Shrimp Scampi for One
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Six large shrimp in a garlicky lemon butter sauce over linguine, topped with Parmesan.
Ingredients
- 2 oz dry linguine
- 6 large shrimp peeled and deveined
- ¼ tsp kosher salt
- ⅛ tsp coarse black pepper
- 2½ tbsp olive oil divided
- 2 tbsp salted butter divided
- 1 garlic clove
- Pinch red pepper flakes optional
- ½ tbsp lemon juice
- 1 tbsp shredded Parmesan
- 1 tbsp chopped parsley optional
Equipment
- saucepan
- skillet
Directions
- Bring a medium saucepan of water to a boil. Cook the linguine for 5 to 7 minutes, until tender. Drain it, toss it with ½ tablespoon of the olive oil, and set it aside.
- Sprinkle the shrimp with the salt and pepper and stir so every piece is seasoned.
- In a medium skillet, melt 1 tablespoon of the butter with 1 tablespoon of the olive oil. Add the garlic and the red pepper flakes, if using, and cook for about 30 seconds.
- Add the shrimp and cook for 1 to 2 minutes per side, until pink and opaque. Move them to a plate.
- Add the rest of the butter and olive oil to the skillet along with the lemon juice. Put the shrimp back in just long enough to coat them in the sauce.
- Take the pan off the heat and spoon the shrimp and sauce over the linguine. Top with the Parmesan and parsley, if using.
Nutrition
Serving: 250g | Calories: 839kcal | Carbohydrates: 45g | Protein: 32g | Fat: 60g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 248mg | Sodium: 1013mg | Potassium: 467mg | Fiber: 2g | Sugar: 1.8g | Vitamin A: 766IU | Vitamin C: 3.9mg | Calcium: 147mg | Iron: 2.8mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); dry linguine counted as dry pasta, shrimp counted as raw shrimp (one large peeled shrimp 14 g), shredded Parmesan counted as grated parmesan. Brands and portions vary, so use it only as an approximation.