Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 8 ounces linguine or angel hair pasta
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1/4 cup fresh lemon juice
- 1/4 cup fresh parsley, chopped
- 1 standard loaf of French baguette
- 2 tablespoons olive oil
Instructions
- Step 1: Cook the pasta and prepare the garlic bread. Cook the pasta according to package directions, reserving about 1/2 cup of the starchy pasta water before draining. Slice the baguette lengthwise. Mix 3 tablespoons of softened butter with 1 minced clove of garlic, and spread this mixture evenly over the bread slices.
- Step 2: Bake the garlic bread. Preheat the oven to 350°F (175°C). Place the prepared garlic bread on a baking sheet and bake for 8-10 minutes, or until golden brown and crispy. Keep warm while preparing the scampi.
- Step 3: Build the scampi sauce base. In a large skillet or Dutch oven, melt the remaining butter (about 5 tablespoons) with the olive oil over medium heat. Add the remaining 3 cloves of minced garlic and sauté for about 1 minute until fragrant (do not let it brown). Stir in the fresh lemon juice, salt, and pepper.
- Step 4: Cook the shrimp. Increase the heat slightly and add the peeled shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until the shrimp is pink, opaque, and cooked through. Be careful not to overcook.
- Step 5: Finish and serve the bowls. Reduce the heat to low. Add the cooked, drained pasta and half of the chopped parsley to the skillet. Toss everything gently to coat the pasta and shrimp thoroughly in the scampi sauce. If the sauce seems too thick, stir in a few tablespoons of the reserved pasta water. Serve the shrimp scampi immediately in bowls, garnished with the remaining fresh parsley, alongside slices of the warm garlic bread.
Notes
- Store leftover scampi (excluding the garlic bread) in an airtight container for up to 2 days, noting that the pasta will soak up the sauce during refrigeration.
- To reheat scampi, use a skillet on low heat and add a teaspoon of fresh lemon juice or a splash of water to loosen the sauce and avoid overcooking the shrimp a second time.
- Enhance the meal by serving the rich scampi over a handful of fresh arugula or baby spinach; the gentle heat from the pasta will lightly wilt the greens, adding a welcome peppery contrast.
- Do not rush Step 3: sauté the minced garlic until fragrant (about 60 seconds) but pull it immediately before it starts to brown, as scorched garlic will lend a bitter flavor to the delicate scampi sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American