Emulsifier Free Shrimp Scampi over Linguine
Total time35 min
Prep time15 min
Cook time20 min
4.6(27)
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Learn more →Ingredients
4 servings
- 12 oz linguine
- 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
- 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)
- 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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