Creamy Jersey Butter and Garlic Shrimp Scampi with Linguine

A classic shrimp scampi elevated with the rich, creamy flavor of Jersey butter and fresh, local ingredients. Served over perfectly cooked linguine, this dish is a delightful and satisfying dinner.

Prep Time

15 minutes

Total Time

35 minutes

Calories

785 kcal

Difficulty

Easy

Equipment

3 items

Cost

£5.10/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

1lbLinguine pasta

£1.00

1.5lbLarge shrimp(Peeled and deveined)

£12.00

0.5cupJersey butter(Unsalted)

£2.25

6clovesGarlic(Minced)

£0.60

0.5cupDry white wine(Pinot Grigio or Sauvignon Blanc)

£1.50

2tablespoonsFresh lemon juice

£0.30

0.3cupFresh parsley(Chopped)

£0.60

0.3teaspoonRed pepper flakes(Optional, for heat)

£0.10

To tasteSalt

£0.05

To tasteBlack pepper

£0.10

2tablespoonsExtra virgin olive oil

£0.40

0.5lbJersey Royal potatoes(optional side, halved or quartered if large)

£1.50

Total Cost

£20.40

£5.10 per serving

Instructions

1.
Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
2.
While the pasta is cooking, in a large skillet, heat the olive oil over medium heat. Add the Jersey Royal potatoes and cook for 5-7 mins. Add the minced garlic and red pepper flakes (if using) and cook for about 30 seconds, until fragrant, being careful not to burn the garlic.
3.
Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp from skillet and set aside.
4.
Pour the white wine into the skillet and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let reduce slightly, about 2 minutes.
5.
Stir in the Jersey butter until melted and the sauce is smooth and creamy.
6.
Add the cooked shrimp back to the skillet and toss to coat with the sauce.
7.
Stir in the lemon juice and parsley. Season with salt and pepper to taste.
8.
Add the drained linguine to the skillet with the shrimp and sauce. Toss to coat thoroughly. If the sauce is too thick, add a little of the reserved pasta water to thin it out until desired consistency is reached.
9.
Serve immediately, garnished with extra parsley and a lemon wedge, if desired.

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My Notes

Nutrition Information

Nutrition per serving (400g)

785 kcal / 3284 kJ

Carbs

68g

26% of RDA

Fat

35g

50% of RDA

Protein

47g

94% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

4 g

4% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

19 g

95% of RDA

Chef's Tips

Don't overcook the shrimp, as it will become rubbery. It should be pink and opaque when cooked through.

Use high-quality Jersey butter for the best flavor and creamy texture.

Adjust the amount of red pepper flakes to your preferred level of spice.

For extra richness, add a splash of Jersey cream at the end.

Cooking Equipment

Large pot

Large skillet

Colander

Wine Pairings

No wine pairing suggestions available for this recipe.

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