Description
A buttery, garlicky shrimp scampi inspired by Red Lobster, served over tender linguine and finished with lemon and herbs. Ready in just 30 minutes and perfect for any occasion.
Ingredients
Scale
- 1 pound raw shrimp, peeled and deveined
- 8 ounces linguine pasta
- 4 tablespoons unsalted butter
- 4 garlic cloves, finely minced
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
- 1 lemon, juiced and zested
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 cup white onion, finely diced
Instructions
- Set a large skillet over medium heat and bring a large pot of salted water to a boil.
- In a small bowl, combine lemon juice, lemon zest, and red pepper flakes. Set aside.
- Cook linguine according to package directions. Drain and reserve 1/2 cup pasta water.
- In the skillet, heat olive oil and 2 tablespoons butter. Sauté garlic and onion for about 2 minutes.
- Add shrimp, season with salt and pepper, and cook for about 2 minutes per side until pink and cooked through.
- Stir in the lemon mixture and remaining butter. Add cooked pasta and toss to coat evenly. Add reserved pasta water if needed to loosen the sauce.
- Remove from heat and stir in chopped parsley. Taste and adjust seasoning as needed.
- Plate the dish, garnish with extra parsley and lemon wedges, and serve hot.
Notes
- Use freshly minced garlic for the best flavor.
- Don’t overcook the shrimp, they turn rubbery fast.
- Save some pasta water to adjust the sauce texture.
- Zest the lemon before juicing it to avoid waste.
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 2g
- Sodium: 690mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 170mg
Keywords: shrimp scampi, red lobster shrimp scampi, garlic butter shrimp, easy shrimp pasta, seafood pasta