A cozy shrimp scampi linguine made with garlic butter, lemon, and tender shrimp for an easy yet elegant dinner.

Scale

12 oz linguine

1 lb large shrimp, peeled and deveined

3 tbsp unsalted butter

2 tbsp olive oil

4 cloves garlic, minced

1/4 tsp red pepper flakes

1/2 cup chicken broth

1 tbsp lemon juice

1 tsp lemon zest

1/4 cup chopped fresh parsley

1/2 tsp salt

1/4 tsp black pepper

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1. Cook the linguine in salted water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.

2. Season the shrimp with salt and black pepper.

3. In a large skillet over medium heat, melt the butter with the olive oil.

4. Add the garlic and red pepper flakes and cook for 30 seconds until fragrant.

5. Add the shrimp and cook 2-3 minutes per side until pink and opaque.

6. Pour in the chicken broth, lemon juice, and lemon zest. Simmer for 2 minutes.

7. Add the cooked linguine and a splash of reserved pasta water if needed. Toss gently and finish with parsley before serving.

Chicken broth replaces traditional wine while keeping the sauce rich and balanced.