Shrimp Scampi with Spaghetti

Prep Time
20 min
Cook Time
10 min
Recipe Details
  • 2 tsp olive oil
  • 6 clove(s) garlic clove(s), minced
  • 1 tsp dried oregano
  • 1 pound(s) uncooked shrimp, medium, peeled and deveined
  • 1/4 cup(s) table wine, dry white or vermouth
  • 2 tsp cornstarch
  • 3/4 cup(s) reduced-sodium chicken broth
  • 3/4 tsp table salt, or to taste
  • 1/8 tsp black pepper, or to taste
  • 8 oz uncooked linguini, cooked and kept hot
  • 1/4 cup(s) fresh parsley, fresh, chopped
  • 2 Tbsp basil, fresh, thinly sliced
  1. Heat oil in a large skillet over medium-high heat; add garlic and sauté 1 minute. Add oregano and stir to coat. Add shrimp and sauté until bright pink, stirring frequently, about 3 minutes. Add wine and simmer about 1 minute.
  2. Dissolve cornstarch in chicken broth in a small cup and whisk until blended; add mixture to skillet and simmer 2 minutes, until sauce thickens. Season to taste with salt and pepper.
  3. Transfer cooked linguini to four individual shallow bowls and spoon shrimp and sauce over top; sprinkle with parsley and basil. Yields about 1 1/3 cups of pasta, 1/4 cup of sauce and 3 ounces of shrimp per serving.

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