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Photo of Shrimp scampi with linguine by WW

Shrimp scampi with linguine

8
Points® value
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate
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.

Ingredients

Olive oil

2 tsp(s)

Garlic

6 clove(s), large, minced

Dried oregano

1 tsp(s)

Uncooked shrimp

1 pound(s), medium, peeled and deveined

Table wine

¼ cup(s), dry white or vermouth

Cornstarch

2 tsp(s)

Reduced-sodium chicken broth

¾ cup(s)

Table salt

¾ tsp(s), or to taste

Black pepper

⅛ tsp(s), or to taste

Uncooked linguini

8 oz, cooked and kept hot

Fresh parsley

¼ cup(s), fresh, chopped

Fresh basil

2 tbsp(s), fresh, thinly sliced

Lemon

1 wedge(s), cut into 4 wedges

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Per serving: About 1 1/3 cups of pasta, 1/4 cup of sauce, and 3 ounces of shrimp.

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