CategoryChefs Choice, Fish, Main Courses, Pasta, Seafood
Shrimp Scampi is a quick and elegant Italian-American dish featuring tender shrimp sautéed in a buttery garlic sauce with white wine and lemon juice, served over a bed of al dente pasta. It's light, flavorful, and perfect for a weeknight meal or a special occasion.
For the Shrimp Scampi
½ kg large shrimp (peeled, deveined, tails on or off as preferred)
8 oz linguine or spaghetti (or pasta of your choice)
3 tbsp olive oil
4 tbsp unsalted butter
4 cloves garlic (minced)
½ tsp red pepper flakes (optional, for heat)
½ cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
¼ cup fresh lemon juice (about 1 large lemon)
salt and black pepper (to taste)
¼ cup fresh parsley (chopped)
Optional Toppings
Grated Parmesan cheese
Lemon wedges
Extra parsley for garnish
Cook the Pasta
1
- Boil the Pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following the package instructions (about 8-10 minutes).
- Reserve Pasta Water:
- Before draining, reserve 1/2 cup of pasta water. Drain the pasta and set it aside.
Prepare the Shrimp
2
- Season the Shrimp:
- Pat the shrimp dry with a paper towel and season with a pinch of salt and pepper.
- Cook the Shrimp:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, or until pink and opaque. Remove from the skillet and set aside.
Make the Sauce
3
- Sauté Garlic:
- In the same skillet, melt the butter with the remaining olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for 1-2 minutes, until fragrant.
- Deglaze with Wine:
- Pour in the white wine, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes to reduce slightly.
- Add Lemon Juice:
- Stir in the fresh lemon juice and season with salt and pepper.
Combine
4
- Return Shrimp:
- Add the cooked shrimp back to the skillet and toss to coat in the sauce.
- Add Pasta:
- Toss the cooked pasta into the skillet, ensuring it’s well coated in the sauce. Add a splash of reserved pasta water if needed to loosen the sauce.
- Finish with Parsley:
- Stir in the chopped parsley for freshness.
Serving Suggestions
5
- Plate the Dish:
- Serve the shrimp scampi immediately, garnished with grated Parmesan, lemon wedges, and extra parsley if desired.
- Pairings:
- Pair with a crisp green salad and a glass of white wine for an elegant meal.
Pro Tips
6
- Wine Substitution: If you prefer not to use wine, replace it with chicken or vegetable broth for a similar depth of flavor.
- Extra Creaminess: Add a splash of heavy cream to the sauce for a richer texture.
- Gluten-Free Option: Use gluten-free pasta or serve over zucchini noodles.
Ingredients
For the Shrimp Scampi
½ kg large shrimp (peeled, deveined, tails on or off as preferred)
8 oz linguine or spaghetti (or pasta of your choice)
3 tbsp olive oil
4 tbsp unsalted butter
4 cloves garlic (minced)
½ tsp red pepper flakes (optional, for heat)
½ cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
¼ cup fresh lemon juice (about 1 large lemon)
salt and black pepper (to taste)
¼ cup fresh parsley (chopped)
Optional Toppings
Grated Parmesan cheese
Lemon wedges
Extra parsley for garnish
Directions
Cook the Pasta
1
- Boil the Pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following the package instructions (about 8-10 minutes).
- Reserve Pasta Water:
- Before draining, reserve 1/2 cup of pasta water. Drain the pasta and set it aside.
Prepare the Shrimp
2
- Season the Shrimp:
- Pat the shrimp dry with a paper towel and season with a pinch of salt and pepper.
- Cook the Shrimp:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, or until pink and opaque. Remove from the skillet and set aside.
Make the Sauce
3
- Sauté Garlic:
- In the same skillet, melt the butter with the remaining olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for 1-2 minutes, until fragrant.
- Deglaze with Wine:
- Pour in the white wine, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes to reduce slightly.
- Add Lemon Juice:
- Stir in the fresh lemon juice and season with salt and pepper.
Combine
4
- Return Shrimp:
- Add the cooked shrimp back to the skillet and toss to coat in the sauce.
- Add Pasta:
- Toss the cooked pasta into the skillet, ensuring it’s well coated in the sauce. Add a splash of reserved pasta water if needed to loosen the sauce.
- Finish with Parsley:
- Stir in the chopped parsley for freshness.
Serving Suggestions
5
- Plate the Dish:
- Serve the shrimp scampi immediately, garnished with grated Parmesan, lemon wedges, and extra parsley if desired.
- Pairings:
- Pair with a crisp green salad and a glass of white wine for an elegant meal.
Pro Tips
6
- Wine Substitution: If you prefer not to use wine, replace it with chicken or vegetable broth for a similar depth of flavor.
- Extra Creaminess: Add a splash of heavy cream to the sauce for a richer texture.
- Gluten-Free Option: Use gluten-free pasta or serve over zucchini noodles.
Notes
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