Flavor-Packed Shrimp Scampi
Juicy shrimp simmered in garlic, butter, and white wine create a flavorful shrimp scampi that’s ready in minutes. Tossed with pasta and fresh parsley, this dish is bright, satisfying, and perfect for weeknight dinners or special occasions.
Equipment
- 1 large pot (for pasta)
- 1 large skillet (for shrimp and sauce)
- 1 colander (for draining pasta)
- 1 Wooden spoon (for stirring)
- 1 sharp knife (for chopping shallots, garlic, parsley)
- 1 cutting board
- 1 citrus zester (for lemon zest)
- 1 Measuring cup set
- 1 Measuring Spoon Set
Ingredients
- 12 oz 340 g linguine or angel hair pasta
- 1 ½ lbs 680 g large shrimp, peeled and deveined
- Salt and black pepper to taste
- 6 Tbsp 85 g unsalted butter, divided
- 6 Tbsp 85 ml olive oil, plus more for drizzling
- ¼ tsp red pepper flakes
- 2 small shallots finely diced
- 8 garlic cloves minced
- ¾ cup 180 ml dry white wine
- ¼ cup 60 ml fresh lemon juice
- 1 tsp lemon zest finely grated
- 2 Tbsp 15 g fresh parsley, chopped
- Lemon slices for garnish (optional)
Instructions
- Prepare the Cooking Water: Fill a large pot with water and set it over high heat. This will be used to cook the pasta later. While waiting for the water to boil, cover the pot to speed up the heating process. Once the water begins to bubble vigorously, reduce the heat slightly to keep it hot but not boiling over. You’ll season this water with salt just before cooking the pasta so that the noodles absorb flavor while boiling.
- Pat the Shrimp Dry: Place your peeled and deveined shrimp on a large plate lined with paper towels. Use additional paper towels to gently press down on the shrimp, removing any surface moisture. This step ensures the shrimp will sear beautifully in the pan instead of steaming, which gives them a golden, slightly crispy finish.
- Season the Shrimp: Sprinkle the shrimp evenly with a pinch of salt and freshly ground black pepper on both sides. Light seasoning at this stage enhances the natural sweetness of the shrimp and ensures every bite has flavor before they are incorporated into the sauce.
- Sear the Shrimp: Place a large skillet over medium-high heat and add 2 tablespoons of butter. Once the butter has melted and is slightly foamy, carefully place the shrimp in a single layer without crowding the pan. Let them cook undisturbed for about 2 minutes until the bottoms turn pink and slightly golden. Flip each shrimp and cook for another 2 minutes. The shrimp should be opaque and curled into a “C” shape. Remove them from the pan and transfer to a clean plate to prevent overcooking.
- Build the Flavor Base: Without cleaning the skillet, reduce the heat to medium and add another 2 tablespoons of butter. Allow it to melt, then pour in the olive oil. Add the finely diced shallots and the red pepper flakes. Cook slowly, stirring occasionally, until the shallots soften and turn translucent, about 8 to 10 minutes. This step creates a rich, aromatic foundation for the scampi sauce.
- Add the Garlic: Stir in the minced garlic and cook for about 1 minute, just until fragrant. Be careful not to let the garlic burn, as it can turn bitter quickly. The goal is to release its natural oils and sweetness, blending seamlessly into the buttery base.
- Deglaze with Wine: Increase the heat slightly and carefully pour in the white wine. As the wine hits the hot skillet, it will sizzle and lift up any browned bits stuck to the bottom of the pan. Use a wooden spoon to scrape up these flavorful bits while the wine simmers. Let the mixture cook for about 5 minutes, stirring occasionally, until the liquid reduces by nearly half. This intensifies the flavor while removing the sharp edge of the alcohol.
- Brighten with Lemon: Once the wine has reduced, lower the heat to medium-low and stir in the remaining 2 tablespoons of butter, freshly squeezed lemon juice, and lemon zest. The butter adds creaminess, while the lemon provides a bright, fresh balance to the richness of the sauce. Stir until the sauce looks smooth and glossy.
- Cook the Pasta: At this point, season your boiling water generously with salt—it should taste like seawater. Add the pasta and cook until just al dente, usually about 6 to 8 minutes depending on the brand. Stir occasionally to prevent sticking. Before draining, scoop out 1 ½ cups of the starchy pasta water and set it aside. Drain the pasta well in a colander.
- Warm the Shrimp: Return the shrimp to the skillet with the lemon-garlic sauce. Cook over low heat for about 1 minute, just enough to reheat the shrimp and coat them in the sauce. Avoid leaving them in the pan too long, or they may become rubbery.
- Combine Pasta and Sauce: Add the drained pasta directly into the skillet with the shrimp and sauce. Toss everything together gently so the pasta is fully coated. Sprinkle in the chopped parsley for freshness. Begin adding the reserved pasta water, a little at a time (start with about ¼ cup), tossing well after each addition. This starchy liquid helps emulsify the sauce, making it cling beautifully to the pasta strands. Continue until the sauce reaches your desired consistency—light yet silky.
- Final Seasoning and Garnish: Taste the dish and adjust seasoning with extra salt, pepper, or lemon juice as needed. Drizzle a bit more olive oil over the top for richness. Garnish with additional parsley and thin slices of lemon if desired.
- Serve Immediately: Transfer the shrimp scampi to a large serving platter or individual bowls. This dish is best enjoyed fresh and hot, with crusty bread on the side for dipping into the garlicky sauce. Serve with a glass of crisp white wine to complete the experience.
Notes
- Always pat shrimp dry before cooking to ensure a perfect sear.
- Use a combination of butter and olive oil for a silky, flavorful sauce.
- White wine is essential for depth of flavor; choose a dry variety like Sauvignon Blanc.
- Fresh lemon juice and zest brighten the dish and balance richness.
- Reserve pasta water—it helps create a smooth sauce that clings to noodles.
- Cooking shrimp quickly over high heat prevents them from becoming rubbery.
- Red pepper flakes add a subtle heat, but adjust to taste.
- Linguine or angel hair pasta works best, but zucchini noodles are a low-carb alternative.
- Garnish with parsley and lemon slices for freshness and visual appeal.
- Serve immediately; this dish is best enjoyed hot and fresh.
