Shrimp Scampi Recipe
Make Shrimp Scampi Recipe in 25 minutes: garlicky shrimp and linguine with lemon-butter sauce, ready to serve.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 8 ounces linguine or spaghetti
- 3 tablespoons unsalted butter
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup dry white wine or chicken broth
- Juice of 1 lemon
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley
Instructions
Step 1: Cook the Pasta
Cook the linguine or spaghetti according to the package instructions until perfectly al dente, then drain and set aside in a warm bowl so the strands stay separate and slightly glossy from residual steam. Treat the pasta gently — a little tossing with a fork and a splash of reserved pasta water (if desired) will keep it silky and ready to absorb the sauce later.
Step 2: Heat Butter and Olive Oil
Melt the unsalted butter with the olive oil in a large skillet so the butter foams and combines into a warm, golden pool. You want the fat to be shimmering but not smoking; this is the flavor base that will carry the garlic and bright lemon notes through the dish.
Step 3: Sauté Garlic and Red Pepper
Add the minced garlic and the optional red pepper flakes to the warmed butter-oil, stirring briefly until the garlic is fragrant and just beginning to turn translucent — about a minute — careful not to brown it. The aroma should be heady and bright, a promise of the sauce to come.
Step 4: Cook the Shrimp
Place the peeled, deveined shrimp in a single layer so each piece gets equal contact with the hot fat; cook until each shrimp turns opaque and pink with a faint tan sear along the edges, roughly 2–3 minutes per side depending on size.
Step 5: Remove the Shrimp
Transfer the shrimp out of the skillet and set them aside on a plate to rest briefly, preserving their juiciness while you finish the pan sauce.
Step 6: Deglaze and Simmer the Sauce
Pour in the dry white wine (or chicken broth) and the lemon juice to deglaze the pan, scraping any browned bits into the liquid. Let it simmer for about two minutes to reduce slightly and concentrate into a bright, slightly viscous broth.
Step 7: Return the Shrimp to the Sauce
Return the shrimp to the pan and gently toss to coat each piece in the glossy, lemony butter-wine sauce so the flavors marry and the shrimp reheat through.
Step 8: Season to Taste
Taste and season with salt and freshly ground black pepper, adjusting the balance so the sauce is lively but not overly salty — the lemon should lift the richness of the butter.
Step 9: Add the Pasta and Combine
Add the cooked pasta to the skillet and toss gently until every strand is coated in the silky sauce and the shrimp are evenly distributed, using a little reserved pasta water if you need to loosen the sauce for perfect cling.
Step 10: Garnish and Serve
Finish with a scattering of chopped fresh parsley, nestle a couple of lemon wedges beside the pile of pasta, spoon the saucy shrimp on top, and serve immediately while everything is gleaming and warm.
Notes
- Use peeled and deveined shrimp for fastest cooking and best texture.
- Reserve a little pasta water to adjust sauce consistency when tossing.
- Do not overcook garlic; cook until just fragrant to avoid bitterness.
- If using frozen shrimp, thaw fully and pat dry before cooking.
- For dairy-free version, replace butter with extra olive oil and add more lemon.