Ingredients
Units
- 1/2 lb linguine pasta
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 10 oz medium shrimp, peeled and deveined
- 1/4 cup low sodium chicken broth
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon each salt and pepper
- 2 tablespoons parmesan cheese, grated
- Optional parsley and lemon slices for garnish
Instructions
- Cook pasta according to package directions. Once done, drain the pasta water (reserving about a cup of the cooking water) and set it aside.
- Meanwhile, heat a large skillet with butter and oil on medium heat. Once the butter is melted add in the minced garlic and shrimp. Cook for 2 minutes until the shrimp starts to turn pink.
- Stir in the chicken broth, lemon juice along with the crushed red pepper flakes, salt, and pepper. Let the sauce simmer for 4-5 minutes.
- Add the cooked linguine pasta to the skillet and toss with shrimp and sauce.
- Sprinkle some freshly grated parmesan cheese over pasta and shrimp.
- Garnish with lemon slices and parsley and serve the shrimp scampi while it is still warm.
Notes
- For more saucier pasta, add the reserved pasta cooking water about 1/4 cup at a time while the sauce is simmering
- Chicken broth can be replaced by white wine.