Shrimp Scampi
Shrimp Scampi
Enjoy the irresistible flavors of classic shrimp scampi with this easy-to-follow recipe. Succulent shrimp are sautéed to perfection in a fragrant garlic-infused butter sauce, then enhanced with a splash of white wine and a hint of lemon juice for a burst of freshness. Tossed with al dente pasta and sprinkled with freshly chopped parsley, this dish embodies the perfect balance of richness and zest. Whether you're looking for a quick weeknight meal or an elegant dinner option, this shrimp scampi recipe is sure to impress with its simplicity and delightful taste.
Ingredients
Equipment
Method
- Bring a large pot of water to a boil. Add in 2 T of kosher salt. Add your linguini and cook according to the package directions. When done, you will transfer the pasta directly to the sauce. Reserve the pasta water.
- Heat a large skillet over medium high heat. Add your olive oil, and red pepper flakes. When hot, add your shrimp, sprinkle with a pinch of kosher salt and ground black pepper and cook for 2 minutes. Add your garlic and cook the shrimp 1 minute longer until pink and no longer translucent. Remove from the pan.
- Add the wine and lemon to juice to pan, reduce for 1-2 minutes. Add in your butter and let it melt. Shut off the heat and stir in your lemon zest and parsley. Stir in your pasta, shrimp, and ½ C of the reserved pasta water. You’re ready to serve. Enjoy!
- Note: you may to need to add more pasta water to thin out your sauce.
Video
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Let us know how it was!Why reserve pasta water (and how it helps the sauce)
Cooking pasta releases starch into the water. That starchy liquid helps a butter-and-wine sauce cling to the pasta by gently emulsifying the fat and creating a slightly thicker, silkier coating. The recipe calls for reserving ½ cup of pasta water and also notes you may need to add more if the sauce seems too tight; the starch in that water is what improves the sauce’s body and gloss.
Quick tips for perfectly cooked shrimp and a smooth sauce
- Shrimp cook very quickly and are done when they turn pink and opaque and begin to curl into a loose “C” shape; the recipe’s instruction to cook until shrimp are pink and no longer translucent matches this visual cue.
- The recipe uses medium-high heat to give a quick sear; that higher heat helps the shrimp brown and limits the time they spend in the pan so they don’t overcook.
- The recipe directs shutting off the heat after adding the butter and stirring in lemon zest and parsley. Finishing off the heat helps keep the butter from breaking and preserves the fresh lemon aroma and herb flavor.
- The reserved pasta water’s starch helps emulsify the butter-and-wine sauce so it clings to the linguini rather than running off the noodles, which is why the recipe suggests keeping some pasta water back and adding more if needed.
Watch Dr. J Make Shrimp Scampi
Watch Dr. J make Shrimp Scampi and see how it comes together.
