If you’re looking for a Valentine’s Day recipe to make for your someone special, or just to treat yourself (you deserve it!), this is it! Sit down to a big bowl of salty, tender-to-the-bite noodles bathed in a craveable garlicky sauce made slightly sweet with an acidic bite from the wine along with tender shrimp and mellow tomatoes—it’s so delicious and I would absolutely eat this all the time if I could. It’s also very quick and easy to make, so you won’t have to spend hours in the kitchen and can spend more time snuggling with someone (or your blanket, or your snuggly four-legged companion) and enjoying this garlicky shrimp scampi!
I adore this recipe. It’s actually based on another recipe I’ve been making for years and that I will get to posting at some point. What I love about this recipe is that even though it only takes about 8 ingredients, and only takes only about half an hour to make (as long as your shrimp isn’t still frozen…), the end result is delicious! And because it’s so simple to make and you probably already have most of the ingredients, it’s not something you won’t want to make because it’s going to take too long or it’s too labor intensive or requires too many ingredients.
It’s just pure comfort food.
And, if you are trying to impress someone, it’s hard to get more impressive than this dish, and it’s one that’s really difficult to screw up.
- 2 servings of linguini
- 1 pound of shrimp
- 3 to 4 cloves of garlic, finely chopped
- 2 Roma tomatoes, chopped
- ½ C. dry white wine
- ½ C. Parmesan
- ¼ C. Italian parsley, finely chopped
- 1 Tbsp. of salt
- 2 tsp. olive oil
- Cook the linguini in salted water until almost, but not quite, al dente, so still a bit chewy. Use the time on the back of the pasta package, but check frequently to ensure the pasta doesn’t overcook. Reserve half a cup of the pasta water and then drain the pasta and set aside.
- Cook the shrimp in a little bit of olive oil in a saucepan over medium-low heat until pink and cooked through.
- Sautee the garlic in the olive oil over medium-low heat (you don’t want to it burn.
- When the garlic is fragrant but before it’s browned, add the ½ cup of white wine and let it reduce.
- Once the white wine is reduced, add the shrimp, pasta, and Parmesan back to the pan and toss so that the pasta absorbs the sauce.
- Turn off the heat and add the tomato and parsley and toss to combine. Add a bit of pasta water if it’s too dry and everything is sticking together.
I hope you enjoy this recipe as much as we do. Let me know if you do!
‘Till next time!