Shrimp Scampi

Name: Shrimp Scampi
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: italian_american
Ingredients: 400 g linguine; 1 tbsp salt (for pasta water); 500 g shrimp (large, peeled and deveined); 2 tbsp olive oil; 6 pcs garlic (cloves, minced); 1 pinch red pepper flakes; 0.5 cup white wine (dry); 2 tbsp lemon juice (freshly squeezed); 2 tbsp butter (unsalted, cold, cubed); 1 pinch black pepper (freshly cracked); 2 tbsp parsley (fresh, chopped)

RATING

4.6/5(187)

TASTE SCORE

9/10

Plump, juicy shrimp sautéed in a glossy garlic-butter and white wine sauce, brightened with a squeeze of lemon. Tossed with al dente linguine, this Italian-American classic delivers restaurant-quality flavor right from your stovetop in under 30 minutes.

PREP

10m

COOK

15m

SERVES

1 CUP

609 cal

SERVINGS

METHOD · 5 STEPS

boil · ~10 min
Boil the pasta.
Bring a large pot of water to a rolling boil. Add salt, then the linguine. Cook until al dente following package directions. Reserve 1 cup of pasta water, then drain the pasta.
TIPReserve pasta water before draining — its starch helps the sauce cling to the noodles.
saute · ~6 min
Sauté the shrimp.
1.Pat shrimp dry with paper towels and season with a pinch of salt and pepper.
2.Heat olive oil in a large skillet over medium-high heat until shimmering.
3.Add shrimp in a single layer and cook until pink and opaque (2-3 min per side).
4.Transfer cooked shrimp to a plate and set aside.
TIPDon't crowd the pan — cook shrimp in a single layer for a nice sear.
saute · ~4 min
Build the garlic-wine sauce.
1.In the same skillet, reduce heat to medium-low.
2.Add minced garlic and red pepper flakes, stirring until fragrant (30-45 sec).
3.Pour in white wine and lemon juice, scraping up any browned bits from the pan.
4.Simmer until the liquid reduces by half (2-3 min).
TIPKeep an eye on the garlic — it browns quickly and turns bitter if burned.
mix · ~2 min
Finish the dish.
1.Remove skillet from heat. Whisk in cold butter cubes one at a time until sauce is glossy.
2.Return shrimp to the skillet along with the drained linguine and a splash of reserved pasta water.
3.Toss vigorously with tongs until everything is well coated and heated through (1 min).
4.Adjust consistency with more pasta water if needed.
TIPCold butter emulsifies better — add it off heat for a silky, glossy sauce.
garnish
Garnish with fresh parsley and serve immediately.
Transfer to warm plates, sprinkle generously with chopped parsley, and finish with an extra crack of black pepper.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Reserve pasta water before draining — its starch helps the sauce cling to every strand.
2
Pat shrimp completely dry before seasoning so they sear instead of steam.
3
Don't crowd the pan — cook shrimp in a single layer for a nice golden crust.
4
Keep the heat low when sautéing garlic to avoid bitterness from burning.
5
Add cold butter cubes off the heat and whisk gently for a silky, emulsified sauce.
6
Toss the pasta with sauce and a splash of reserved water just before serving to keep it alive and coated.
7
Taste the sauce before adding more salt — the butter, wine, and pasta water already bring plenty.

RECIPE VARIATIONS

Adapt it for your goals.

lighter version

Lighter version

Replace half the butter with extra-virgin olive oil and use a splash of pasta water instead of the full wine reduction to cut fat while keeping the garlic-lemon essence.

gluten free