Chilly Garlic Shrimp Scampi with Linguine Recipe

Description:

A vibrant and flavorful dish, the Chilly Garlic Shrimp Scampi with Linguine is a delightful blend of spicy and savory notes. The linguine is perfectly cooked al dente and coated in a rich, creamy sauce infused with the aromatic garlic, the subtle heat of chili flakes, and the bright acidity of lemon juice. The plump, juicy shrimp are cooked to perfection, adding a delicious protein element to the dish. The vibrant green parsley adds a pop of color and freshness, while the optional red pepper flakes offer an extra kick of heat for those who prefer a spicier meal. The overall presentation is simple yet elegant, with the golden-colored linguine contrasting beautifully with the pinkish shrimp and bright green parsley. The subtle red flecks of chili flakes add a touch of visual interest, hinting at the dish's fiery character.

Ingredients:

• - 1 pound linguine
• - 1 pound large shrimp, peeled and deveined
• - 6 cloves garlic, minced
• - 1/2 cup dry white wine
• - 1/4 cup butter
• - 1/4 cup olive oil
• - 1/4 cup chopped fresh parsley
• - 2 tablespoons lemon juice
• - 1 tablespoon chili flakes (adjust to your spice preference)
• - Salt and freshly ground black pepper to taste
• - Red pepper flakes for garnish (optional)

Instructions:

1. 1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions, until al dente. Reserve about 1/2 cup of pasta water before draining.
2. 2. While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat. Add the minced garlic and chili flakes and cook for about 1 minute, or until fragrant, stirring constantly to prevent burning. Do not brown the garlic.
3. 3. Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through.
4. 4. Pour in the white wine and let it simmer for 1-2 minutes, allowing the alcohol to cook off slightly and the sauce to reduce.
5. 5. Stir in the lemon juice and parsley. Season with salt and pepper to taste.
6. 6. Add the cooked linguine to the skillet and toss to coat with the sauce. Add a little pasta water if needed to loosen the sauce.
7. 7. Serve immediately, garnished with extra parsley and a pinch of red pepper flakes, if desired.
8. 8. If making ahead, keep the pasta and sauce separate until ready to serve. Reheat gently before combining.