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Shrimp Scampi with Lemon, Butter, and Garlic

Ingredients
  • 1 lb (450g) large shrimp (peeled and deveined)
  • 8 oz (225g) linguine or spaghetti (or any pasta of your choice)
  • 4 tbsp unsalted butter
  • 2 tbsp olive oil
  • 6 garlic cloves (minced)
  • 1/2 tsp red pepper flakes (optional for some heat)
  • 1/2 cup dry white wine (such as Pinot Grigio or Chardonnay) or chicken broth
  • Zest and juice of 1 lemon
  • Salt and freshly ground black pepper (to taste)
  • Fresh parsley (chopped, for garnish)
  • Freshly grated Parmesan cheese (optional, for serving)
Description

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Serving Size
4 people
Preparation Time
10 minutes
Cooking Time
12 minutes
Cuisine(s)
Italian
Food Allergies
Shellfish
Meal Type
Lunch or Dinner
Instructions
  1. Cook the pasta:
  2. Bring a large pot of salted water to a boil.
  3. Add the linguine or spaghetti and cook according to package instructions until al dente (usually 9-10 minutes).
  4. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
  5. Prepare the shrimp:
  6. While the pasta is cooking, heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat.
  7. Once the butter has melted, add the minced garlic and red pepper flakes (if using) to the pan and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.
  8. Add the shrimp to the skillet, seasoning with a pinch of salt and black pepper. Cook for 2-3 minutes per side until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
  9. Make the scampi sauce:
  10. In the same skillet, pour in the white wine (or chicken broth) and lemon juice, scraping up any brown bits from the bottom of the pan with a wooden spoon.
  11. Let the wine simmer for about 2 minutes, reducing slightly.
  12. Stir in the remaining 2 tablespoons of butter and lemon zest. Continue stirring until the butter is melted and the sauce is well combined.
  13. Combine pasta and shrimp:
  14. Add the cooked pasta directly into the skillet with the sauce, tossing to coat the pasta in the buttery, garlicky sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.
  15. Return the shrimp to the skillet and toss everything together until well combined and heated through.
  16. Serve:
  17. Garnish the shrimp scampi with fresh chopped parsley and a sprinkle of grated Parmesan cheese (if desired).
  18. Serve immediately with extra lemon wedges on the side.

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