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Shrimp Scampi

Restaurant-quality buttery, garlicky pasta with shrimp that's ready in just 20 minutes - perfect for weeknight dinners that feel special.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 pound large shrimp, peeled and deveined
  • 12 oz linguine or spaghetti
  • 6 cloves garlic, minced
  • 1/2 cup dry white wine (or chicken broth)
  • 6 tablespoons butter
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon red pepper flakes
  • salt and black pepper to taste
  • 1/2 cup grated Parmesan cheese

Method
 

  1. Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.
  2. Pat shrimp completely dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook shrimp for 2 minutes per side until pink and opaque. Remove shrimp and set aside.
  3. In the same skillet, reduce heat to medium and add 2 tablespoons butter. Add minced garlic and red pepper flakes, cooking for 30 seconds until fragrant but not brown.
  4. Pour in white wine, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes, reducing slightly.
  5. Remove from heat and whisk in remaining butter, lemon juice, and half the parsley. Add cooked pasta to the skillet with a splash of pasta water, tossing everything together. Return shrimp to the pan for the final minute.

Notes

Start boiling pasta water first, then prep ingredients while it heats. Don't overcook shrimp as they become rubbery. Reserve pasta water for silky sauce consistency. Remove pan from heat before adding final butter to prevent breaking emulsion. Store leftovers up to 3 days in refrigerator. Reheat gently with splash of broth or pasta water. Freezing not recommended.