Creamy Shrimp Scampi Linguine Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are measured and ready, as the cooking process moves quickly. Peel and devein the shrimp, then pat them dry with paper towels. Bring a large pot of water to a boil for the pasta and have your colander ready.

Having your workspace organized allows you to focus on the timing of the shrimp and the reduction of the sauce. Ensure you have a clean plate ready to hold the shrimp once they are seared.

Instructions

Searing the shrimp

1. 1Cook the shrimp
   Heat a large skillet over medium-high heat. Add the shrimp and sear until they are opaque and pink. Once they reach an internal temperature of 145°F (63°C), remove the shrimp from the pan and set aside.
   Look for The shrimp should be firm, opaque, and pink throughout.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Do not overcrowd the pan so the shrimp sear rather than steam.

The shrimp should be golden brown on the outside and opaque white on the inside. Ensure the pan is hot before adding them to achieve a good sear.

Once they reach the proper temperature, they must be removed immediately to prevent them from becoming tough while the sauce is prepared.

Heating the sauce

2. 2Prepare the sauce
   In the same skillet, pour in the creamy scampi sauce. Bring the sauce to a gentle simmer over medium heat, stirring occasionally until it is heated through and slightly thickened.
   Look for The sauce should be bubbling gently and coat the back of a spoon.
   Tip Keep the heat at a low simmer to prevent the sauce from separating.

The sauce should be bubbling gently and transforming into a thick, velvety consistency. If the sauce appears too thick, stir in a small amount of reserved pasta water to adjust the texture to your personal preference before adding the pasta. The aroma should be rich and savory.

Tossing the dish

3. 3Combine and serve
   Cook the linguine in boiling salted water until al dente, then drain. Transfer the pasta directly into the skillet with the sauce. Add the cooked shrimp back into the pan. Toss everything together using tongs until the pasta is thoroughly coated in the creamy sauce, then serve immediately.
   Look for The pasta should be fully coated and piping hot.
   Tip Reserve a splash of pasta water if the sauce becomes too thick.

The linguine should be evenly coated with the glossy sauce, with the shrimp distributed throughout. The final dish should look vibrant and cohesive, with the aroma of the sauce prominent. Serve immediately while the sauce is at its peak creamy texture and the pasta is hot.

Common mistakes

A common mistake is overcooking the shrimp, which results in a rubbery texture; remove them from the heat the moment they turn pink. Another error is using too much heat for the sauce, which can cause the cream to break or become clumpy instead of smooth.

Ensure the heat is kept at a gentle simmer during the heating phase. Finally, do not rinse the pasta after boiling, as the surface starch is necessary to help the sauce adhere.

How to tell it’s done

The shrimp are perfectly cooked when they turn opaque and pink, reaching an internal temperature of 145°F (63°C). They should feel firm to the touch but still tender.

The sauce is ready when it has thickened enough to coat the back of a spoon without running off immediately. The linguine should be cooked al dente, offering a slight resistance when bitten, as it will continue to soften slightly when tossed in the hot sauce.

• Shellfish: 145°F (63°C) in the thickest part