Shrimp Scampi (Blue Apron Style)
I grew up thinking scampi was a fancy restaurant thing until I realized it is basically shrimp, garlic, wine, and butter over pasta. This is my take on the kind of scampi you get in a meal kit box, right down to the bright white wine sauce that soaks into the linguine. It looks impressive but it is honestly one of the easiest dinners I make.
Ingredients
- 12 ozlinguine
- 1 lblarge shrimp, peeled and deveined
- 5 tbspunsalted butter
- 2 tbspolive oil
- 5 clovegarlic, minced
- 1shallot, minced
- 0.5 cupdry white wine
- 0.5 tspred pepper flakes
- 1fresh lemon
- 0.33 cupfresh parsley, chopped
- kosher salt
- black pepper
Instructions
- 1Cook the linguineBring a large pot of salted water to a boil and cook the linguine to al dente. Reserve about 1 cup of the pasta water, then drain and set the noodles aside while you build the sauce.
- 2Sear the shrimpPat the shrimp dry and season with salt and pepper. Heat the olive oil in a large skillet over medium high and cook the shrimp for about 1 minute per side until just pink. Transfer them to a plate so they finish cooking gently in the sauce later.
- 3Soften the aromaticsLower the heat to medium and melt 2 tablespoons of the butter in the skillet. Add the shallot, garlic, and red pepper flakes and cook for 2 minutes until soft and fragrant, stirring so the garlic does not brown.
- 4Make the wine saucePour in the white wine and scrape up any browned bits from the bottom of the pan. Let it simmer for 3 to 4 minutes until it reduces by about half, then whisk in the remaining 3 tablespoons butter and the juice of the lemon to build a silky sauce.
- 5Finish and tossAdd the linguine and a splash of the reserved pasta water and toss until the sauce coats every strand. Return the shrimp and any resting juices, fold in the parsley, and taste for salt. Serve hot with extra lemon on the side.
Nutrition (per serving, estimated)
590calories
33gprotein
4servings
Rather have it delivered?
This is my take on the Blue Apron style dish. If you would rather have the real box show up at your door, here is my honest take after testing it in my own kitchen.
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