Shrimp pasta seems to mean different things to different people. It can be a cheap college standby, a quick-to-throw-together family dinner for busy weeknights, or even a gourmet treat, if you feature ingredients like white wine, garlic, herbs, and more. Some shrimp scampi recipes are very basic, calling for little more than the pasta, tomatoes and shrimp, and others play around with flavors a bit more. The following recipe uses garlic, white wine, lemon juice and chili flakes for flavor, as well as mushrooms and onion for nutrients and to add a nice texture.
The shrimp is coated in a cornstarch mixture before you add it to the sauce, and this helps to thicken the sauce up. You can swap the linguine for spaghetti or any other type of pasta you have in the pantry if you want, and you can also add extra items to the sauce such as bell pepper, celery or spinach (add those when you add the mushrooms) for extra color and in case you have some to use up.
Another idea is to sprinkle the finished dish with a handful of chopped fresh parsley or basil leaves. You can make this dish your own by doing something like that and personalizing it. Served with a glass of Sauvignon Blanc or Pinot Grigio, this shrimp scampi recipe makes a delicious and completely satisfying dinner.
- 1 lb uncooked linguine
- 1 diced onion
- 1 lb peeled, deveined medium shrimp
- 2 cups dry white wine
- Pinch of red pepper chili flakes
- 1 tablespoon cold water
- ¼ cup lemon juice
- ¼ cup butter
- ½ cup diced button or cremini mushrooms
- 1 diced tomato
- 4 minced small garlic cloves (or 2 big ones)
- 1 tablespoon cornstarch
- 4 tablespoons extra-virgin olive oil
- Salt and black pepper, to taste
- Grated parmesan cheese, to serve
- Bring a pot of water to a boil.
- Add a pinch of salt and the linguine.
- Cook for 8 minutes or until al dente, then drain.
- Toss a tablespoon of extra-virgin olive oil over the drained pasta to stop it from drying out and clumping.
- Set it to one side and cover the pan to keep it warm.
- Stir the cornstarch with the water, and then toss the shrimp with this mixture.
- Heat 3 tablespoons of extra-virgin olive oil in a pot and sauté the garlic until golden.
- Stir in the mushrooms and onion, and sauté until tender.
- Stir in the tomatoes and chili flakes, then season to taste with salt and black pepper.
- Stir in the lemon juice, white wine, and butter, and simmer for 2 minutes.
- Stir in the shrimp and sauté for a minute or until pink.
- Serve the shrimp scampi over the cooked linguine and sprinkle with a little parmesan before serving.
Cooking pasta is something that most of us learn to do while we are young, at least teenage, and it is a great choice because it is economical and easy. But what are you going to serve with your pasta? You might like to take inspiration from this picture, letting the wonderfully plump and juicy shrimp in the tangy tomato sauce sway you toward wanting to make this today. Thaw out some shrimp, check you have the other ingredients, and make this lovely dinner for your family to enjoy this evening. Not only is it flavorful but the addition of fresh veggies makes it nutritious too. This shrimp scampi is a winner in every way.
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