Scrumptious Shrimp Scampi Linguine
Ingredients
- 1 (16 ounce) package linguine pasta
- 4 tablespoons butter, divided
- 3 tablespoons olive oil, divided
- ½ cup chopped red bell pepper
- ½ cup chopped yellow bell pepper
- 6 cloves garlic, sliced
- 48 large shrimp, peeled, deveined, and tails removed
- ½ cup dry white wine (such as Chardonnay)
- ¼ cup clam juice
- 1 teaspoon lemon juice
- 3 tablespoons chopped fresh parsley
- 2 tablespoons heavy cream
- 1 ½ teaspoons crushed red pepper flakes, or to taste
- 1 teaspoon sea salt
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Instructions
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Reserve 1 cup pasta water; drain linguine well in a colander set in the sink.
- Melt 2 tablespoons butter with 1 ½ tablespoons olive oil in a large skillet over medium heat. Add bell peppers and garlic; cook and stir until peppers have softened, about 10 minutes. Stir in shrimp; cook and stir until shrimp are opaque and pink, about 5 minutes. Transfer shrimp to a bowl and set aside, leaving peppers and garlic in the skillet.
- Stir wine, clam juice, and lemon juice into the skillet; bring to a boil over medium heat. Add remaining 2 tablespoons butter and remaining 1 ½ tablespoons olive oil; return shrimp to the skillet. Stir in reserved 1 cup pasta water, parsley, cream, pepper flakes, and salt. Add cooked linguine; toss lightly to coat. Simmer scampi over medium-low heat to let linguine absorb some sauce, about 5 minutes; serve hot.
Source
Original recipe: View Original
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