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- 8 ounces linguine pasta - 6 tablespoons unsalted butter - 4 cloves garlic, finely minced - 1 pound large shrimp, peeled and deveined - 1 teaspoon red pepper flakes - 1 cup chicken broth - 2 tablespoons fresh lemon juice - Zest of 1 lemon - Fresh parsley, finely chopped - Salt and black pepper to taste To make Garlic Butter Scampi Linguine, you need simple ingredients that pack a punch. The linguine pasta serves as a great base. Use large shrimp for a nice bite. The unsalted butter is key for rich flavor. Garlic adds aroma and taste. The red pepper flakes give it a little kick. Chicken broth brings depth to the sauce. Fresh lemon juice and zest brighten the dish. Finally, parsley adds color and freshness. - Large pot - Skillet - Colander - Measuring cups and spoons - Knife and cutting board Having the right tools makes cooking easier. A large pot helps boil the pasta evenly. A skillet is essential for sautéing garlic and shrimp. A colander drains the pasta quickly. Measuring cups and spoons ensure accurate amounts. A knife and cutting board help with chopping garlic and parsley. With these items, you are set to create a tasty meal. To start, boil a large pot of salted water. Add the linguine and cook as the package says, usually for 8-10 minutes. You want the pasta to be al dente. Once cooked, drain it but save about 1 cup of the pasta water. Set the linguine aside for later. In a large skillet, melt 4 tablespoons of unsalted butter over medium heat. Once it’s completely melted, add 4 cloves of finely minced garlic. Sauté the garlic for about 1 minute. Stir often until you smell that great garlic aroma. Be careful not to let it brown. Now, add 1 pound of peeled and deveined shrimp to the skillet. Season them with red pepper flakes, salt, and black pepper. Cook the shrimp for 2-3 minutes, stirring occasionally. They should turn pink and opaque. Once done, take the shrimp out and set them aside. In the same skillet, pour in 1 cup of chicken broth. Bring it to a gentle simmer. Add 2 tablespoons of fresh lemon juice and the zest of 1 lemon. Stir everything well. Let the sauce reduce for about 3-4 minutes. This helps blend all the delicious flavors. Return the cooked linguine and shrimp to the skillet. Toss everything together gently. You can add the reserved pasta water a little at a time, until the sauce is just how you like it. Stir in the remaining 2 tablespoons of butter until it melts and blends in. Taste your dish and add more salt and pepper if needed. When you’re happy with the flavor, take it off the heat. Garnish with chopped parsley before serving. This adds color and freshness to your meal. Serve it hot for the best taste! To make the sauce just right, use pasta water. After cooking the linguine, save a cup of that starchy water. If your sauce is too thick, add a bit of this water. It helps the sauce cling to the pasta better. Remember, the salt from the pasta water adds flavor too. For seasoning, taste as you go. Start with salt and pepper. Add red pepper flakes for a kick. Adjust these to match your taste. A pinch more lemon juice can brighten the dish. Always aim for a balance of flavors. How do you know when shrimp are done? Look for a pink color. They should be opaque and firm. If they curl tightly, they are likely overcooked. It only takes 2-3 minutes to cook shrimp. Watch them closely to keep them tender and juicy. Avoid overcooking by removing the shrimp from heat early. They continue to cook from residual heat when off the stove. It’s better to undercook slightly than to overdo it. To make your dish look great, serve the linguine in shallow bowls. This lets the shrimp sit nicely on top. It also makes it easy to see the sauce and garnish. Sprinkle fresh parsley on top for a pop of color. For extra flair, add a lemon wedge on the side. This not only looks nice but also gives a fresh flavor boost. You can also drizzle a bit of olive oil over the top for a shiny finish. {{image_4}} You can easily boost the nutrition of your Garlic Butter Scampi Linguine by adding some vegetables. Here are a few tasty options: - Spinach: Toss in fresh spinach during the last minute of cooking. - Cherry Tomatoes: Halve them and add them to the skillet with shrimp. - Zucchini: Spiralize or slice zucchini and sauté it until tender. For cooking these vegetables, simply sauté them in the butter before adding garlic. This will help them absorb the garlic flavor. Make sure to adjust cooking times so they stay crisp and fresh. If you want to switch up the protein, here are some great choices: - Chicken: Use diced chicken breast instead of shrimp. Cook until golden brown and fully cooked. - Scallops: These cook quickly. Sauté them for about 2-3 minutes on each side. - Tofu: For a vegetarian option, use firm tofu. Sauté until golden and crispy. Adjust the cooking time based on the protein you choose. Make sure to season well for the best flavor. The garlic butter sauce is the star, but you can get creative! Here are some ideas: - White Wine: Add a splash of white wine while simmering the sauce. - Cream: Stir in a bit of heavy cream for a rich, creamy sauce. - Herbs: Fresh basil or dill can add a nice twist. Sprinkle in some chopped herbs just before serving. Feel free to experiment with spices too! A pinch of smoked paprika or lemon zest can take your dish to the next level. To store leftovers, let the dish cool down first. Place the linguine and shrimp in an airtight container. Make sure to seal it well. You can keep it in the fridge for up to three days. If you want to keep it longer, consider freezing it. When reheating, the best method is to use the stove. Place the leftovers in a skillet over medium heat. Add a splash of chicken broth or water to keep it moist. Stir gently until heated through. You can also microwave it in short bursts, stirring in between. Just be careful not to overcook the shrimp. To freeze Garlic Butter Scampi Linguine, use a freezer-safe container. Make sure it’s completely cool before sealing. You can freeze it for up to three months. When you’re ready to eat, thaw it overnight in the fridge. Reheat it gently as mentioned above for the best taste. The best pasta for scampi is linguine. It pairs well with the sauce. You can also use fettuccine or spaghetti if you prefer. Both options hold the sauce nicely. Yes, you can make Garlic Butter Scampi Linguine ahead of time. Cook the pasta and shrimp separately. Store them in the fridge. When ready to eat, warm them up together with the sauce. To make it spicier, add more red pepper flakes. Adjust to your taste. For a milder dish, reduce the red pepper flakes. You can also skip them entirely if you want no spice. This dish pairs well with a fresh salad. A crusty bread also complements it nicely. You can serve it with white wine for a perfect finish. Yes, this recipe is great for meal prep. Store it in airtight containers. It keeps well in the fridge for up to three days. Reheat it gently to enjoy later. This blog post covered a simple and tasty Garlic Butter Scampi Linguine recipe. We explored key ingredients, tools needed, and step-by-step instructions. I shared tips to perfect the dish, along with variations to suit your taste. Remember, cooking shrimp to a perfect pink and storing leftovers is essential. This dish is easy to make and great for any meal. Enjoy creating your own delicious version!

Garlic Butter Scampi Linguine

Savor the deliciousness of Garlic Butter Scampi Linguine, a quick and flavorful dish perfect for any night! With succulent shrimp, fragrant garlic, and a buttery sauce, this recipe is a crowd-pleaser. In just 25 minutes, you can impress your family or guests with this easy-to-make pasta. Click to explore the full recipe and elevate your dinner tonight! Enjoy every bite of this delightful seafood dish.
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Ingredients
  

8 ounces linguine pasta

6 tablespoons unsalted butter

4 cloves garlic, finely minced

1 pound large shrimp, peeled and deveined

1 teaspoon red pepper flakes (adjust according to your spice preference)

1 cup chicken broth

2 tablespoons fresh lemon juice

Zest of 1 lemon

Fresh parsley, finely chopped (for garnish)

Salt and black pepper, to taste

Instructions
 

Cook the Linguine: Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente (typically about 8-10 minutes). Once cooked, drain the pasta, reserving approximately 1 cup of the pasta water for later use. Set the linguine aside.

    Sauté the Garlic: In a large skillet over medium heat, melt 4 tablespoons of unsalted butter. Once the butter has melted completely, add the minced garlic. Sauté for about 1 minute, stirring frequently, until the garlic is fragrant but be careful not to let it brown.

      Cook the Shrimp: Add the peeled and deveined shrimp to the skillet. Season with the red pepper flakes, salt, and freshly ground black pepper. Cook, turning occasionally, for about 2-3 minutes, or until the shrimp are pink, opaque, and just cooked through. Remove the shrimp from the skillet and set aside.

        Create the Sauce: In the same skillet, pour in the chicken broth and bring it to a gentle simmer. Add the fresh lemon juice and lemon zest, stirring to combine. Allow the sauce to reduce slightly, simmering for about 3-4 minutes to let the flavors meld.

          Combine Linguine and Shrimp: Return the cooked linguine and shrimp to the skillet with the sauce. Toss everything together gently, adding reserved pasta water a little at a time until you reach your desired sauce consistency. Stir in the remaining 2 tablespoons of butter until melted and well incorporated into the dish.

            Season and Serve: Taste the dish and adjust the seasoning with additional salt and pepper, as needed. Remove from heat, garnish generously with chopped parsley, and serve immediately for the best flavor and freshness.

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

                - Presentation Tips: To elevate presentation, serve the linguine in shallow bowls, allowing the shrimp to rest elegantly on top. Finish with an extra sprinkle of parsley and a lemon wedge for a pop of color and freshness.