Shrimp Scampi Linguine Delight

This shrimp scampi linguine is my answer to the ultimate comfort seafood pasta craving The crunchy panko shrimp and rich creamy white wine sauce with herbs and bursts of cherry tomato make it restaurant special but easy enough for a weeknight

After making this on a whim for my birthday I was amazed how quickly it disappeared The whole family now requests it as their special occasion meal

Ingredients

• Jumbo shrimp: peeled and deveined These offer juicy bites and hold up well to pan frying Choose the freshest shrimp you can find for best flavor
• Panko crumbs: create a crunchy coating Look for Japanese style panko for lightness
• Softened butter: adds richness to both the coating and the sauce European style butter is extra creamy if you want to splurge
• Grated parmesan: lends sharpness and umami Always choose a real wedge and grate it fresh
• Lemon pepper: brightens both the shrimp and sauce Use one with lots of real citrus zest
• Cajun blend: adds gentle heat Pick a blend with bold paprika and not too much salt
• Flat leaf parsley: brings fresh color Clean and dry it well before chopping
• Red onions: give sweet sharpness Dice very finely so they melt into the sauce
• Tomatoes: provide bursts of acidity Grape or cherry varieties hold shape when chopped
• Minced garlic paste: speeds prep and spreads easily Buy freshly made or use a rasp
• Butter for cooking: do not skimp as this creates depth in the sauce
• Dry white wine: deglazes and gives dimension Go for a crisp unoaked bottle like Sauvignon Blanc
• Heavy cream: makes the sauce decadent Try to use one with high butterfat
• Shredded parmesan: thickens and seasons the sauce again freshly grated is best
• Freshly squeezed lemon juice: lifts everything Choose plump lemons and strain out seeds
• Finely grated lemon peel: adds extra citrus fragrance Microplane makes this easy
• Linguine pasta: its flat width gathers sauce beautifully Go for bronze cut if possible

Step-by-Step Instructions

Boil the Pasta:

Bring a large pot of well salted water to a rolling boil Drop in linguine and cook until just al dente stirring occasionally This usually takes 9 to 11 minutes but check your package Start the sauce and shrimp while pasta cooks

Prep and Coat the Shrimp:

Pat shrimp dry with towels for a crispier finish Toss with half the lemon pepper and cajun blend for even seasoning In a bowl mash together panko softened butter grated parmesan and remaining spices Press this crumb mixture onto the shrimp making sure all sides are coated with a thick crust

Pan Fry the Shrimp:

Heat a large skillet over medium high Drop in the crumb coated shrimp in a single layer Let each side fry undisturbed for about 3 minutes until deep golden and crunchy Flip carefully with tongs Once cooked drain briefly on paper towels Keep them warm while you finish the sauce

Make the Creamy Wine Sauce:

Melt butter in a clean large skillet Add red onions and cook over medium low heat about 4 minutes until soft and translucent Stir in garlic and chopped tomatoes cook another minute Pour in the white wine Raise heat and simmer until reduced by half which takes 4 to 5 minutes Stir in heavy cream bring to a gentle bubble and let thicken for about 3 to 4 minutes Lower heat stir in shredded parmesan a pinch of both seasonings and a splash of lemon juice Sauce should be silky smooth and coat a spoon

Finish and Serve:

Drain linguine and toss directly in the sauce Turn gently to coat every strand Add a little reserved pasta water if needed for looseness Pile the crispy shrimp right on top Sprinkle parsley and fresh lemon peel for fragrance Serve piping hot with extra parmesan on the side

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My favorite part is shaving the lemon peel fresh over the hot shrimp The aroma fills the whole kitchen and always reminds me of big family Sunday lunches

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to two days For best results keep shrimp and pasta separate so the crumb stays crunchy Reheat in a skillet with a splash of cream or broth rather than microwaving

Ingredient Substitutions

Try chicken tenders instead of shrimp if seafood is not your thing Gluten free panko and linguine swap in easily For the wine a splash of good chicken broth works in a pinch

Serving Suggestions

This dish shines when simply served with a lightly dressed green salad Warm crusty bread is perfect for scooping up extra sauce Pair with a glass of the white wine you used in the sauce for a restaurant feel

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Cultural and Historical Context

Shrimp scampi has Italian American roots originally a simple garlic and wine sauce for langoustines In the US jumbo shrimp became a popular stand in and cream often sneaks into restaurant versions This recipe honors the spirit but adds the modern twist of crunchy panko

Frequently Asked Questions

→ How do I keep shrimp crunchy in this dish?

Pan-fry shrimp with a panko coating in hot butter, cooking a few minutes per side without crowding the pan for maximum crispness.

→ What wine is best for the sauce?

Choose a dry white wine such as Sauvignon Blanc or Pinot Grigio to add acidity and complexity without overpowering the sauce.

→ Can I use another type of pasta?

Linguine works well for its texture, but spaghetti, fettuccine, or tagliatelle are excellent alternatives in this shrimp and cream-based dish.

→ How can I enhance the sauce’s flavor?

Let the white wine reduce before adding cream, then blend in fresh lemon juice, grated cheese, and herbs for a flavorful sauce.

→ Is egg wash necessary for the shrimp coating?

Egg wash isn’t required but helps the panko adhere better to the shrimp, creating an even crisp crust when pan-fried.