Shrimp scampi is a favorite dish at many Italian restaurants, but our version takes just 20 minutes to prepare, so it's perfect for a weeknight dinner. It's served over linguine with a buttery wine sauce.
1 ½ pounds fresh or frozen large shrimp in shells
6 ounces whole-wheat or plain linguine
1 tablespoon olive oil
3 cloves garlic, minced
2 tablespoons dry white wine or reduced-sodium chicken broth
1 tablespoon butter
⅛ teaspoon salt
1 tablespoon chopped fresh chives or parsley
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact, if desired. Rinse shrimp; pat dry with paper towels.
Cook linguine according to package directions. Drain and keep warm.
Meanwhile, heat oil in a 12-inch skillet over medium-high heat. Add garlic; cook and stir for 15 seconds. Add shrimp. Cook for 2 to 4 minutes or until shrimp turn opaque, stirring frequently. Transfer shrimp to a serving platter using a slotted spoon.
Add wine (or reduced-sodium chicken broth), butter and salt to the skillet. Cook and stir over medium heat to loosen any browned bits and to melt butter. Pour butter mixture over shrimp. Sprinkle with chives. Serve over linguine.
