Herbaceous Shrimp Scampi with Fresh Linguine
Indulge in the vibrant flavors of Herbaceous Shrimp Scampi, where succulent shrimp meet a medley of fresh herbs including basil, parsley, and arugula. This quick and delectable pasta dish combines the rich taste of extra virgin olive oil and a hint of citrus, with a subtle kick from red pepper flakes, all wrapped around the comforting embrace of fresh linguine. Perfect for a weeknight treat, ready in under 30 minutes.
N/A
Servings
645
Calories
14
Ingredients
Ingredients
fresh basil leaves
1 cup (whole)
fresh flat-leaf parsley
1/2 cup (whole)
arugula leaves
1 cup (packed)
fresh chives
12-15 (coarsely chopped)
chicken stock
1/2 cup (prepared)
lemon
1 (juice and zest)
extra virgin olive oil
6 tablespoons (divided)
medium shrimp
1 1/2 lbs (shelled and deveined)
garlic cloves
4 large (grated)
crushed red pepper flakes
1/2 teaspoon (to taste)
salt and pepper
to taste (seasoned)
fresh linguine
1 lb (uncooked)
dry white wine
1/2 cup (room temperature)
butter
2 tablespoons (cold)
Instructions
1
Bring a large pot of water to a boil and cook the linguine until al dente, based on package instructions. Reserve 1/2 cup of pasta water before draining.
2
In the meantime, combine basil, parsley, arugula, chives, chicken stock, lemon zest, and 2 tablespoons of olive oil in a blender or food processor. Pulse until it forms a rough paste. Set aside.
3
Heat 4 tablespoons of olive oil in a large skillet over medium-high heat. Spread shrimp evenly in the skillet and cook for about 2 minutes, stirring occasionally.
4
Add grated garlic and crushed red pepper flakes to the shrimp, seasoning with salt and pepper to taste. Continue to sauté for another 2-3 minutes or until the shrimp turn pink and cooked through.
5
Pour white wine into the skillet, allowing it to simmer for 1 minute.
6
Mix in the reserved herb paste, lemon juice, and cold butter into the skillet. Stir until the butter melts and all ingredients are well combined.
7
Add the reserved pasta water and drained linguine to the skillet. Toss everything together until the pasta is well coated with the shrimp and herb sauce. Serve immediately, garnished with extra herbs if desired.
Nutrition Information
35g
Fat
39g
Protein
3g
Fiber
1.5g
Sugar
570mg
Sodium
205mg
Cholesterol
Frequently Asked Questions
Frequently Asked Questions
What is Herbaceous Shrimp Scampi with Fresh Linguine?
It is a quick and vibrant seafood pasta dish featuring shrimp, fresh linguine, and a blend of basil, parsley, arugula, and chives.
How long does it take to make this recipe?
This recipe is a quick weeknight treat that is ready in under 30 minutes.
What herbs are used in the herb paste?
The herb paste consists of fresh basil leaves, fresh flat-leaf parsley, packed arugula leaves, and coarsely chopped fresh chives.
What type of pasta is best for this scampi?
The recipe specifically calls for 1 lb of fresh linguine.
How many calories are in a serving?
There are 645 calories per serving in this dish.
What is the protein content of this meal?
Each serving contains 39g of protein.
What kind of shrimp should I use?
Use 1 1/2 lbs of medium shrimp that have been shelled and deveined.
How do I prepare the garlic for this recipe?
The recipe requires 4 large garlic cloves to be grated before being added to the skillet.
What is the purpose of the chicken stock?
The 1/2 cup of chicken stock is blended with the fresh herbs and olive oil to create the base of the herb sauce.
Does this dish contain alcohol?
Yes, it uses 1/2 cup of dry white wine to deglaze the skillet and add flavor to the sauce.
Is this shrimp scampi spicy?
It has a subtle kick from 1/2 teaspoon of crushed red pepper flakes, which can be adjusted to taste.
How much fat is in this recipe?
There are 35g of fat per serving.
What is the sodium content?
The recipe contains 570mg of sodium per serving.
How much fiber does this dish provide?
Each serving provides 3g of fiber.
What temperature should the butter be when added?
The recipe specifies using 2 tablespoons of cold butter to help thicken and enrich the sauce.
How do I make the herb paste?
Pulse basil, parsley, arugula, chives, chicken stock, lemon zest, and 2 tablespoons of olive oil in a blender or food processor until a rough paste forms.
How long do I cook the shrimp?
Sauté the shrimp for about 2 minutes alone, then another 2-3 minutes after adding garlic and red pepper flakes until they turn pink.
What part of the lemon is used?
Both the zest (blended into the paste) and the juice (added to the skillet) of one lemon are used.
Should I save the pasta water?
Yes, reserve 1/2 cup of the pasta cooking water before draining to help coat the linguine in the sauce.
What kind of oil is used?
The recipe uses 6 tablespoons of extra virgin olive oil, divided between the herb paste and the skillet.
How much cholesterol is in this dish?
There is 205mg of cholesterol per serving.
Is there any sugar in the recipe?
The recipe contains a small amount of sugar, approximately 1.5g per serving.
How is the parsley prepared?
The recipe uses 1/2 cup of fresh flat-leaf parsley leaves.
What tags are associated with this recipe?
Tags include quick meal, seafood, pasta, shrimp, linguine, herbaceous, italian, and easy.
How do I finish the dish?
Add the reserved pasta water and linguine to the skillet and toss until the pasta is well coated with the shrimp and herb sauce.
Can I use dry parsley instead of fresh?
The recipe specifically calls for fresh herbs to achieve the intended herbaceous flavor and texture of the paste.
What is the preparation for the chives?
You should use 12-15 fresh chives that have been coarsely chopped.
How do I know when the pasta is cooked?
Cook the linguine until it is al dente according to the package instructions.
Is the wine added before or after the herb paste?
The white wine is added first and allowed to simmer for 1 minute before mixing in the herb paste.
What is the recommended garnish?
The dish is best served immediately, garnished with extra fresh herbs if desired.