Shrimp Scampi
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Shrimp Scampi
Garlic shrimp scampi is a 20-minute dinner built on butter, white wine, and a lot of garlic. The shrimp cook in minutes, the sauce comes together in the same pan, and it all tosses with linguine or piles onto crusty bread. This recipe serves four. Have everything prepped before you start, because shrimp wait for no one.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 8 ounces linguine
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/2 cup dry white wine
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Directions
- Cook the linguine in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
- Pat the shrimp dry. Heat 1 tablespoon butter and the olive oil in a large skillet over medium-high. Cook the shrimp 1 to 2 minutes per side, until pink, then remove to a plate.
- Lower the heat to medium. Add the remaining butter, garlic, and red pepper flakes and cook 1 minute, until fragrant.
- Pour in the wine and lemon juice and simmer 2 to 3 minutes to reduce slightly. Season with salt and pepper.
- Return the shrimp to the pan, add the pasta and parsley, and toss. Loosen with a splash of pasta water if needed and serve.
Tips and variations
- Do not overcook the shrimp. They go from tender to rubbery in seconds, so pull them as soon as they curl and turn pink.
- Dry white wine like pinot grigio gives the best sauce. Swap in low-sodium chicken broth with an extra squeeze of lemon if you skip the wine.
- Pat the shrimp dry before searing so they brown instead of steam.
- Serve over linguine, or skip the pasta and mop up the sauce with crusty bread.
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Common questions
- What does scampi mean
- Scampi traditionally refers to small lobster-like shellfish, but in American kitchens it means shrimp cooked in garlic, butter, and wine.
- Can I make shrimp scampi without wine
- Yes. Use an equal amount of chicken or seafood broth and add a little extra lemon juice for brightness.
- What size shrimp is best
- Large or jumbo shrimp, around 21 to 25 per pound. They stay juicy and are easy to cook evenly.
- How do I keep shrimp from turning rubbery
- Cook them hot and fast, just until pink and curled. Remove them from the pan while you build the sauce, then return them at the end.
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