Ingredients
Shrimp & Seasoning
- 1.5 lbs large shrimp (21-25 count), peeled and deveined
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Sauce
- 6 tbsp unsalted butter
- 1/4 cup olive oil
- 6 cloves garlic, minced
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- 1/4 cup fresh parsley, chopped
- 1/4 tsp red pepper flakes
Serving
- 1 lb linguine or spaghetti
- Lemon wedges for serving
- Extra parsley for garnish
Instructions
Bring a large pot of salted water to boil. Cook linguine according to package directions until al dente. Reserve 1 cup pasta water before draining.
Pat shrimp dry with paper towels. Season with salt, pepper, and red pepper flakes if using.
Heat a large skillet over medium-high heat. Add 2 tbsp butter and 2 tbsp olive oil. Swirl to coat the pan.
Add shrimp in a single layer. Sear 2 minutes per side until pink and opaque. Transfer to a plate.
Reduce heat to medium. Add remaining butter and olive oil. Sauté garlic for 30 seconds until fragrant — don't let it brown.
Pour in white wine and lemon juice. Simmer 2 minutes until slightly reduced. Scrape up any browned bits from the bottom.
Add the cooked shrimp and any accumulated juices. Toss to coat in the sauce. Add pasta water if needed to loosen the sauce.
Add drained pasta directly to the skillet. Toss everything together for 1-2 minutes until pasta absorbs the sauce. Remove from heat.
Stir in fresh parsley and serve immediately with lemon wedges. Optional: drizzle with extra virgin olive oil and garnish with red pepper flakes.
Personal Tips
- Don't overcook the shrimp. Shrimp cook in just 2 minutes per side. They go from perfect to rubbery quickly. Pull them when they're just pink and opaque — they'll finish cooking in the sauce.
- Use reserved pasta water. The starchy pasta water is the secret to a silky, emulsified sauce. Add it a tablespoon at a time until you get the consistency you want.
- Don't burn the garlic. Garlic goes from perfect to bitter in seconds. Keep the heat at medium and stir constantly. As soon as you smell that sweet garlic aroma, move to the next step.
- Shake the pan, don't stir. When you add the wine and lemon juice, resist the urge to stir. Instead, hold the pan handle and give it a good shake — this creates that classic emulsified sauce.
- Serve immediately. Shrimp scampi is not a dish that reheats well. The pasta absorbs all the sauce as it sits, and the shrimp become tough.
Nutrition (per serving)
Nutrition (per serving): 1/4 of recipe with pasta | USDA FoodData Central, calculated estimates
Tags
Frequently Asked Questions
What is shrimp scampi?
What kind of shrimp should I use?
Can I use frozen shrimp?
What wine pairs best with shrimp scampi?
How do I prevent the garlic from burning?
Dietary Restrictions
Allergens
Not Suitable For
- Vegans
- Vegetarians
- People with shellfish allergies
- People with gluten intolerance
Modifications
- Use gluten-free pasta for a gluten-free version. Replace butter with olive oil for dairy-free.
