Shrimp Scampi in Garlic Butter Sauce over Linguini
After you’ve returned from the dock with your ever-so-fresh shrimp, try this fast and easy recipe for a buttery, lemony Shrimp Scampi in Garlic Butter Sauce over linguini with good crusty bread. (This shrimp recipe is also great over rice!)
1 pound linguini noodles
3/4 cup butter
3 cloves of garlic, minced
1 medium shallot, minced
1 small loaf Italian bread
1.5 pounds of fresh, medium to large shrimp, peeled and deveined
Salt and ground black pepper to taste
1/4 teaspoon red pepper flakes (optional)
3 tablespoons fresh parsley, chopped
1 tablespoons lemon juice, freshly squeezed
1 teaspoon lemon zest
Heat large pot of water for linguini. Use large enough pot for pasta to roll in a boil. Follow package directions. Should take about 10 minutes to cook to al dente.
After water comes to a boil and linguini has been added to the pot, start preparing other ingredients
In large skillet over medium heat, melt butter. Add shallot and garlic, cook until tender, about 2-3 minutes
Slice Italian bread on the diagonal in 3/4-inch pieces. Cut enough for two slices per person. When pasta is nearly done, start toasting to a dark, but not burned, hue.
Add shrimp to skillet, season with salt & pepper, add red pepper flakes if desired. Cook shrimp, stirring, and flipping after about 1 -2 minutes, cook additional two minutes until pink and cooked through. (Do NOT over cook)
Stir in chopped parsley, lemon juice and zest.
Linguini should be finished cooking, drain and set aside. Toast should be hot. (No need to butter toast, its for dipping in all that garlicky, buttery sauce.)
Portion linguini onto deep dish plates, or bowls, divide shrimp equally and place on top, pour butter sauce equally between servings, garnish with toast slices.