Shrimp Scampi with Summer Truffle Linguini

When it comes to summer meals, we want to keep it simple. It’s not the time to stand over a hot stove for hours—especially after a long workday or an afternoon by the pool. That’s where this dish comes in. In just 20 minutes, you can create a restaurant-quality dinner that feels luxurious but couldn’t be easier to make. The delicate flavor of summer truffle pasta paired with a buttery lemon-garlic sauce and juicy shrimp makes this an elegant weeknight go-to—without needing to chop a million ingredients or spend your whole evening cooking.

Yields about 4 servings. Prep time: 20 minutes

What You’ll Need:

• 1 lb Morrelli Summer Truffle Linguini (from our July Artisanal Pasta Box)
• ¼ cup good olive oil
• 3 cloves garlic, finely minced
• 1 shallot, finely minced
• 1 lb large shrimp, peeled and deveined
• ½ cup dry white wine (Pinot Grigio or Sauvignon Blanc work great)
• ¼ cup fresh lemon juice (about 2 lemons)
• ¼ cup unsalted butter
• ¼ cup reserved pasta water
• ¼ cup fresh parsley, chopped
• Salt and black pepper, to taste
  

Let’s Make It!

1. Boil the pasta Bring a large pot of generously salted water to a boil. Cook the Summer Truffle Linguini according to package directions until al dente (about 8–10 minutes). Right before draining, scoop out ¼ cup of the starchy pasta water and set it aside—this helps thicken and bind your sauce later. Drain but do not rinse the pasta (you want that starch!).

2. Prep the shrimp: While the pasta boils, pat your shrimp dry with a paper towel—this helps them sear instead of steam. Season well with salt and pepper. If you’re using frozen shrimp, make sure they’re fully thawed and patted dry for best results.

3. Sauté the aromatics: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and shallot and sauté for about 1 minute until fragrant—don’t let them brown. This is the flavor base for your sauce, and it comes together fast.

4. Cook the shrimp: Add the shrimp in a single layer. Let them cook undisturbed for 2–3 minutes per side, or until pink, opaque, and lightly golden. Don’t overcrowd the pan—if needed, cook in batches and set the shrimp aside to avoid overcooking.

5. Build the sauce: Pour the white wine into the skillet to deglaze, scraping up any flavorful bits from the bottom. Simmer for 1–2 minutes to let the alcohol cook off. Stir in the fresh lemon juice and butter, letting the butter melt completely to create a velvety, buttery sauce.

6. Toss everything together: Add the cooked pasta directly to the skillet. Toss everything well so the linguini is coated in the sauce. If the sauce feels a bit thick, splash in some of the reserved pasta water a tablespoon at a time until it reaches your desired consistency—creamy and glossy is the goal.

7. Finish and serve: Stir in the chopped parsley for a pop of color and freshness. Serve hot, optionally garnished with freshly grated Parmesan and lemon wedges.

Foodie Box Love Notes & Tips:

• Serve with a chilled glass of white wine and some crusty bread to soak up the extra sauce.
• Want a little kick? Add a tablespoon or two of Calabrian chili oil (we love Delizie di Calabria) along with the olive oil for a subtle heat that balances beautifully with the lemon and garlic.
• Bulk it up! Toss in a handful of baby spinach or a few halved cherry tomatoes for extra color and texture.

- Kaity Potter, Creative Social Media Intern