Classic Shrimp Scampi
Inspired by the elegance of Italian-American cuisine, Shrimp Scampi combines succulent shrimp, zesty lemon, and a garlic butter sauce, tossed with pasta for a dish that is both vibrant and comforting. Its simplicity belies a sophistication in flavor that elevates even the humblest of weeknight dinners. Originally based on an Italian tradition of cooking scampi (langoustines) in garlic and oil, the American adaptation using shrimp has become a beloved classic on dining tables nationwide.
Equipment
- Large sauté pan
- Large Pot
- Tongs
- Microplane or citrus zester
Ingredients
- 1 lb large raw shrimp peeled and deveined, tails on for presentation
- 8 oz linguine or spaghetti preferably bronze-cut for texture
- 3 tbsp unsalted butter high-quality European-style recommended
- 2 tbsp extra virgin olive oil cold pressed for the best flavor
- 6 cloves garlic minced finely
- ¼ tsp crushed red pepper flakes adjust to preference
- ½ cup dry white wine like Sauvignon Blanc or Pinot Grigio
- 1 strip zest of lemon plus 2 tbsp of fresh lemon juice
- ¼ cup fresh parsley chopped finely
- 1 pinch kosher salt or to taste
- 1 pinch freshly ground black pepper or to taste
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil. Cook the linguine until al dente (usually about 9–11 minutes). Drain, reserving 1/2 cup of the pasta water, and set aside.
- Sear Shrimp: In a large sauté pan over medium-high heat, add 1 tbsp of butter and 1 tbsp olive oil. When the butter foams and begins to brown slightly, add the shrimp in a single layer. Cook 1–2 minutes per side until just opaque and pink. Remove shrimp and set aside.
- Build the Sauce: In the same pan, add remaining butter and olive oil. Sauté garlic and red pepper flakes over medium heat for 1 minute or until fragrant. Do not brown the garlic.
- Deglaze with Wine: Add dry white wine and let it simmer for 2–3 minutes, reducing slightly. Stir in lemon zest and juice.
- Toss Everything: Add cooked linguine, shrimp, and 1/4 cup reserved pasta water. Toss to coat. Cook another 2 minutes until glossy and emulsified. Add more pasta water if needed to loosen the sauce.
- Finish and Season: Right before serving, toss in the chopped parsley and season with salt and freshly cracked black pepper to taste.
Notes
- For a lighter twist, substitute zucchini noodles (zoodles) for the pasta.
- Use ghee instead of butter for a lactose-friendly version.
- If avoiding wine, substitute with seafood stock and a dash of white wine vinegar.
- Add grated Parmigiano-Reggiano at the end for depth, though it’s not traditional with seafood.
Nutrition
Calories: 461kcalCarbohydrates: 46gProtein: 23gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 165mgSodium: 663mgPotassium: 321mgFiber: 2gSugar: 2gVitamin A: 820IUVitamin C: 7mgCalcium: 93mgIron: 1mg
We'd love to know if you enjoyed this recipeRate this Recipe !
