Garlic Butter Shrimp Scampi
An elegant and incredibly flavorful dish of plump, sweet shrimp bathed in a rich garlic butter sauce, brightened with white wine and fresh lemon. This restaurant-quality meal comes together in about 15 minutes, making it perfect for a luxurious weeknight dinner.
Equipment
- Large pot
- Colander
- Large skillet or sauté pan
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Tongs
- Wooden spoon or spatula
- Lemon juicer
Ingredients
- 1 lb large or jumbo shrimp, peeled and deveined
- 8 oz linguine or spaghetti
- 6 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 6-8 cloves garlic, minced
- ½ teaspoon red pepper flakes, or to taste
- ½ cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- Juice of 1 large lemon
- ¼ cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- 1 cup reserved pasta water, as needed
Instructions
- Cook the pasta: Bring a large pot of heavily salted water to a boil. Add linguine and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.
- Sauté the shrimp: While the pasta cooks, heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat. Pat the shrimp dry and season with salt and pepper. Add to the pan in a single layer and cook for 1-2 minutes per side, just until pink and opaque. Remove from the skillet and set aside on a plate.
- Build the aromatic base: Reduce the heat to medium-low and add 2 tablespoons of butter to the same skillet. Once melted, add the minced garlic and red pepper flakes. Sauté for 30-60 seconds, stirring constantly, until fragrant. Be careful not to brown or burn the garlic.
- Deglaze and reduce: Pour in the white wine and lemon juice. Increase the heat to medium and bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the sauce simmer and reduce by about half, which should take 2-3 minutes.
- Create the silky sauce: Remove the skillet from the heat completely. Add the remaining 3 tablespoons of butter and swirl the pan continuously until the butter is fully melted and emulsified, creating a smooth, glossy sauce.
- Combine and serve: Return the cooked shrimp and drained pasta to the skillet with the sauce. Add the chopped fresh parsley and toss everything together to coat. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Taste and adjust seasoning with more salt and pepper if needed. Serve immediately.
Notes
Pro Tips: For the best texture, do not overcook the shrimp; remove them from the pan as soon as they turn pink and form a 'C' shape. Cook shrimp in batches if necessary to avoid overcrowding the pan, which ensures a good sear. The starchy pasta water is the secret ingredient for creating a silky, emulsified sauce that clings perfectly to the pasta.
Variations: For a creamy sauce, stir in a splash of heavy cream at the end. Add a handful of halved cherry tomatoes and fresh spinach after the wine reduces for extra flavor and nutrients. For a Mediterranean twist, add 1 tablespoon of capers and some chopped Kalamata olives along with the garlic.
Serving Suggestion: Serve with crusty bread to mop up the delicious sauce and a simple side salad with a light vinaigrette. Pair with a chilled glass of the same white wine used in the recipe.
Variations: For a creamy sauce, stir in a splash of heavy cream at the end. Add a handful of halved cherry tomatoes and fresh spinach after the wine reduces for extra flavor and nutrients. For a Mediterranean twist, add 1 tablespoon of capers and some chopped Kalamata olives along with the garlic.
Serving Suggestion: Serve with crusty bread to mop up the delicious sauce and a simple side salad with a light vinaigrette. Pair with a chilled glass of the same white wine used in the recipe.