Shrimp Scampi Recipe
This classic Shrimp Scampi recipe features tender shrimp sautéed in garlic, butter, lemon juice, and white wine, all tossed with al dente linguine. It’s a quick, elegant Italian-American dish you can prepare in just 30 minutes—perfect for weeknight dinners or impressing guests. With a balance of richness and zest, it delivers restaurant-style flavor from the comfort of your kitchen.
Ingredients
- 400 g linguine or spaghetti
- 450 g large shrimp peeled and deveined (tails on or off)
- 56 g unsalted butter divided (approx. 4 tbsp)
- 45 g olive oil approx. 3 tbsp
- 5 cloves garlic minced
- 120 ml dry white wine approx. 1/2 cup (Pinot Grigio or Sauvignon Blanc)
- 1/2 tsp red pepper flakes optional, for heat
- Juice and zest of 1 lemon
- Salt and freshly ground black pepper to taste
- 1/4 cup 15g chopped fresh parsley
- 120 ml reserved pasta water as needed (approx. 1/2 cup)
Instructions
Cook Pasta
- Bring a large pot of salted water to a boil. Cook linguine for about 8–10 minutes, or until al dente. Reserve 120ml pasta water, then drain and set aside.
Prepare Shrimp
- Pat shrimp dry with paper towels. Season with salt and pepper.
Sauté Shrimp
- In a large skillet, heat 45g olive oil and 28g butter (approx. 2 tbsp) over medium-high heat. Add shrimp in a single layer and cook for 1–2 minutes per side until just pink. Remove and set aside.
Make the Sauce
- Add remaining olive oil (15g) and garlic to the pan. Sauté for about 30 seconds until fragrant. Deglaze with white wine, scraping up browned bits. Let it reduce by half (about 2–3 minutes).
Finish the Dish
- Return shrimp to the pan. Add red pepper flakes, lemon juice, and zest. Swirl in the remaining butter and pasta. Toss everything together, adding reserved pasta water as needed to create a silky sauce.
Garnish and Serve
- Sprinkle with chopped parsley. Taste and adjust seasoning with salt and pepper. Serve immediately with extra lemon wedges.
Notes
Pro Tips:
- Sear shrimp in batches to avoid steaming.
- Use cold butter off-heat to emulsify the sauce.
- Don’t overcook shrimp—they turn rubbery fast.
- Try toasting breadcrumbs in olive oil for added crunch on top.