How to Make Shrimp Scampi
This is a classic shrimp scampi dish made with sautéed shrimp in a mouth-watering garlic, butter, and wine sauce, with a generous amount of chopped parsley. I've added a touch of red pepper flakes for a little heat and finished with lemon juice to brighten the flavors. Serve over a bed of linguini with some sprinkled parmesan Reggiano and with some crusty bread like this one on the side.
Equipment
- Large 6-quart stock pot with lid - (my tried and true versatile stock pot that I've been using for years!) for making the linguini
- heat-proof glass (Pyrex) 1 cup measuring cup - for reserving pasta water
- kitchen tongs - for turning the shrimp
- large pasta bowl
- shallow dish - like a pie plate
- cheese grater - (optional if buying pre-grated cheese, but I recommend grating your own - tastes so much better!) I like my Microplane grater.
Ingredients
- 1 lb. linguini (Use ¾-1lb. See Notes below. If you use a full pound, there will be less sauce. Many times, I will add the remainder if there are leftovers and enough sauce.)
- 3 Tbsp. butter or butter substitute
- 3 Tbsp. Extra-virgin olive oil
- 6 garlic cloves (minced or put through a garlic press)
- ⅛ tsp crushed red pepper (or to your liking)
- 1 tsp. Kosher salt ((NOT table salt))
- ¼ tsp. black pepper ((or more or less to your liking))
- ½ cup pasta water (reserved from making the linguini)
- ¾ cup white wine (Chardonnay works the best)
- 1 lb. large shrimp (peeled and deveined (frozen or fresh, but if frozen, see notes below for how to thaw))
- ⅓ cup parsley (chopped)
- ½ fresh lemon, juiced
- parmesan Reggiano cheese
Instructions
For Pasta Water
- Fill a large pot (6 qt) with water and add 1 Tbsp. Kosher salt. Cover, and bring to a boil on high heat. When boiling, add 1 lb. linguini. Salting the water ensures a well-seasoned finished recipe.
- Using long tongs, gently stir and separate strands of pasta to prevent them from sticking together. Continue boiling per package instructions until just al dente.
- When pasta is almost done, carefully dip a handled measuring cup into the water and collect ½ cup pasta water. Reserve for later.
- Turn off burner and remove from heat. Do not drain.
For Making the Scampi Sauce
- Into a large skillet with 2" sides, add 3 Tbsp. butter or butter substitute and 3 Tbsp. Extra-virgin olive oil. Heat on medium-low 2 min.
- Add the minced 6 garlic cloves, ⅛ tsp crushed red pepper, 1 tsp. Kosher salt and ¼ tsp. black pepper. Cook until the garlic is just fragrant, about 30 sec.
- Add ¾ cup white wine, and the reserved ½ cup pasta water to skillet. Stir to combine. Increase burner to medium and bring to a simmer.
Thawing Shrimp
- Thaw frozen shrimp in a colander under cold running water. Make sure they are totally thawed and pat dry before continuing with the recipe.
Cooking the Shrimp
- When liquid is simmering, add 1 lb. large shrimp in a single layer. Let cook, undisturbed about 2 min. You will see them beginning to turn light pink. Using tongs, gently turn each shrimp, and continue to cook 2 more minutes. Turn off burner and remove from heat.
Finishing the Scampi
- Add the ⅓ cup parsley and ½ fresh lemon, juiced to pan and stir to combine.
Add Pasta to Skillet
- Using long tongs, transfer linguini directly into skillet and lift and toss pasta to coat. This makes sure that the flavors are well distributed throughout the dish.
- Transfer to a large pasta bowl, top with parmesan Reggiano cheese and serve immediately.
- Top with additional grated parmesan at the table if desired.
Notes
- My most important tip is: Do not overcook the shrimp! As mentioned before, shrimp cook extremely quickly. Make sure to keep an eye on a timer, and remove from heat immediately once they are done. Two minutes per side is usually enough.
- Another very important tip is to have all of the ingredients prepped and ready to go before starting recipe. The pasta should be boiling prior to starting the shrimp as you will need to collect and reserve the pasta water for adding to the sauce.
- Either choose peeled and deveined shrimp, or do it yourself. I recommend buying peeled and deveined frozen wild caught shrimp. This makes it much easier to both prepare and to eat.
- Make sure you salt your pasta water. This makes an enormous difference for taste of the finished recipe.
YOUR OWN NOTES
Nutrition
Serving: 1gCalories: 464kcalCarbohydrates: 58gProtein: 20gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 95mgSodium: 806mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 431IUVitamin C: 6mgCalcium: 69mgIron: 2mg
Disclosure
The provided nutritional information should only be used as a general guideline rather than an exact representation of the nutritional content of the prepared dish. Individual nutritional needs and dietary preferences may vary, and we encourage our readers to use their discretion and consult with a qualified healthcare professional or nutritionist for personalized dietary advice.
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