Shrimp Scampi with Linguine
9
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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
6 medium clove(s)
Dried oregano
1 tsp
Uncooked shrimp
1 pound(s)
Table wine
0.25 cup(s)
Cornstarch
2 tsp
Reduced-sodium chicken broth
0.75 cup(s)
Table salt
0.75 tsp
Black pepper
0.125 tsp
Uncooked linguini
8 oz
Fresh parsley
0.25 cup(s)
Basil
2 Tbsp
Lemon wedge(s)
4 wedge(s)
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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