A classic Italian-American dish of tender shrimp sautéed in a garlic butter and white wine sauce, served over linguine or spaghetti and garnished with fresh parsley. This Shrimp Scampi is quick to prepare and perfect for a flavorful weeknight dinner or special occasion.
Total Time:30 minutes
Yield:4 servings
Ingredients
Pasta
8 oz linguine or spaghetti
Shrimp and Sauce
1 pound large shrimp, peeled and deveined
4 tablespoons unsalted butter
2 tablespoons olive oil
4 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
1/2 cup dry white wine
Juice of 1 lemon
Salt and pepper, to taste
1/4 cup fresh parsley, chopped
Instructions
Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine or spaghetti and cook according to package instructions until al dente. Drain the pasta and set aside.
Sauté the Shrimp: Heat the butter and olive oil together in a large skillet over medium heat. Add the minced garlic and red pepper flakes; sauté for about 1 minute until fragrant. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
Make the Sauce: In the same skillet, pour in the dry white wine and lemon juice. Bring the mixture to a simmer and cook for 2-3 minutes, allowing the sauce to reduce slightly and concentrate in flavor.
Combine: Return the cooked shrimp to the skillet and add the drained pasta. Toss everything together carefully to coat the pasta and shrimp evenly with the sauce.
Serve: Transfer the shrimp scampi to serving plates, garnish with chopped fresh parsley, and optionally serve with crusty bread to soak up the delicious sauce.
Notes
For a non-alcoholic version, substitute white wine with low-sodium chicken broth or vegetable broth mixed with a teaspoon of white wine vinegar.
Do not overcook the shrimp to keep them tender; they cook quickly and become rubbery if left too long.
Fresh garlic is essential for the authentic flavor; avoid pre-minced garlic for best taste.
Red pepper flakes add a gentle heat; omit if you prefer a milder dish.
Using fresh lemon juice brightens the sauce and balances the butter's richness.
