shrimp scampi recipe
This delicious Shrimp Scampi is a classic Italian-American dish, featuring succulent shrimp sautéed in a flavorful garlic butter sauce and served over pasta. It’s quick to make and is perfect for a weeknight dinner or a special occasion.
Equipment
- 1 large skillet
- 1 pot for boiling pasta
- 1 measuring cups and spoons
- 1 colander
- 4 serving plates
Ingredients
- 12 oz linguine or spaghetti
- 1 lb large shrimp, peeled and deveined
- 4 tablespoons butter
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes Adjust to taste.
- 1/2 cup dry white wine Can be substituted with chicken broth if desired.
- 1 tablespoon fresh lemon juice
- 1/4 cup fresh parsley, chopped
- to taste salt
- to taste black pepper
- as needed lemon wedges for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the linguine or spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
- While the pasta is cooking, heat a large skillet over medium heat and add the butter and olive oil. Once the butter is melted, add the minced garlic and red pepper flakes. Sauté for about 1-2 minutes until the garlic is fragrant.
- Increase the heat to medium-high, and add the shrimp to the skillet. Sprinkle with salt and black pepper. Cook for about 2-3 minutes on each side, until the shrimp turns pink and opaque.
- Pour in the white wine and bring to a simmer. Allow the sauce to reduce slightly, about 2-3 minutes. Stir in the lemon juice and add the drained pasta to the skillet, tossing to coat.
- If the sauce is too thick, add some of the reserved pasta water to reach your desired consistency. Remove from heat and stir in the fresh parsley.
- Serve the shrimp scampi on plates with lemon wedges on the side. Enjoy!
Notes
For added flavor, you can include grated Parmesan cheese on top before serving.
Feel free to substitute the white wine with chicken broth if desired.
This dish is best served immediately but can be stored in the refrigerator for up to 2 days. Reheat gently on the stove.