This recipe is a delightful twist on classic shrimp scampi, infused with the warm, aromatic notes of shawarma spice. Imagine succulent shrimp, perfectly cooked and bursting with flavor, tossed with tender linguine in a luscious, buttery lemon sauce. This dish is surprisingly simple to prepare, yet elegant enough to impress your friends or even just satisfy that inner foodie within you. And if you're short on time, this one comes together rather quickly. Win-win!
The shawarma spice blend adds a unique depth of flavor that elevates this dish beyond the ordinary. It's a dance of warm spices – the earthy cumin and coriander, the slightly sweet paprika, a hint of turmeric, and a kiss of heat from cayenne. It's a flavor symphony that complements the delicate sweetness of the shrimp and the bright acidity of the lemon perfectly. We’re aiming for a balance of flavors here; not too heavy, not too bland, just right. My best friend swears this dish is heavenly, and she is an exceptional cook.
I developed this recipe after a particularly frustrating day at work. I needed something quick, comforting, and intensely flavorful, and this dish fit the bill. It's a great weeknight meal, perfect for when you don't have a lot of time but still want something delicious and impressive. It is a personal fave, but you have to give it a try to find out why I say that!
Required Equipments
- Large skillet
- Tongs
- Wooden spoon
- Measuring cups and spoons
- Chef's knife
- Cutting board
- Colander
- Large pot
Shawarma Spiced Shrimp Scampi with Linguine: Frequently Asked Questions
Shawarma Spiced Shrimp Scampi with Linguine
This vibrant and flavorful dish combines succulent shrimp with tender linguine in a luscious lemon-butter sauce infused with warming shawarma spices.
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 3 minutes
Cook Time: 5 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, let's tackle the shrimp. Pat them dry with paper towels—this is crucial for a nice sear. Then, in a small bowl, toss them with about 1 tablespoon of olive oil and 1 teaspoon of your favorite shawarma spice blend. A good sprinkle of salt and pepper never hurts either.
- Next, bring a large pot of salted water to a rolling boil. Add your linguine (1 pound should do the trick for 4 servings) and cook according to the package directions, making sure to taste test for doneness. We're aiming for al dente, so don't overcook it, or it will turn into mush! Once cooked, drain the linguine immediately and set aside, reserving about a cup of pasta water.
- Now for the scampi part! Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once it shimmers, add the marinated shrimp. Cook for about 2-3 minutes per side, until they are nicely pink and opaque. Don’t overcrowd the pan; work in batches if necessary, to ensure even cooking and a good sear. Remember, a little patience ensures beautiful shrimp!
- While the shrimp are cooking, finely mince about 4 cloves of garlic (more if you’re a garlic fiend like me!). Once the shrimp are cooked, remove them from the pan and set aside. Add the garlic to the skillet, and cook for about 30 seconds, until fragrant. Don’t burn the garlic! It'll get bitter if you do.
- Now, for a touch of magic. Pour in 1/2 cup of dry white wine (I like Sauvignon Blanc, it's crisp) and scrape up all the delicious bits from the bottom of the pan—this is where all the flavor is! Let the wine reduce by half, or about a minute.
- Stir in 1/4 cup of lemon juice (freshly squeezed, please!), 2 tablespoons of butter, and a few grinds of black pepper. Let the butter melt completely.
- Add the cooked linguine to the sauce along with half a cup of the reserved pasta water. Toss to coat the pasta evenly with the scrumptious sauce. If it's a little too thick add more pasta water, and if it's too runny, let it simmer a bit longer.
- Finally, gently add the cooked shrimp back to the pan and toss to combine. Garnish with freshly chopped parsley if you have it on hand (it adds a nice fresh touch!). Serve immediately, and enjoy! Trust me, it’s worth all the fuss...or lack thereof! It's quick and easy!
📝 Notes
- Feel free to adjust the amount of shawarma spice to your preference. Start with less and add more to taste.
- If you don't have white wine, you can substitute with chicken broth or water.
- For extra flavor, add a pinch of red pepper flakes to the sauce
🍎 Nutrition
Calories: 350 kcal
Protein: 25g
Fat: 18g
Carbohydrates: 40g
Fiber: 2g
Calcium: 20mg
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