Shrimp Scampi
Ingredients
- 1 pound linguine
- 10 garlic cloves
thinly sliced
- 1 teaspoon crushed red pepper flakes
- 1/2 cup butter
- 1/3 cup olive oil
- 2 pounds uncooked shrimp
peeled and deveined, 16-20 per pound
- 1 cup white wine
- 1/4 cup lemon juice
- 3 teaspoons grated lemon zest
- 1 teaspoon salt
- 1 teaspoon coarsely ground pepper
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Directions
- 1
Cook the pasta in boiling salted water according to the package directions. Cook the pasta until al dente, then drain. Editor's Tip: Al dente pasta describes the texture of cooked pasta that is tender, firm and chewy when you bite into it.
- 2
In a large saucepan, cook the garlic and red pepper flakes in butter and oil, stirring constantly, until the garlic is golden, about one to two minutes. Editor's Tip: Garlic burns easily, so be watchful when adding it to a pan. And be sure to add the shrimp as soon as the garlic is cooked (see next step). Add the shrimp, and cook until they turn pink, two to three minutes. Working quickly, using a large slotted spoon, remove the shrimp from the pan to a plate or bowl. Keep the shrimp warm.
- 3
Add the wine (if using), lemon juice, lemon zest, salt and pepper. Reduce the heat and simmer, uncovered, until reduced and slightly thickened, five to seven minutes. Editor's Tip: Not sure how to zest a lemon? Just remove the yellow part of the skin while leaving behind nearly all of the white pith. You can do this delicately with a very sharp vegetable peeler and then mince up the strips or buy a zester, but the best tool for the job is probably a microplane grater.
- 4
Add the pasta, shrimp, Parmesan and parsley, and toss to coat. Cook until just heated through, and remove from the heat before serving.
Shrimp Scampi
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Based on 4 ratings
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About this Recipe
Looking for that bright, garlicky, and utterly satisfying classic Shrimp Scampi experience? This recipe delivers the vibrant flavors you crave, perfect for a quick weeknight meal or an impressive dinner. The magic of this Shrimp Scampi lies in its generous use of fresh garlic, bright lemon zest and juice, and a rich, buttery white wine sauce. Paired with tender shrimp and linguine, it's a symphony of textures and tastes that comes together effortlessly, ensuring a truly decadent yet fresh dish. You can anticipate a dish where plump, succulent shrimp are coated in a fragrant sauce that balances the richness of butter and olive oil with the zesty brightness of lemon and a gentle warmth from red pepper flakes. The abundant sliced garlic permeates every bite, creating an aromatic foundation. It's an elegant yet comforting meal, with the linguine perfectly catching every drop of that irresistible sauce. The fresh parsley and grated Parmesan cheese provide a final flourish, adding herbaceous notes and a salty, savory depth. While this recipe shines on its own, you can easily adapt it. For an extra layer of flavor, consider adding a splash of chicken or vegetable broth if you prefer less wine. You could also swap in different long pasta shapes like fettuccine or spaghetti if linguine isn't on hand. To boost the herbiness, a pinch of fresh basil or chives would also be lovely. Shrimp Scampi makes a fantastic main course, ideal for a special date night or a casual gathering with friends. Serve it immediately to best enjoy the fresh, vibrant flavors, perhaps alongside a crisp green salad or some crusty bread for soaking up every last bit of that luscious sauce.