This recipe is one of my absolute favorites – it’s delicious and ir’s surprisingly easy! We love to have scampi on date-night-in, paired with a nice white wine like pinot grigio, viognier, or chardonnay.
1 (16 oz.) package linguine
4 tablespoons butter
4 tablespoons minced garlic
1 pound jumbo shrimp
1/4 cup lemon juice
1/4 cup white wine
parsley for garnish
Defrost shrimp, pat dry with paper towel.
Boil water; add linguine and cook for 7-10 minutes, whatever it says on the package.
Heat a large pan over medium heat and melt butter. Add garlic and stir occasionally for five minutes. Add the shrimp and cook for about 10 minutes, stirring often until the shrimp are pink.
Remove pan from heat. Add the lemon juice and white wine and stir to combine. Put drained linguine back in pot, add the shrimp and sauce, tossing well to make sure it is mixed.
Serve with some chopped parsley and parmesan cheese for garnish.
I first tried this recipe with one of my best friends, who is an amazing cook, and begged for this recipe. We just love it! Tell me what you think in the comments below. (: