Garlic Parmesan Shrimp Scampi with Linguine
A modern twist on the classic Italian shrimp scampi, this dish marries the aromatic allure of garlic with the rich creaminess of parmesan, creating an unforgettable culinary experience.
Equipment
- Large (12-inch) skillet
- Large stockpot
- Fine-mesh sieve or colander
- Microplane or box grater (for parmesan)
- Tongs
- Ladle or heatproof measuring cup (for reserving pasta water)
Ingredients
- 1 lb large shrimp peeled and deveined, tails on, 450g
- 5 cloves garlic minced
- ¼ cup unsalted butter 55g
- ¼ cup extra virgin olive oil 60ml
- ½ cup Parmesan cheese freshly grated, 50g
- ¾ cup dry white wine e.g., Sauvignon Blanc, 180ml
- 1 tablespoon lemon juice freshly squeezed, 15ml
- ¼ teaspoon red pepper flakes optional
- ¼ cup fresh parsley chopped
- 1 pinch salt to taste
- 1 pinch freshly ground black pepper to taste
- 12 oz linguine 350g, or other pasta of choice
Instructions
- Cook the linguine according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.12 oz linguine
- In a large skillet over medium heat, melt the butter with the olive oil. Add the garlic and sauté for about 1 minute until fragrant but not browned.1/4 cup unsalted butter, 1/4 cup extra virgin olive oil, 5 cloves garlic
- Increase the heat to medium-high and add the shrimp to the skillet. Season with salt and pepper (and red pepper flakes if using). Cook the shrimp for 2 minutes per side until they turn pink and opaque.1 lb large shrimp, 1 pinch salt, 1 pinch freshly ground black pepper, 1/4 teaspoon red pepper flakes
- Remove the shrimp from the skillet and set aside on a plate.1 lb large shrimp
- Return the skillet to medium heat. Add the white wine and lemon juice, scraping up any browned bits from the bottom of the pan with a wooden spoon.3/4 cup dry white wine, 1 tablespoon lemon juice
- Bring the liquid to a simmer and let reduce by half, about 3 minutes. Reduce the heat to low and stir in the Parmesan cheese a handful at a time, stirring constantly until melted and smooth.1/2 cup Parmesan cheese
- Return the shrimp and drained linguine to the skillet. Add the reserved pasta water a few tablespoons at a time, tossing constantly, until the sauce coats the pasta in a glossy, even layer. You may not need all of it.1 lb large shrimp, 12 oz linguine
- Sprinkle with chopped parsley before serving.1/4 cup fresh parsley
Notes
Storage: Refrigerate leftovers in an airtight container for up to 2 days. The pasta absorbs sauce overnight, so add a splash of water or broth when reheating in a skillet over low heat.
Freezing: Not recommended — the Parmesan sauce breaks when frozen and thawed, and shrimp texture suffers.
Make-Ahead: Peel and devein the shrimp up to 24 hours ahead and store on a paper-towel-lined plate in the fridge. Mince the garlic and grate the Parmesan in advance too.
Pro Tip: Pull the shrimp from the pan while the sauce reduces — resting prevents overcooking and lets them finish with gentle residual heat when tossed back in.
Substitution: Swap white wine for chicken broth plus an extra squeeze of lemon juice if you prefer to cook without alcohol.
Nutrition
Serving: 1servingCalories: 715kcalCarbohydrates: 69gProtein: 31gFat: 31gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.5gCholesterol: 184mgSodium: 884mgPotassium: 419mgFiber: 3gSugar: 3gVitamin A: 1020IUVitamin C: 8mgCalcium: 210mgIron: 2mg
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