dinner · american
Garlic Butter Shrimp Scampi with Linguine & Blistered Cherry Tomatoes
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Instructions
1
Bring a large pot of salted water to a rolling boil over high heat on the back burner.
2
While water heats, halve cherry tomatoes, thinly slice garlic cloves, and finely chop fresh parsley on a cutting board.
3
Drop linguine pasta into boiling water, stirring occasionally to prevent sticking, and cook 9 minutes until al dente.
4
Set a 12-inch heavy skillet over medium-high heat, adding one tablespoon olive oil until hot and shimmering evenly.
5
Pat shrimp dry, season evenly with salt and black pepper, and spread across the hot skillet in single layer.
6
Sear shrimp undisturbed for 90 seconds per side until pink, opaque, and loosely curled, then transfer to a plate.
7
Reduce skillet heat to medium, adding remaining olive oil, unsalted butter, sliced garlic, and crushed red pepper flakes.
8
Sauté aromatics gently for 1 minute until fragrant and lightly golden, stirring constantly so garlic does not burn.
9
Add cherry tomatoes and dry white wine, simmering 3 minutes until tomatoes blister and sauce liquid reduces slightly.
10
Scoop out half a cup of starchy pasta water, then drain cooked linguine thoroughly in a clean colander.
11
Add drained linguine, seared shrimp, remaining butter, fresh lemon juice, and chopped parsley to bubbling pan sauce.
12
Toss pasta vigorously over low heat for 1 minute, splashing reserved pasta water until a glossy sauce coats strands.
13
Divide shrimp scampi linguine between warm pasta bowls, spooning blistered cherry tomatoes and garlic butter pan juices overtop.
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