Dairy Free Shrimp Scampi over Linguine

Total time35 min

Prep time15 min

Cook time20 min

Garlicky shrimp are seared quick and hot until just pink and opaque, then set aside while a bright pan sauce comes together with white wine, chicken broth, fresh lemon juice, and plenty of golden garlic. The linguine gets tossed right in that skillet, soaking up all that glossy, citrusy sauce until every strand is coated, then the shrimp go back in for one last toss so they stay tender and juicy. Fresh parsley and a squeeze of lemon at the end keep the whole dish tasting light and vibrant rather than heavy. It's the kind of weeknight pasta that feels a little fancy without much fuss, and it's a solid choice for a dairy free dinner rotation. Serve it straight from the skillet with extra lemon wedges on the side for anyone who wants an extra bright finish.

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Ingredients

4 servings

12 oz linguine
Barilla Linguine Pasta - 16 Oz De Cecco Pasta No. 7 Linguine Box - 1 Lb Raos Pasta Linguine - 16 Oz Barilla Al Bronzo Linguine Pasta - 14.1 Oz Buitoni Linguine Refrigerated Pasta Noodles - 9 Oz
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1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
½ tsp kosher salt, plus more for pasta water
¼ tsp black pepper
¼ tsp red pepper flakes
4 tbsp unsalted butter, divided
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 tbsp olive oil
6 cloves garlic, thinly sliced
½ cup dry white wine (such as pinot grigio or sauvignon blanc)
¼ cup low-sodium chicken broth
3 tbsp fresh lemon juice (from about 1 ½ lemons)
1 tsp lemon zest
¼ cup fresh parsley, roughly chopped

For serving

¼ cup grated parmesan cheese (optional)
Omit this
This ingredient likely doesn’t work for the diet.
lemon wedges, for serving (optional)

Instructions

1
Bring a large pot of generously salted water to a boil. Cook the linguine according to package directions until al dente, tender with a slight resistance at the center. Reserve 1/2 cup of pasta cooking water before draining, then drain the pasta in a colander.
2
While the pasta cooks, pat the shrimp dry with paper towels and season with 1/2 tsp kosher salt, black pepper, and red pepper flakes.

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