Ingredients:

  • 1 pound (450g) linguine pasta
  • 2 tablespoons (30ml) olive oil
  • 1 pound (450g) large shrimp, peeled and deveined
  • 6 cloves garlic, minced
  • 1/4 teaspoon (1.5ml) red pepper flakes
  • 1/4 cup (60ml) dry white wine
  • 1/4 cup (60ml) lemon juice, freshly squeezed
  • 1/4 cup (60ml) unsalted butter, cut into small cubes
  • 1/4 cup (15g) fresh parsley, chopped
  • Salt and freshly ground black pepper to taste
  • Grated Parmesan cheese, for serving

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente (about 8 minutes). Reserve about 1 cup of pasta water before draining. Drain the pasta and set aside.
  2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and sauté for about 1 minute, until fragrant (but don't let it burn!).
  3. Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside.
  4. Pour the white wine or chicken broth into the skillet and scrape up any browned bits from the bottom of the pan. Let it simmer for about 1 minute, reducing slightly. Stir in the lemon juice.
  5. Reduce the heat to low. Whisk in the cold butter, a few cubes at a time, until the sauce is smooth and creamy. This is the key to a proper scampi sauce. Don't boil the sauce once the butter is added!
  6. Add the cooked pasta to the skillet with the sauce. Toss to coat, adding a little of the reserved pasta water if needed to create a saucier consistency.
  7. Return the shrimp to the skillet. Toss everything together and season with salt and pepper to taste. Stir in the chopped parsley. Serve immediately, garnished with grated Parmesan cheese.