Shrimp Scampi
Plump shrimp in a garlicky, lemony white wine butter sauce — ready in 20 minutes and built entirely in one skillet.
Ingredients
- 1 ½ lblarge shrimp(peeled and deveined, tails on or off)
- ½ tspkosher salt
- ¼ tspblack pepper(freshly ground)
- 2 tbspolive oil
- 4 tbspunsalted butter(divided)
- 6 clovesgarlic(thinly sliced)
- ½ tspred pepper flakes
- ½ cupdry white wine(such as Pinot Grigio or Sauvignon Blanc)
- 3 tbspfresh lemon juice(about 1 large lemon)
- 1 tsplemon zest
- ¼ cupfresh parsley(roughly chopped)
- 12 ozlinguine(or spaghetti; cooked al dente, 0.5 cup pasta water reserved)
Method
- 01
Pat the 1 ½ lb shrimp dry with paper towels, then season evenly with the ½ tsp kosher salt and ¼ tsp black pepper.
- 02
Cook the 12 oz linguine in well-salted boiling water until al dente. Before draining, reserve ½ cup of pasta water, then drain and set aside.
- 03
Heat the 2 tbsp olive oil and 2 tbsp of the unsalted butter in a large skillet over medium-high heat until the butter foams.
- 04
Add the shrimp in a single layer. Sear undisturbed for 90 seconds, flip, and cook 60 seconds more — they should be just pink and barely cooked through. Transfer to a plate.
- 05
Reduce heat to medium. Add the remaining 2 tbsp unsalted butter to the same skillet. Once melted, add the 6 cloves sliced garlic and ½ tsp red pepper flakes. Cook, stirring, for 1–2 minutes until the garlic is fragrant and just turning golden — do not let it brown.
- 06
Pour in the ½ cup dry white wine and the 3 tbsp fresh lemon juice. Scrape up any browned bits from the pan. Simmer for 2–3 minutes until the liquid reduces by about half.
- 07
Add the drained linguine to the skillet and toss to coat, adding reserved pasta water a splash at a time until the sauce clings loosely to the noodles.
- 08
Return the shrimp (and any resting juices) to the pan. Toss everything together over low heat for 30 seconds to warm through.
- 09
Remove from heat. Stir in the 1 tsp lemon zest and ¼ cup fresh parsley. Taste and adjust salt. Serve immediately.
Adapted from public domain & community sources