Italian · Lunch · Dinner
Shrimp Scampi
Juicy shrimp tossed in a bright garlic, lemon and white wine sauce with whole wheat linguine and ribbons of zucchini. It uses just a little butter, so it stays light but still tastes rich.
- Prep
- 15 min
- Cook
- 22 min
- Total
- 37 min
- Serves
- 4
Calories come from: Carbs 52% · Fat 22% · Protein 26%
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Ingredients
For 4 servings- 12 cups2,840 gwater (for boiling pasta)
- 1/2 tspsalt, for the pasta cooking water (mostly drained away)
- 1/2 tspsalt, for seasoning the shrimp
- 8 oz225 gwhole wheat linguine, dry
- 2 medium400 gzucchini, cut into long thin ribbons or spiralized
- 1 lb450 glarge shrimp, peeled and deveined, raw
- 1/4 tspblack pepper, ground
- 1 tbsp14 golive oil
- 1 tbsp14 gunsalted butter
- 6 cloves18 ggarlic, thinly sliced
- 1/4 tspred pepper flakes (optional)
- 1/2 cup118 gdry white wine
- 3 tbsp45 glemon juice, fresh
- 1 tsplemon zest
- 1/2 cup30 gfresh parsley, chopped
Steps
- 1
Bring the 12 cups of water to a boil in a large pot and add the 1/2 tsp salt for the cooking water.
- 2
Cook the linguine for about 9-10 minutes, until just tender.
- 3
Add the zucchini ribbons to the pot for the last 1 minute of cooking.
- 4
Scoop out 1/2 cup of the pasta water, then drain the pasta and zucchini.
- 5
While the pasta cooks, pat the shrimp dry and season with the 1/2 tsp seasoning salt and the black pepper.
- 6
Heat the olive oil in a large skillet over medium-high heat.
- 7
Add the shrimp in a single layer and cook 1-2 minutes per side, until pink and opaque throughout (63 °C / 145 °F), then move to a plate.
- 8
Lower the heat to medium, add the butter, garlic and red pepper flakes, and stir for about 1 minute until fragrant but not browned.
- 9
Pour in the wine and simmer for 2-3 minutes until reduced by about half.
- 10
Stir in the lemon juice and lemon zest.
- 11
Add the drained linguine, zucchini and shrimp to the skillet and toss, adding splashes of the reserved pasta water until the sauce coats everything.
- 12
Stir in the parsley and serve right away.
Swaps, storage and make-ahead
Swaps
- Replace the butter with another tablespoon of olive oil to make the dish dairy-free.
- Use 1/2 cup low-sodium chicken or vegetable broth plus an extra squeeze of lemon instead of the white wine.
- Swap the whole wheat linguine for a pasta labelled gluten-free to make the dish gluten-free.
- For a lighter plate, use half the linguine and double the zucchini ribbons.
Storage
Refrigerate leftovers in an airtight container within 2 hours and eat within 3 days, reheating gently in a skillet with a splash of water until steaming hot. It is best eaten fresh, and freezing is not recommended because the shrimp turn rubbery and the zucchini goes watery.
Make ahead
Peel and devein the shrimp, slice the garlic, zest and juice the lemon, and cut the zucchini ribbons up to 1 day ahead, keeping each covered in the fridge. Cook the pasta and shrimp just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: CrustaceansGlutenMilkSulphites
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (1,041 g) | Per 100 g | |
|---|---|---|
| Calories | 386 kcal | 37 kcal |
| Protein | 25 g | 2.4 g |
| Carbohydrates | 49.1 g | 4.7 g |
| of which sugars | 4.7 g | 0.5 g |
| Fiber | 6.6 g | 0.6 g |
| Fat | 9.4 g | 0.9 g |
| of which saturated | 2.9 g | 0.3 g |
| Sodium | 1,266 mg | 122 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
