Perfect any night of the week, this shrimp scampi recipe with linguini and broccoli rabe is so delicious. The garlic butter and white wine sauce tastes incredible with the linguini pasta and plump shrimp. Toss in the slight crunch from the broccoli rabe and this shrimp scampi pasta recipe is a weeknight winner.

Shrimp Scampi with Linguini and Broccoli Rabe – Healthyish Foods

About this recipe

What’s great, is that this entire shrimp scampi pasta recipe comes together in under 30 minutes. You only need one pan and one pot, so clean up is a breeze. This shrimp scampi recipe would be perfect any night of the week. It’s loaded with flavor and very easy to make. I can guarantee that this dish will become a family favorite. Enjoy this shrimp scampi recipe with buttery garlic bread or my homemade garlic knots. Both are perfect with this pasta dish.

When cooking the pasta make sure it is al dente. It will continue to cook in the pan with the sauce and shrimp. Be sure to reserve 1/4 cup pasta water for the sauce as well. When prepping the shrimp, make sure they are peeled and deveined. You can leave the tail on or remove them. I leave the tails on for photography purposes, but it is whatever you prefer. Also, you will wan to make sure the shrimp are cooked through. They will have a light pink color, not opaque.

This recipe makes four light servings or two hearty dinner servings. Please see below for nutritional information.

Storage

Store any leftover pasta in an airtight container in the refrigerator for three to four days. Reheat in the microwave until heated through. Looking for more pasta recipes? Try my shrimp linguini with roasted red pepper sauce.

Shrimp Scampi with Linguini and Broccoli Rabe – Healthyish Foods
Shrimp Scampi with Linguini and Broccoli Rabe – Healthyish Foods

Shrimp Scampi with Linguini and Broccoli Rabe

Perfect any night of the week, this shrimp scampi with linguini and broccoli rabe is so delicious. The garlic butter and white wine sauce tastes incredible with the linguini pasta and plump shrimp.
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Ingredients

  • 8 ounces linguini, cooked al dente
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 1 tablespoon garlic, minced, about 2 cloves
  • 8-10 stalks broccoli rabe, remove the leaves and trim the stems
  • ½ pound shrimp, peeled and deveined, about 12 shrimp
  • ¼ cup white wine, dry sauvignon blanc
  • 2 tablespoons lemon juice, fresh squeezed
  • ¼ cup reserved pasta water
  • ¼ cup grated parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes, optional
  • 2 tablespoons Italian parsley, chopped small

Equipment

  • pasta pot
  • 3.5 quart saute pan with sides

Instructions 

  • Boil a pot of water and cook the linguini according to the package. Be sure to reserve a ¼ cup of pasta water. Al dente is best.
  • Using a colander, drain the water off of the pasta. Drizzle it with olive oil and set it aside.

Prepare the shrimp, broccoli rabe and garlic butter sauce:

  • In a large sauté pan, add olive oil, 2 tablespoons butter and minced garlic over medium heat.
  • Once the garlic is fragrant and lightly browned, add the broccoli rabe. Saute over medium heat for roughly 5 minutes.
  • Next, add the remaining butter. Once it is melted and hot, add the peeled and deveined shrimp.
  • Let the shrimp cook for 2-3 minutes per side. You will want them to be pink in color, not opaque.
  • Once the shrimp are cooked through, deglaze the pan with the white wine. Be sure to scrape up and crispy pieces from the bottom of the pan. Saute for 2-3 minutes to cook off the alcohol.
    Next, you'll add the fresh squeezed lemon juice and reserved pasta water.
  • Reduce the heat to low, and season the shrimp with salt, pepper, fresh chopped Italian parsley, and red pepper flakes.
  • Next, add the cooked pasta to the pan with the shrimp and broccoli rabe. Toss well.
  • Add the grated parmesan cheese, and toss everything together. Serve immediately.

Nutrition

Serving: 1serving, Calories: 466kcal, Carbohydrates: 46g, Protein: 19g, Fat: 22g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 107mg, Sodium: 730mg, Potassium: 318mg, Fiber: 3g, Sugar: 2g, Vitamin A: 1709IU, Vitamin C: 14mg, Calcium: 166mg, Iron: 2mg