Shrimp Scampi
Classic shrimp scampi — garlic, butter, white wine, and lemon over linguine. A short ingredient list that lives or dies on technique.
EasyPrep: 10 minCook: 15 minServes 4Stovetop
Ingredients
- ●1 lb linguine or spaghetti
- ●1 lb shrimp, peeled and deveined (tails removed before cooking or before plating)
- ●6 Tbsp unsalted butter
- ●3 Tbsp EVOO
- ●6 garlic cloves, thinly sliced
- ●1/2 Tsp red pepper flakes (optional, for spice)
- ●1/2 Cup dry white wine (Pinot Grigio or Sauvignon Blanc)
- ●Juice and zest of 1 lemon
- ●1/4 Tsp black pepper
- ●1/4 Cup fresh parsley, chopped
- ●Grated Parmesan, for serving
- ●Kosher salt, for the pasta water
Assembly
- 1.Bring a large pot of water to a boil and salt it heavily. Cook the pasta until 1 minute shy of al dente. Reserve 1 cup of pasta water, then drain.
- 2.While the pasta cooks: Melt 2 tablespoons butter with the EVOO in a large skillet over medium heat.
- 3.Add the sliced garlic and red pepper flakes (if using). Cook for 30 seconds, until fragrant. Don't let the garlic brown.
- 4.Add the shrimp in a single layer and cook for 1-2 minutes per side, until they turn pink and opaque. Remove to a plate.
- 5.Deglaze the pan with the white wine and reduce by half, about 2-3 minutes.
- 6.Add the lemon juice, lemon zest, and remaining 4 tablespoons of butter. Swirl to emulsify.
- 7.Add 1/4 to 1/2 cup of the pasta water and swirl until you have a glossy sauce.
- 8.Return the shrimp to the pan along with the pasta. Toss to coat everything in the sauce.
- 9.Finish with the chopped parsley and grated Parmesan. Serve immediately.
Photo coming soon
The Story
“Garlic, butter, lemon, white wine, pasta — that's the whole thing. It's a quick weeknight dinner that feels fancier than it is. The trick is not overcooking the shrimp and using the pasta water: that starch is what makes the sauce cling instead of slide. I prefer to pull the tails off before cooking or before plating — makes it easier to eat.”