Serves 6
45 min
Shrimp Scampi with Linguine
Recipe GLPR68744a78493f80
A classic Italian-inspired seafood pasta featuring succulent shrimp sautéed with garlic, anchovies, and fresh herbs, tossed with tender linguine in a savory broth-based sauce. This light yet flavorful dish combines white wine, lemon zest, and aromatic basil for a bright, restaurant-quality meal.
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Ingredients
3 tablespoons extra-virgin olive oil
6 anchovy fillets, finely minced
6 garlic cloves, minced
1 teaspoon red pepper flakes
1 cup fresh basil leaves, torn
1/4 cup Italian parsley, finely chopped
1 cup dry white wine
3 tablespoons unsalted butter
1 quart chicken broth
1 cup water
2 1/2 pounds large shrimp, peeled and deveined
1 pound whole wheat linguine
Juice and zest of 1 lemon
Sea salt to taste
Freshly ground black pepper to taste
Directions
Bring a large pot of salted water to a rolling boil. Add linguine and cook according to package directions until al dente, about 9–10 minutes. Drain and set aside, reserving 1 cup of pasta water for finishing the sauce.
While the pasta cooks, heat the chicken broth and 1 cup water in a separate pot over medium heat. Keep warm on low heat.
In a large skillet, warm the olive oil over medium-low heat. Add the minced anchovies and stir constantly for 1–2 minutes, allowing them to dissolve and infuse the oil—do not brown.
Increase heat to medium. Add the minced garlic and red pepper flakes, stirring constantly for about 1 minute until fragrant. Be careful not to burn the garlic.
Pour in the dry white wine and let it simmer for 3–4 minutes to reduce slightly and cook off the alcohol.
Add the warm chicken broth and water mixture to the skillet. Bring to a gentle simmer.
Add the shrimp to the simmering broth and cook for 3–4 minutes, stirring occasionally, until the shrimp turn opaque and reach an internal temperature of 165°F or until they curl slightly and no longer have any translucent appearance. Do not overcook.
Remove the skillet from heat. Stir in the butter until melted and incorporated into the sauce.
Add the cooked linguine to the shrimp and broth. Toss gently to combine, adding reserved pasta water as needed to achieve a light, silky sauce consistency.
Stir in the fresh basil, Italian parsley, lemon juice, and lemon zest. Taste and adjust seasoning with salt and pepper—go light on salt since the anchovies add natural saltiness.
Divide among serving bowls and serve immediately while hot.
