Photo of Shrimp scampi with linguine by WW

Shrimp scampi with linguine

9
8
8
SmartPoints® value per serving
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 flavored 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

Garlic clove(s)

6 medium clove(s), minced

Dried oregano

1 tsp

Uncooked shrimp

1 pound(s), medium, peeled and deveined

Table wine

¼ cup(s), dry white or vermouth

Cornstarch

2 tsp

Reduced-sodium chicken broth

¾ cup(s)

Table salt

¾ tsp, or to taste

Black pepper

tsp, or to taste

Uncooked linguini

8 oz, cooked and kept hot

Fresh parsley

¼ cup(s), fresh, chopped

Basil

2 Tbsp, fresh, thinly sliced

Instructions

  1. Heat oil in a large skillet over medium-high heat; add garlic and sauté 1 minute. Add oregano and stir to coat. Add shrimp and sauté until bright pink, stirring frequently, about 3 minutes. Add wine and simmer about 1 minute.
  2. Dissolve cornstarch in chicken broth in a small cup and whisk until blended; add mixture to skillet and simmer 2 minutes, until sauce thickens. Season to taste with salt and pepper.
  3. Transfer cooked linguini to four individual shallow bowls and spoon shrimp and sauce over top; sprinkle with parsley and basil. Yields about 1 1/3 cups of pasta, 1/4 cup of sauce and 3 ounces of shrimp per serving.