Shrimp Scampi
Juicy, plump shrimp tossed in a luxurious garlic, white wine, and butter sauce with a hint of heat. This classic Italian-American pasta dish comes together in under 30 minutes, making it perfect for an elegant weeknight dinner.
For 4 servings
8 steps. 20 minutes total.
- 1
Bring a large pot of water to a rolling boil
- a.Add 1 tbsp of salt, then add the linguine. Cook according to package directions until al dente, typically 8-10 minutes. Just before draining, reserve 1 cup of the starchy pasta water, then drain the pasta.
- 2
While the pasta is cooking, pat the shrimp completely dry with paper towels
- a.Season them with 0.5 tsp salt and the black pepper. Set aside.
- 3
Step 3
- a.In a large skillet or pan over medium heat, add the olive oil and 2 tablespoons of the butter. Once the butter is melted, add the minced garlic and red pepper flakes. Sauté for about 60 seconds until fragrant, being careful not to let the garlic burn.
- 4
Pour the white wine into the skillet
- a.Increase the heat to medium-high and bring to a simmer. Let it cook for 2-3 minutes, allowing the wine to reduce by about half. This will cook off the alcohol and concentrate the flavor.
- 5
Add the seasoned shrimp to the skillet in a single layer
- a.Cook for 1-2 minutes per side, just until they turn pink and opaque. Avoid overcrowding the pan and do not overcook.
- 6
Remove the skillet from the heat
- a.Stir in the lemon juice, fresh parsley, and the remaining 4 tablespoons of cold, cubed butter. Swirl the pan until the butter has melted and formed a creamy sauce.
- 7
Add the drained pasta directly to the skillet with the shrimp and sauce
- a.Toss well to combine, ensuring every strand is coated. If the sauce seems too thick, add a splash of the reserved pasta water (1/4 cup at a time) until it reaches your desired consistency.
- 8
Serve immediately
- a.Garnish with extra fresh parsley and a sprinkle of grated Parmesan cheese, if desired.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the shrimp completely dry before seasoning. This helps them sear beautifully instead of steaming in the pan.
- 2Do not overcook the shrimp. They cook in just a few minutes. As soon as they turn pink and curl, they're done.
- 3Use a quality dry white wine that you would enjoy drinking. The flavor is a key component of the sauce.
- 4The starchy pasta water is liquid gold. It helps the sauce emulsify and cling to the pasta, creating a silkier texture.
- 5Add the lemon juice and parsley off the heat to preserve their fresh, bright flavors.
- 6Using cold butter at the end and swirling it into the sauce off-heat helps create a richer, more stable emulsion.
Adapt it for your goals.
Add Vegetables
Toss in a cup of halved cherry tomatoes, a handful of fresh spinach, or blanched asparagus spears with the pasta for added color and nutrients.
Creamy ScampiCreamy Scampi
For a richer sauce, stir in 1/4 cup of heavy cream along with the lemon juice and parsley at the end.
Protein SwapProtein Swap
This sauce works wonderfully with other proteins. Try it with sea scallops, mussels, or thinly sliced chicken breast.
Gluten FreeGluten-Free
Make the dish gluten-free by substituting your favorite gluten-free pasta. Cook according to package directions.
Why this is on our healthy list.
Excellent Source of Lean Protein
Shrimp is packed with high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and keeping you feeling full and satisfied.
Rich in Selenium
Shrimp is one of the best dietary sources of selenium, a powerful antioxidant that helps protect cells from damage and supports thyroid function and a healthy immune system.
Provides Quick Energy
The carbohydrates from the linguine provide a readily available source of energy to fuel your body and brain.
Frequently asked questions
A typical serving of this Shrimp Scampi contains approximately 650-750 calories, depending on the exact ingredients and portion size. The majority of calories come from the pasta, butter, and olive oil.