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Shrimp Scampi & Fresh Linguine
with Broccoli & Cucumber-Iceberg Lettuce Salad
20 MIN
4 Servings
From the Test Kitchen
An Italian-American innovation, scampi is a popular dish of shrimp (or similar shellfish) served in a garlicky lemon-butter sauce. Here, we’re going the extra mile by tossing our shrimp with fresh linguine, and adding seasonal broccoli to the sauce (chopped finely and sautéed in the butter). With a garnish of parsley and Parmesan, this delicious recipe makes for an easy, gourmet pasta night.
Get Cooking-
NutritionPER SERVING
-
Calories615 Cals (est.)
fresh
ingredients
Title
-
1⅛ lbs Shrimp
- ¾ lb Fresh Linguine Pasta
-
4 cloves Garlic
- 2 Lemons
- 1 Persian Cucumber
- 1 Head Iceberg Lettuce
- ¾ lb Broccoli
- 1 bunch Parsley
- 4 Tbsps Butter
- ⅓ cup Grated Parmesan Cheese
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Quarter and deseed the lemons. Peel and mince the garlic. Finely chop the broccoli. Remove and discard the core of the lettuce; roughly chop the leaves. Thinly slice the cucumber into rounds. Pick the parsley leaves off the stems; discard the stems.
2
Make the vinaigrette:
In a bowl, combine ¼ of the cheese and the juice of 4 lemon wedges; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.
3
Cook the pasta:
Using your hands, carefully separate the strands of the pasta; add to the pot of boiling water. Cook 2 to 3 minutes, or until al dente (still slightly firm to the bite). Reserving ¾ cup of the pasta cooking water, thoroughly drain the cooked pasta. Set aside in a warm place.
4
Cook the broccoli & shrimp:
While the pasta cooks, pat the shrimp dry with paper towels; season with salt and pepper. In a large pot, melt half the butter on medium-high until hot. Add the garlic and broccoli; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant. Add the seasoned shrimp. Cook, stirring occasionally, 2 to 4 minutes, or until the shrimp are opaque and cooked through.
5
Finish the pasta:
To the pot of broccoli and shrimp, add the cooked pasta, remaining butter, the juice of the remaining lemon wedges and ½ cup of the reserved pasta cooking water; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until well combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.
6
Make the salad & serve your dish:
Just before serving, in a large bowl, combine the lettuce and cucumber; season with salt and pepper. Add as much of the vinaigrette as you’d like (you may have extra). Toss to coat; season with salt and pepper to taste. Transfer the salad and finished pasta to serving dishes. Garnish the pasta with the parsley and remaining cheese. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Quarter and deseed the lemons. Peel and mince the garlic. Finely chop the broccoli. Remove and discard the core of the lettuce; roughly chop the leaves. Thinly slice the cucumber into rounds. Pick the parsley leaves off the stems; discard the stems.
2
Make the vinaigrette:
In a bowl, combine ¼ of the cheese and the juice of 4 lemon wedges; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.
3
Cook the pasta:
Using your hands, carefully separate the strands of the pasta; add to the pot of boiling water. Cook 2 to 3 minutes, or until al dente (still slightly firm to the bite). Reserving ¾ cup of the pasta cooking water, thoroughly drain the cooked pasta. Set aside in a warm place.
4
Cook the broccoli & shrimp:
While the pasta cooks, pat the shrimp dry with paper towels; season with salt and pepper. In a large pot, melt half the butter on medium-high until hot. Add the garlic and broccoli; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant. Add the seasoned shrimp. Cook, stirring occasionally, 2 to 4 minutes, or until the shrimp are opaque and cooked through.
5
Finish the pasta:
To the pot of broccoli and shrimp, add the cooked pasta, remaining butter, the juice of the remaining lemon wedges and ½ cup of the reserved pasta cooking water; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until well combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.
6
Make the salad & serve your dish:
Just before serving, in a large bowl, combine the lettuce and cucumber; season with salt and pepper. Add as much of the vinaigrette as you’d like (you may have extra). Toss to coat; season with salt and pepper to taste. Transfer the salad and finished pasta to serving dishes. Garnish the pasta with the parsley and remaining cheese. Enjoy!
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