Shrimp Scampi
Tender shrimp sautéed in a buttery garlic white wine sauce with lemon and fresh parsley. This restaurant-quality dish comes together in just 15 minutes for an elegant weeknight dinner.
Ingredients
Shrimp
- 1 1/2 lbs large shrimp peeled and deveined, tails on
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
Scampi Sauce
- 4 tbsp unsalted butter divided
- 2 tbsp olive oil
- 6 cloves garlic minced
- 1/2 cup dry white wine or chicken broth
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/4 cup fresh parsley chopped
- kosher salt and black pepper to taste
For Serving
- 12 oz linguine or spaghetti cooked
- lemon wedges for serving
- parmesan cheese grated, optional
Instructions
- Cook pasta according to package directions in salted boiling water. Reserve 1/2 cup pasta water before draining. Keep warm.
- Pat shrimp completely dry with paper towels on cutting board. Season with salt, black pepper, and red pepper flakes.
- Heat 2 tablespoons butter and olive oil in grill or cast iron skillet over medium-high heat until butter melts and starts to foam.
- Add shrimp in a single layer and cook for 2 minutes per side using tongs until pink and opaque. Transfer to a plate.
- In the same skillet, add minced garlic and cook for 30 seconds, stirring with a wooden spoon until fragrant. Don't let it burn.
- Pour in white wine and lemon juice, scraping up any brown bits from the bottom. Let simmer for 2-3 minutes until reduced by half.
- Remove from heat and stir in remaining 2 tablespoons butter, lemon zest, and parsley until butter melts and sauce is glossy.
- Return shrimp to skillet and toss to coat in sauce. If sauce seems too thick, add reserved pasta water 1 tablespoon at a time.
- Serve immediately over hot pasta. Drizzle with extra sauce from the pan, garnish with additional parsley, and serve with lemon wedges. Top with parmesan if desired.
Notes
Use large or jumbo shrimp for best results - they won't overcook as quickly. Don't skip the wine - it adds essential flavor, but chicken broth works in a pinch. Fresh lemon juice is crucial; bottled won't give the same bright flavor. The key to perfect shrimp scampi is not overcooking the shrimp - they should be just opaque and still tender. You can prep the garlic and lemon ahead of time, but cook everything fresh for best results. For a spicier version, increase red pepper flakes to 1/2 teaspoon. This dish is best served immediately while the butter sauce is hot and glossy.
ALLERGEN INFORMATION: Contains shellfish (shrimp), dairy (butter), and gluten (pasta). May contain sulfites (wine). Always check ingredient labels if you have food allergies.
Nutrition
Serving: 1.5gCalories: 520kcalCarbohydrates: 48gProtein: 32gFat: 18gSaturated Fat: 8gCholesterol: 245mgSodium: 780mgFiber: 2gSugar: 2g
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