Dinner
Shrimp Scampi
Plump shrimp sizzle in olive oil with garlic until fragrant, then finish in a silky white wine and butter sauce that clings to every strand of linguine, brightened by fresh chives.
- Total
- 27 min
- Prep
- 15 min
- Cook
- 12 min
- Serves
- 4
Nutrition per Serving
- Calories
- 341
- Protein
- 29g
- Carbs
- 34g
- Fat
- 9g
- Fiber
- 1g
- Sugar
- 2g
- Sodium
- 1039mg
Ingredients
- 1 1/2 lb fresh or frozen large shrimp in shells
- 6 oz whole-wheat or plain linguine
- 1 tbsp olive oil
- 3 clove garlic, minced
- 2 tbsp dry white wine or reduced-sodium chicken broth
- 1 tbsp butter
- 1/8 tsp salt
- 1 tbsp chopped fresh chives or parsley
Instructions
- Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact, if desired. Rinse shrimp; pat dry with paper towels.
- Cook linguine according to package directions. Drain and keep warm.
- Meanwhile, heat oil in a 12-inch skillet over medium-high heat. Add garlic; cook and stir for 15 seconds. Add shrimp. Cook for 2 to 4 minutes or until shrimp turn opaque, stirring frequently. Transfer shrimp to a serving platter using a slotted spoon.
- Add wine (or reduced-sodium chicken broth), butter and salt to the skillet. Cook and stir over medium heat to loosen any browned bits and to melt butter. Pour butter mixture over shrimp. Sprinkle with chives. Serve over linguine.