Skinny Shrimp Scampi Linguine
- 8 ounces linguine pasta
- 3 tablespoons unsalted butter
- 6 garlic cloves, minced
- ¼ teaspoon red pepper flakes, plus more for garnish
- 1 pound peeled, deveined shrimp
- 1 lemon, zested and juiced
- 2 tablespoons chopped fresh parsley
- grated Parmesan cheese for serving
- Bring a pot of water to a rapid boil. Stir 1½ tablespoons salt into the boiling water. Cook linguine at a boil, stirring frequently, until the pasta is al dente, 9 to 11 minutes; drain, reserving 1 cup of the pasta water.
- Melt butter in a large pan over medium heat. Sauté garlic and red pepper flakes in butter until lightly browned, about 30 seconds; add shrimp and sauté until almost cooked through, about 2 minutes.
- Add lemon zest, lemon juice, and cooked linguine to the pan; toss to coat linguine in sauce. Cook until shrimp are completely curled and turning pink, 2 to 3 minutes more. Stir pasta water into the mixture to thin sauce to your desired texture.
- Garnish with parsley and Parmesan cheese to serve.
Prefer chicken to shrimp? Great! Just replace the shrimp with chunks of chicken breast and follow same directions, adjusting cooking time for chicken, depending on how large you cut the pieces.
What others are saying
Caro Hodgin says:
the only fat in this entire recipe is the 3 tablespoons of butter than get divided between FOUR generous portions. such a winner in my house when we feel like eating something indulgent, but don't want to be weighed down all night by heavy creamy sauces. delicious, light, and wonderful!
Katie Hason says:
This shrimp scampi is my absolute favorite! It's so simple to make, I added it to my weekly rotation. My husband and I both love all the garlic and red pepper! I wouldn't change a thing about this dish, it's perfection!
Alexis Pearson says:
I used angel hair pasta and added pine nuts to this delicious scampi! I also skipped the parmesan cheese at the end. You can't even tell the amount of butter was reduced, it's perfect.
Alex Cabral says:
I did 4 garlic cloves and 1 tablespoon of butter and was completely happy with the results. I also added a tablespoon of white wine, which I think is a must!
McKenzie C says:
This was perfect. We used really large jumbo shrimp from the fresh seafood market. Do yourself a favor and don't be shy about using lemon and red pepper flakes! We doubled both and it was bursting with flavor. So good!