Perfect any night of the week, this shrimp scampi with linguini and broccolini is so delicious. The garlic butter and white wine sauce tastes incredible with the linguini pasta and plump shrimp.
8-10stalks broccolini, remove the leaves and trim the bottom of the stems
½poundshrimp, peeled and deveined, about 12 shrimp
¼cupwhite wine, dry sauvignon blanc
2tablespoonslemon juice, fresh squeezed
¼cupreserved pasta water
¼cupgrated parmesan cheese
2tablespoonsItalian parsley, chopped small
salt, to taste
black pepper, to taste
¼teaspoon red pepper flakes, optional
Equipment
1 pasta pot
1 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, broccolini and garlic butter sauce
In a large sauté pan, add the olive oil and 2 tablespoons butter. Once hot add them minced garlic. Saute until fragrant.
Once the garlic is fragrant, add the broccolini. 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.