Target: 6 × 4 inches · landscape

Lemon-Garlic Shrimp Scampi

30 min · 4 servings

Ingredients

□ 12 oz linguine

□ 1 1/2 lb large shrimp, peeled and deveined

□ 1 1/2 tsp kosher salt, divided

□ 3 tbsp extra-virgin olive oil

□ 6 tbsp unsalted butter, divided

□ 6 garlic cloves, thinly sliced

□ 1/2 tsp red-pepper flakes

□

□ 1 lemon, zested and juiced

□ 1/3 cup chopped fresh parsley

1. Boil salted water. Dry and season shrimp; cook linguine two minutes shy of al dente and reserve pasta water.

2. Sear shrimp in oil and 2 tbsp butter just until opaque; remove. Briefly stir garlic and pepper flakes in the pan.

3. Reduce wine or seafood stock by half. Whisk in remaining butter, lemon, and 1/2 cup pasta water until glossy.

4. Toss pasta, shrimp, parsley, and salt in the sauce. Loosen with pasta water and serve immediately.

Cook’s note: Remove the shrimp as soon as they turn opaque; they finish warming in the final pasta toss.