Shrimp Scampi Linguine
Plump shrimp sautéed with garlic, butter, lemon, and parsley, tossed with linguine for about $2.42 a serving — restaurant flavor on weeknight effort. Using four cloves of garlic and a whole lemon is what separates scampi from plain shrimp pasta, and a splash of the pasta water brings the butter, lemon, and starch together into a sauce that coats every strand. It takes 25 minutes from start to plate, and the shrimp cook in four of them. Good for a date night at home, good for anyone who thinks shrimp is expensive, and good with a glass of something cold.
25 min
4
$9.66
$2.42
Ingredients
Estimated Aldi prices for the amount this dinner uses, based on regular shelf prices and the current weekly ad.
Steps
- 1Cook the linguine until al dente, reserving 1/2 cup of pasta water; drain.
- 2Sauté the shrimp in olive oil over medium-high heat, 2 minutes per side; set aside.
- 3Melt the butter in the same pan with the garlic, 1 minute; add lemon juice and a splash of pasta water.
- 4Toss the linguine and shrimp in the sauce, shower with parsley, and serve.
Tips & swaps
- Frozen shrimp is cheaper than fresh and indistinguishable here after seasoning.
- Add a pinch of red pepper flakes to the garlic for a spicier version.
- A tablespoon of white wine or a splash of vinegar with the lemon adds acidity.
- Do not overcook the shrimp — pull them the moment they curl and turn opaque.
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