Transport your kitchen to a cozy Italian-American trattoria with this timeless shrimp scampi. Imagine plump, tender shrimp swimming in a luxurious, silky sauce infused with fragrant garlic, white wine, and a bright burst of fresh lemon, all tossed with perfectly cooked pasta. This elegant dish comes together in under 30 minutes, making it special enough for a date night but easy enough for any busy weeknight.
Prep Time: 10 mins
Total Time: 25 mins
Servings: 4
Ingredients:
- 12 oz Linguine or Spaghetti
- 1/4 cup Unsalted Butter
- 2 tbsp Olive Oil
- 1 lb Large Shrimp, peeled and deveined
- 6 cloves Garlic, thinly sliced or minced
- 1/4 tsp Red Pepper Flakes
- 1/2 cup Dry White Wine, such as Pinot Grigio or Sauvignon Blanc
- 1/4 cup Fresh Lemon Juice
- 1/2 cup Fresh Parsley, finely chopped
- Salt and Freshly Ground Black Pepper
- Lemon Wedges, for serving
Instructions:
- Cook the Pasta: Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, reserve about 1 cup of the starchy pasta water.
- Sauté the Aromatics: While the pasta is cooking, melt the butter with the olive oil in a large skillet or pan over medium heat. Add the sliced garlic and red pepper flakes and cook for 1-2 minutes, stirring constantly, until fragrant. Be careful not to let the garlic burn.
- Cook the Shrimp: Add the shrimp to the skillet in a single layer. Season with salt and pepper. Cook for 1-2 minutes per side, just until the shrimp turn pink and opaque. Do not overcook.
- Create the Sauce: Remove the shrimp from the skillet and set them aside. Pour the white wine and lemon juice into the skillet, scraping up any delicious browned bits from the bottom of the pan. Bring to a simmer and let it reduce by about half, which should take 2-3 minutes.
- Bring It All Together: Return the cooked shrimp to the skillet. Add the drained pasta and the chopped parsley. Toss everything together, adding a few splashes of the reserved pasta water to help the sauce cling to the pasta and create a silky consistency.
- Serve Immediately: Portion the shrimp scampi into warm bowls. Garnish with a little extra parsley and serve with fresh lemon wedges on the side for squeezing over the top.
Recipe Notes:
- Don’t Overcook the Shrimp: This is the golden rule of scampi. Shrimp cook very quickly, in just a few minutes. They are done as soon as they turn pink and curl. Overcooked shrimp become tough and rubbery.
- The Magic of Pasta Water: The starchy water you saved is the secret to a restaurant-quality sauce. It helps emulsify the butter and oil, creating a smooth sauce that coats every strand of pasta instead of pooling at the bottom of the bowl.
- Fresh is Best: For the brightest, most vibrant flavor, use fresh garlic, fresh parsley, and freshly squeezed lemon juice. It makes a world of difference compared to the bottled or dried versions.
- Wine Substitution: If you prefer not to cook with wine, you can substitute it with an equal amount of chicken or vegetable broth. You may want to add an extra squeeze of lemon juice at the end to make up for the acidity.
- Spice Level: If you enjoy a bit more heat, feel free to increase the amount of red pepper flakes to 1/2 teaspoon or more.
There you have it – an incredibly quick, elegant, and flavorful shrimp scampi that’s perfect for any occasion. This dish proves that a show-stopping meal doesn’t need to be complicated. We hope you enjoy every last buttery, garlicky bite! Happy cooking!
Estimated Nutritional Information (per serving)
Calories: 550-620; Protein: 30g; Fat: 22g (Saturated Fat: 9g); Carbohydrates: 55g; Fiber: 3g; Sugar: 3g; Sodium: 650mg.
Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
