Ingredients
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1 (16 ounce) package linguine pasta
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4 tablespoons butter, divided
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3 tablespoons olive oil, divided
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½ cup chopped red bell pepper
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½ cup chopped yellow bell pepper
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6 cloves garlic, sliced
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48 large shrimp, peeled, deveined, and tails removed
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½ cup dry white wine (such as Chardonnay)
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¼ cup clam juice
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1 teaspoon lemon juice
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3 tablespoons chopped fresh parsley
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2 tablespoons heavy cream
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1 ½ teaspoons crushed red pepper flakes, or to taste
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1 teaspoon sea salt
Directions
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Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Reserve 1 cup pasta water; drain linguine well in a colander set in the sink.
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Melt 2 tablespoons butter with 1 ½ tablespoons olive oil in a large skillet over medium heat. Add bell peppers and garlic; cook and stir until peppers have softened, about 10 minutes. Stir in shrimp; cook and stir until shrimp are opaque and pink, about 5 minutes. Transfer shrimp to a bowl and set aside, leaving peppers and garlic in the skillet.
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Stir wine, clam juice, and lemon juice into the skillet; bring to a boil over medium heat. Add remaining 2 tablespoons butter and remaining 1 ½ tablespoons olive oil; return shrimp to the skillet. Stir in reserved 1 cup pasta water, parsley, cream, pepper flakes, and salt. Add cooked linguine; toss lightly to coat. Simmer scampi over medium-low heat to let linguine absorb some sauce, about 5 minutes; serve hot.
