Sweet Shrimp Scampi Linguine

Ingredients:

Sweet Lemon Pepper Rub

1lb Shrimp – peeled and deveined

1 lemon

2 tsp minced garlic

1/2 stick of butter

1/2 Cup Chicken broth or White wine

Olive Oil

Chopped Parsley

1 tsp Red pepper flake

Instructions:

Step 1:

In a bowl add 1 tbsp olive oil, 1 tbsp Sweet Lemon Pepper rub, and 1 tsp minced garlic.

Add shrimp, toss, and place in refrigerator for an hour.

Step 2:

Cook the linguine per the package instructions

Step 3:

Over medium heat add shrimp and mixture in a skillet.

Cook about a minute per side – the shrimp should be pink.

Be careful not to burn garlic or shrimp.

Step 4:

Remove shrimp and place in a bowl, but leave as much of the mixture as you can in the skillet.

Add red pepper flake and grate 1 tsp minced garlic to the skillet and cook for 1 minute.

Add the juice of a lemon and chicken broth cook for about 2 – 3 minutes – reducing by half.

Add half a stick of butter, and a tsp Sweet Lemon Pepper rub and fully incorporate and let it thicken the mixture up a bit, around 5 minutes.

Step 5:

Add shrimp to the mixture, toss, and cook for a minute or two.

Add pasta to your serving dish, shrimp with mixture, parsley, and enjoy.

Notes:

Use Fresh Ingredients:

Fresh shrimp, garlic, and lemon will make a big difference in the flavor. Fresh shrimp will have a firm texture, and fresh garlic and lemon will provide a brighter, more vibrant taste.

Marinating Time:

If possible, marinate the shrimp for a bit longer than an hour, up to 2 hours, to allow the flavors to penetrate deeper. However, avoid marinating for too long, as the lemon in the rub could start to cook the shrimp.

Even Cooking:

To ensure the shrimp cook evenly, make sure they are spread out in a single layer in the skillet. If your skillet is small, cook the shrimp in batches to avoid overcrowding, which can cause uneven cooking.

Avoid Overcooking:

Shrimp cook very quickly, so keep an eye on them. As soon as they turn pink and curl up slightly, they are done. Overcooking can make them rubbery.

Sauce Reduction:

When reducing the lemon juice and chicken broth (or wine), keep the heat at medium to medium-high. Stir occasionally to prevent sticking, and watch for the sauce to thicken and reduce by half, which will concentrate the flavors.

Balance the Flavors:

Taste the sauce before adding the shrimp back in. If it’s too tangy, add a small pinch of sugar or a bit more butter to mellow it out. If it needs more kick, add an extra pinch of red pepper flakes.

Pasta Water:

Save a cup of the pasta cooking water before draining. If the sauce seems too thick after combining with the shrimp and pasta, add a splash of this starchy water to help thin it out while still keeping the sauce flavorful.

Garnishing:

Add the parsley right before serving to maintain its fresh, vibrant flavor. For an extra pop of citrus, you can also grate a bit of lemon zest over the top.

Serving Temperature:

Serve the dish immediately after tossing the pasta with the shrimp and sauce. If the dish sits too long, the pasta may absorb too much of the sauce and become dry.

Nutrition Information:

Frequently Asked Questions:

Can I use pre-cooked shrimp for this recipe?

Yes, you can use pre-cooked shrimp, but adjust the cooking time accordingly to avoid overcooking.

Can I substitute other types of pasta for linguine?

Absolutely! Feel free to use your favorite pasta shape or whatever you have on hand.

Is there a substitute for white wine if I don’t have any?

Yes, you can use chicken broth as a substitute for white wine in this recipe.

It will still add flavor and depth to the dish.

Can I make this recipe without butter?

Yes, you can omit the butter or use a butter substitute if desired.

The dish will still be flavorful from the other ingredients.

How spicy is this dish with the red pepper flake?

The level of spiciness can be adjusted to your preference.

Start with a small amount of red pepper flake and add more if you prefer a spicier dish, or omit it entirely for a milder flavor.

Can I use frozen shrimp instead of fresh?

Yes, you can use frozen shrimp, just make sure to properly thaw them before cooking.

What can I substitute for Sweet Lemon Pepper Rub if I don’t have it?

You can substitute with a mixture of lemon zest, black pepper, and a pinch of sugar for sweetness.

Is there a non-alcoholic substitute for white wine?

Yes, chicken broth can be used as a non-alcoholic substitute for white wine in this recipe.

Can I make this dish ahead of time and reheat it later?

While it’s best served fresh, you can store leftovers in the refrigerator and reheat them gently on the stovetop or in the microwave.

How do I know when the shrimp are cooked through?

Shrimp are cooked when they turn pink and opaque.

Avoid overcooking, as they can become tough.

Can I use a different type of seafood instead of shrimp?

Yes, you can use scallops, crab meat, or even lobster tails as alternatives to shrimp in this recipe.

Can I use whole wheat or gluten-free pasta for this dish?

Yes, you can substitute whole wheat or gluten-free pasta if you prefer or have dietary restrictions.

What other herbs can I use besides parsley?

You can use chopped fresh basil or chives as alternatives to parsley for added flavor.

How spicy is the dish with the red pepper flake?

The red pepper flake adds a mild to moderate level of heat.

Adjust the amount according to your preference for spiciness.

Can I make this recipe dairy-free?

Yes, you can use a dairy-free butter substitute or omit the butter altogether for a dairy-free version of this dish.