Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1/4 cup (60ml) olive oil
  • 4 cloves garlic, minced
  • 1/4 cup (60ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1/4 cup (60ml) chicken broth (low sodium preferred)
  • 1/4 cup (30g) unsalted butter, cut into cubes
  • 2 tablespoons lemon juice, freshly squeezed
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) linguine or spaghetti
  • Grated Parmesan cheese, for serving (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain, reserving about 1/2 cup of pasta water.
  2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds to 1 minute. Be careful not to burn the garlic!
  3. Pour in white wine and chicken broth. Bring to a simmer and cook until reduced by half, about 3-5 minutes.
  4. Reduce heat to low. Whisk in butter, one cube at a time, until melted and emulsified into a smooth sauce. Stir in lemon juice, parsley, and red pepper flakes (if using). Season with salt and pepper to taste.
  5. Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side, depending on size. Don't overcook the shrimp, or they'll be rubbery!
  6. Add the drained pasta to the skillet with the shrimp scampi sauce. Toss to coat, adding reserved pasta water as needed to achieve desired consistency.
  7. Serve hot, garnished with grated Parmesan cheese (if desired).