Linguine de Camarones al Scampi con Ajo y Limón
Delight in this elegant yet easy-to-make Linguine with Shrimp Scampi, inspired by Ina Garten's classic recipe. This dish embraces the fresh flavors of garlic and lemon, perfectly complementing plump, succulent shrimp. With a slight reduction in acidity and salt, it caters to those with milder palates while ensuring a harmonious blend of taste. Whether served for a cozy family dinner or an entertaining feast, this pasta dish shines with brightness and flavor. Plus, with leftovers heating up beautifully in the microwave, this dish promises a satisfying meal any day of the week!
N/A
Servings
327
Calories
14
Ingredients
Ingredients
Vegetable oil
to taste (for boiling water)
Kosher salt
to taste (for pasta and shrimp)
Linguine
3/4 lb (uncooked)
Unsalted butter
3 tablespoons (for sautéing)
Olive oil
2 1/2 tablespoons (for sautéing)
Minced garlic
1 1/2 tablespoons (about 6 cloves, minced)
Large shrimp
1 lb (peeled and deveined (approximately 16 shrimp))
Kosher salt
1 teaspoon (for seasoning)
Fresh ground black pepper
1/4 teaspoon (for seasoning)
Chopped fresh parsley leaves
1/3 cup (for garnish)
Lemon zest
1/2 lemon (grated)
Fresh lemon juice
3 tablespoons (from 1 1/2 lemons)
Lemon
1/4 (thinly sliced into half-rounds)
Hot red pepper flakes
1/8 teaspoon (for seasoning)
Instructions
1
Begin by bringing a large pot of salted water to a boil. Drizzle in a bit of vegetable oil to prevent sticking, then add the linguine. Cook according to package instructions, about 7 to 10 minutes until al dente.
2
While the pasta cooks, heat a 12-inch heavy-bottomed pan over medium-low heat. Add the unsalted butter and olive oil, allowing them to melt and combine.
3
Once melted, introduce the minced garlic to the pan. Sauté gently for about 1 minute, taking care not to let the garlic burn, as it can become bitter.
4
Add the peeled and deveined shrimp to the garlic mixture, along with 1 teaspoon of kosher salt and freshly ground black pepper. Sauté the shrimp for about 5 minutes, stirring frequently until they turn pink and opaque.
5
Remove the pan from the heat. Stir in the chopped parsley, grated lemon zest, fresh lemon juice, thinly sliced lemon rounds, and hot red pepper flakes. Mix well to ensure the shrimp are evenly coated with the flavorful sauce.
6
Once the linguine is cooked, drain it well and return it to the pot. Pour the shrimp and sauce mixture over the pasta, tossing everything together until thoroughly combined.
7
Serve immediately, garnished with additional parsley or lemon slices if desired.
Nutrition Information
10g
Fat
32g
Carbs
17g
Protein
1g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Linguine de Camarones al Scampi con Ajo y Limón?
It is an elegant yet easy-to-make pasta dish featuring shrimp, garlic, and lemon, inspired by Ina Garten's classic scampi recipe.
How many calories are in this shrimp scampi recipe?
There are approximately 327 calories per serving in this dish.
What type of pasta is used for this recipe?
The recipe calls for 3/4 lb of uncooked linguine.
How much shrimp do I need?
You will need 1 lb of large shrimp, which is approximately 16 shrimp, peeled and deveined.
How long should I cook the linguine?
Cook the linguine in boiling water for 7 to 10 minutes until it reaches an al dente texture.
How much garlic is required for the sauce?
The recipe uses 1 1/2 tablespoons of minced garlic, which is roughly 6 cloves.
What fats are used to sauté the shrimp?
A combination of 3 tablespoons of unsalted butter and 2 1/2 tablespoons of olive oil is used.
How long does it take to sauté the shrimp?
The shrimp should be sautéed for about 5 minutes until they turn pink and opaque.
When should I add the lemon juice and parsley?
Remove the pan from the heat before stirring in the lemon juice, zest, lemon rounds, and chopped parsley.
Can I reheat leftovers of this dish?
Yes, leftovers of this Linguine with Shrimp Scampi heat up beautifully in the microwave.
What is the protein content per serving?
Each serving of this shrimp pasta contains 17g of protein.
How much fat is in this recipe?
The recipe contains 10g of fat per serving.
What is the carbohydrate count for this meal?
There are 32g of carbohydrates per serving.
Does this recipe include red pepper flakes?
Yes, it includes 1/8 teaspoon of hot red pepper flakes for a subtle hint of heat.
How much lemon juice is needed?
You will need 3 tablespoons of fresh lemon juice, which is typically obtained from 1 1/2 lemons.
Why is vegetable oil added to the pasta water?
A drizzle of vegetable oil is added to the boiling water to prevent the linguine strands from sticking together.
What size pan is recommended for cooking the scampi?
A 12-inch heavy-bottomed pan is recommended for even heat distribution.
How much parsley is used?
The recipe calls for 1/3 cup of chopped fresh parsley leaves.
Should I use salted or unsalted butter?
The recipe specifies 3 tablespoons of unsalted butter to better control the salt levels.
How long should I sauté the garlic?
Sauté the minced garlic gently for about 1 minute, ensuring it does not burn and become bitter.
What type of salt is best for this recipe?
Kosher salt is recommended for both seasoning the pasta water and the shrimp.
Is there any fiber in this dish?
Yes, there is approximately 1g of fiber per serving.
What are the suggested garnishes?
You can garnish the dish with additional fresh parsley or lemon slices for a bright presentation.
How many ingredients are in this recipe?
There are a total of 14 ingredients used in this Linguine de Camarones al Scampi.
What heat setting should be used for the garlic and butter?
The butter and oil should be heated over medium-low heat to gently melt and combine.
How much lemon zest is required?
The recipe calls for the grated zest of 1/2 a lemon.
What is the preparation for the lemon rounds?
One-quarter of a lemon should be thinly sliced into half-rounds to be mixed into the pasta.
How much black pepper should be used?
Use 1/4 teaspoon of freshly ground black pepper to season the shrimp.
Is this a good recipe for spring?
Yes, its light profile and fresh lemon flavors make it an ideal spring recipe.
Is this recipe considered low sodium?
The recipe is tagged as 'less sodium' and is adjusted to cater to milder palates while maintaining flavor.