Shrimp scampi with linguine
Our simple twist on traditional shrimp scampi can be on your table tonight in just 30 minutes. In place of the standard butter sauce, our version uses a cornstarch thickened broth-based sauce flavoured with garlic and oregano. The end result is seriously delicious and family-friendly. Finishing the dish with fresh basil and parsley brightens the entire dish and keeps it still in-line with its Italian inspiration. Serve this dish with a crispy-fresh side salad and some crusty bread for mopping up the excess sauce. This scampi makes a terrific dinner or lunch meal any day of the week.
6 large clove(s), minced
1 pound(s), medium, peeled and deveined
¼ cup(s), dry white or vermouth
Reduced-sodium chicken broth
¾ tsp(s), or to taste
⅛ tsp(s), or to taste
8 oz, cooked and kept hot
¼ cup(s), fresh, chopped
2 tbsp(s), fresh, thinly sliced
1 item(s), cut into 4 wedges
- Heat the oil in a large skillet over medium-high heat; add the garlic and sauté for 1 minute. Add the oregano and stir to coat. Add the shrimp and sauté; until it's bright pink, stirring frequently, about 3 minutes. Add the wine and simmer for 1 minute.
- In a small cup, whisk the cornstarch and the chicken broth until they're blended; add this mixture to the skillet and simmer for 2 minutes, until the sauce thickens. Season to taste with salt and pepper.
- Transfer the cooked linguini to four individual shallow bowls and spoon the shrimp and sauce over top; sprinkle with the parsley and basil. Serve with lemon wedges.
- Per serving: About 1 1/3 cups of pasta, 1/4 cup of sauce, and 3 ounces of shrimp.