. You can also sprinkle in some grated Parmesan. The result is a smooth and decadent dish that feels special. To store leftovers, let the dish cool down first. Place the shrimp scampi linguine in an airtight container. Keep it in the fridge for up to three days. It’s best to store the pasta and shrimp together. This helps keep the flavors intact. When you’re ready to enjoy your leftovers, reheat them gently. You can use a skillet over low heat. Add a splash of water or broth to help revive the sauce. Stir often to heat evenly. You can also microwave it in a bowl. Cover it with a lid or microwave-safe wrap. Heat in short bursts to prevent overcooking. If you want to freeze this dish, it’s best to do it without the pasta. Cooked shrimp can freeze well. Place the shrimp in a sealed bag or container. It can last up to three months in the freezer. When you’re ready to eat, thaw the shrimp in the fridge overnight. Cook fresh pasta and combine them with the sauce for the best taste. Yes, you can use frozen shrimp. Just make sure to thaw them first. You can do this by placing them in the fridge overnight or by running them under cold water. Once thawed, peel and devein them if needed. This helps the shrimp cook evenly and absorb the garlic butter flavor well. To adjust the spice level, play with the red pepper flakes. If you want it spicier, add more flakes. Start with a pinch and taste as you go. If you prefer it milder, use less or skip the flakes. You can also add a splash of cream to tone down the heat. If you don’t have linguine, try spaghetti or fettuccine. You can even use gluten-free pasta if needed. For a low-carb option, zucchini noodles or spaghetti squash work well too. These choices will still hold the sauce nicely and keep the dish tasty. This blog covered ingredients, steps, tips, variations, storage, and FAQs for shrimp scampi. You learned how to make this dish with ease and flexibility. Remember, cooking should be fun! Use my tips to add flavor, adjust spice levels, and store leftovers wisely. With practice, you'll master shrimp scampi and impress everyone. Enjoy your cooking journey and don't hesitate to explore your creativity in the kitchen!

Garlic Butter Shrimp Scampi Linguine

Indulge in the flavorful delight of garlic butter shrimp scampi linguine! This delicious recipe features tender shrimp, savory garlic, and a zesty lemon sauce tossed with perfectly cooked linguine. Perfect for a quick weeknight dinner or a special occasion, this dish is sure to impress. Ready in just 30 minutes, it's both easy and satisfying. Click to explore the full recipe and elevate your dinner game tonight!
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Ingredients
  

8 ounces linguine pasta

1 pound shrimp, peeled and deveined

4 tablespoons unsalted butter

4 cloves garlic, minced

1/2 teaspoon red pepper flakes (adjust to taste)

1 lemon, zested and juiced

1/4 cup fresh parsley, chopped

Salt and pepper to taste

1/4 cup grated Parmesan cheese (optional)

Instructions
 

Cook the Linguine: In a large pot of salted boiling water, cook the linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.

    Sauté the Shrimp: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.

      Add Shrimp: Season the shrimp with salt and pepper, then add them to the skillet. Cook for 2-3 minutes on each side, until the shrimp are pink and opaque. Remove shrimp from the skillet and set aside.

        Make the Sauce: In the same skillet, add the remaining 2 tablespoons of butter and the lemon juice and zest. Stir to combine. Add reserved pasta water, bringing the mixture to a gentle simmer.

          Combine it All: Add the cooked linguine and shrimp back to the skillet, tossing everything together to coat in the sauce. Adjust seasoning with additional salt and pepper if needed.

            Garnish: Remove from heat and stir in the chopped parsley. If desired, sprinkle with grated Parmesan cheese before serving.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

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