Shrimp Scampi with Garlic

Instructions

1. Step 1

   Pat the shrimp dry, then season with salt and ground black pepper.

   Ingredients used: 1.0 gr Ground Black Pepper, 3.0 gr Salt, 680.0 gr Shrimp

2. Step 2

   Bring the water to a boil in the large pot and add the remaining salt. Cook the linguine until just al dente, reserve cooking water, then drain.

   Timer: 10 min (fixed)

   Ingredients used: 340.0 gr Linguine, 15.0 gr Salt, 3000.0 ml Water

   Cookware: colander, large pot

3. Step 3

   Heat 2 tbsp (30 ml) olive oil and 2 tbsp (30 gr) butter in the large skillet over medium heat. Add the shrimp in a single layer and cook, turning once, until opaque and 63°C at the center; transfer to a clean plate.

   Timer: 4 min (fixed)

   Ingredients used: 30.0 gr Butter, 30.0 ml Olive Oil

   Cookware: large skillet, tongs

4. Step 4

   Add the remaining olive oil, 1 ¾ tbsp (25 gr) butter, garlic, and red pepper flakes to the skillet. Cook over medium heat until fragrant without browning the garlic.

   Timer: 1 min (fixed)

   Ingredients used: 25.0 gr Butter, 24.0 gr Garlic, 15.0 ml Olive Oil, 1.0 gr Turkish Red Pepper Flakes (Pul Biber)

   Cookware: large skillet

5. Step 5

   Pour in the white wine, scrape up the flavorful residue, and simmer over medium heat until reduced by about half.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 ml dry white wine

   Cookware: large skillet

6. Step 6

   Add the lemon juice, drained linguine, and reserved cooking water. Toss over medium heat until the sauce lightly coats the pasta.

   Timer: 2 min (fixed)

   Ingredients used: 45.0 ml Lemon Juice

   Cookware: large skillet, tongs

7. Step 7

   Return the shrimp to the skillet. Add the remaining butter, parsley, and ground black pepper, then toss over low heat until the butter melts and the shrimp are hot.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 gr Butter, 1.0 gr Ground Black Pepper, 15.0 gr Parsley

   Cookware: large skillet, tongs