Creamy Shrimp Scampi Linguine

Ingredients

Instructions

0 of 6 steps complete

1. 1Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Before draining, reserve at least ½ cup pasta water.
2. 2Pat the thawed shrimp dry and season with salt and pepper. Heat oil and 1 tablespoon butter in a large skillet over medium-high heat.
3. 3Cook shrimp in a single layer, in batches if needed, for about 1–2 minutes per side, until opaque and the thickest shrimp reaches 145°F. Transfer to a clean plate immediately to avoid overcooking.
4. 4Reduce heat to medium-low. Add the remaining butter, garlic and optional pepper flakes; stir for 30–60 seconds. Add broth and simmer for 2 minutes, scraping up browned bits. Stir in cream and simmer gently for 3–4 minutes; do not boil vigorously.
5. 5Turn off heat and stir in Parmesan until melted, then add lemon zest and juice. Toss in linguine, loosening the sauce with reserved pasta water a tablespoon at a time. Return shrimp and their juices and gently toss just until warm. Taste and adjust seasoning; finish with parsley.
6. 6Serve immediately. Refrigerate leftovers within 2 hours for up to 3–4 days and reheat to 165°F with a splash of water; shrimp will become firmer when reheated.