Shrimp Scampi Linguine Recipe

Shrimp: Large shrimp, peeled and deveined, are the star of this dish, providing a tender and juicy texture.

Linguine: A type of pasta that pairs perfectly with the scampi sauce, offering a slightly thicker bite than spaghetti.

Garlic: Minced garlic adds a robust and aromatic flavor to the dish.

Olive oil: Used to sauté the garlic and shrimp, adding a rich and fruity base.

White wine: Adds depth and a subtle acidity to the sauce, enhancing the overall flavor.

Lemon juice: Provides a fresh, tangy brightness that complements the shrimp.

Parsley: Chopped parsley adds a fresh, herbaceous note and a pop of color.

Red pepper flakes: Adds a hint of heat to balance the flavors.

Salt: Enhances the overall taste of the dish.

Pepper: Adds a touch of spice and depth.

When cooking shrimp, make sure not to overcrowd the skillet. This ensures even cooking and prevents the shrimp from steaming instead of searing. Cook them in batches if necessary, allowing each piece to develop a slight golden crust for added flavor.

• large shrimp - Substitute with scallops: Scallops have a similar texture and mild flavor, making them a great alternative to shrimp in this dish.

• large shrimp - Substitute with chicken breast: For those who prefer poultry, diced chicken breast can provide a different but equally delicious protein option.

• linguine - Substitute with spaghetti: Spaghetti has a similar shape and texture, making it a suitable replacement for linguine.

• linguine - Substitute with zucchini noodles: For a low-carb option, zucchini noodles can be used to mimic the texture of linguine.

• garlic - Substitute with shallots: Shallots offer a milder, slightly sweet flavor that can complement the dish well.

• olive oil - Substitute with butter: Butter can add a rich, creamy texture and flavor to the dish.

• white wine - Substitute with chicken broth: Chicken broth provides a savory depth of flavor without the alcohol.

• white wine - Substitute with apple cider vinegar: Apple cider vinegar can mimic the acidity of white wine, though it should be used sparingly.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, making it a good alternative.

• chopped parsley - Substitute with cilantro: Cilantro provides a fresh, slightly citrusy flavor that can enhance the dish.

• red pepper flakes - Substitute with cayenne pepper: Cayenne pepper can add a similar level of heat and spice to the dish.

• salt - Substitute with soy sauce: Soy sauce can add a salty, umami flavor, though it should be used in moderation to avoid overpowering the dish.

• pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.

• Allow the shrimp scampi linguine to cool to room temperature before storing.
• Transfer the cooled pasta into an airtight container. If you have multiple servings, consider dividing them into individual portions for easier reheating.
• Store the container in the refrigerator. The shrimp scampi linguine will stay fresh for up to 3 days.
• For longer storage, place the cooled pasta in a freezer-safe container or heavy-duty freezer bag. Label with the date to keep track of freshness.
• When ready to enjoy, thaw the frozen shrimp scampi linguine in the refrigerator overnight.
• Reheat the pasta gently in a skillet over medium heat. Add a splash of olive oil or a bit of white wine to help revive the sauce and keep the pasta from drying out.
• Stir occasionally until the shrimp is heated through and the pasta is warmed to your liking.
• Garnish with fresh parsley and a squeeze of lemon juice before serving to refresh the flavors.

• Stovetop Method:

  1. Drizzle a bit of olive oil or a pat of butter in a large skillet.
  2. Heat over medium-low heat until the oil is shimmering or the butter is melted.
  3. Add the leftover shrimp scampi linguine to the skillet.
  4. Toss gently to ensure even heating, adding a splash of white wine or lemon juice if the pasta seems dry.
  5. Cook for about 5-7 minutes, stirring occasionally, until the shrimp is heated through and the pasta is warm.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the shrimp scampi linguine to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the pasta from drying out.
  4. Bake for about 15-20 minutes, or until the shrimp and pasta are heated through.
  5. Stir halfway through the reheating process for even warming.

• Microwave Method:

  1. Place the shrimp scampi linguine in a microwave-safe dish.
  2. Add a splash of white wine or lemon juice to keep the pasta moist.
  3. Cover the dish with a microwave-safe lid or a damp paper towel.
  4. Microwave on medium power for 1-2 minutes, then stir.
  5. Continue microwaving in 30-second intervals, stirring in between, until the shrimp and pasta are heated through.

• Steaming Method:

  1. Place the shrimp scampi linguine in a heatproof bowl that fits into a steamer basket.
  2. Add water to the bottom of the steamer pot and bring it to a gentle boil.
  3. Place the bowl with the pasta into the steamer basket.
  4. Cover and steam for about 5-7 minutes, or until the shrimp and pasta are heated through.
  5. Stir gently before serving to ensure even heating.

• Large skillet: A wide, flat-bottomed pan used for cooking the shrimp and sauce evenly.

• Pot: Used to boil the linguine according to package instructions.

• Colander: Essential for draining the cooked linguine.

• Garlic press: Handy for mincing garlic quickly and efficiently.

• Measuring cups: Necessary for measuring out the olive oil, white wine, and lemon juice accurately.

• Wooden spoon: Ideal for stirring the garlic, red pepper flakes, and shrimp without scratching the skillet.

• Tongs: Useful for tossing the shrimp and linguine together in the skillet.

• Cutting board: Provides a stable surface for chopping parsley and preparing other ingredients.

• Chef's knife: Essential for chopping parsley and other ingredients finely.

• Serving bowl: Perfect for presenting the finished shrimp scampi linguine.

• Ladle: Useful for serving the pasta and ensuring an even distribution of sauce.

Prep ingredients ahead: Peel and devein the shrimp in advance, and have all garlic minced and ready.

Use pre-cooked pasta: Opt for pre-cooked linguine to save boiling time.

One-pan method: Cook the shrimp and sauce in the same skillet to reduce cleanup.

Quick simmer: Simmer the white wine and lemon juice just until heated to save time.

Batch cooking: Double the recipe and freeze half for a quick meal later.