Ingredients
Scale
- 8 ounces linguine or spaghetti
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 pound large shrimp, peeled and deveined
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup chicken broth or dry white wine
- Juice of one lemon
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
- 1/4 cup freshly grated Parmesan cheese (optional)
Feel free to substitute spaghetti with any pasta you have on hand, and if parsley isn’t your thing, fresh basil works beautifully too. This dish is all about making it work for you and your pantry.
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter and olive oil over medium heat. Add the garlic and red pepper flakes, sautéing until fragrant, about 1-2 minutes.
- Add the shrimp to the skillet, seasoning with salt and pepper. Cook until they turn pink, about 2-3 minutes per side.
- Stir in the chicken broth or wine and lemon juice, scraping up any browned bits from the bottom of the pan. Let simmer for 2 minutes.
- Toss the cooked pasta in the skillet, ensuring it’s fully coated with the sauce. Cook for another 1-2 minutes to allow flavors to meld.
- Garnish with parsley and Parmesan cheese before serving.
Remember to taste as you go—my mom always said that’s the secret ingredient. And don’t be afraid to adjust the seasoning to suit your palate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Garlic Butter Shrimp Scampi Pasta, recipe, cooking, food
