Shrimp Scampi
A classic Italian-American dish featuring succulent shrimp sautéed in garlic, butter, and white wine, finished with fresh parsley and lemon. Served over pasta for a rich, flavorful meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 pound large shrimp (peeled and deveined, tails on)
- 8 tablespoon unsalted butter
- 4 clove garlic, minced
- 0.5 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 0.25 cup chicken broth
- 2 tablespoon fresh lemon juice
- 1 teaspoon red pepper flakes (optional)
- Salt to taste
- Freshly ground black pepper to taste
- 0.25 cup chopped fresh parsley
- 1 lemon cut into wedges (for serving)
- 12 ounce linguine or spaghetti
Instructions
Preparation Steps
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining.
- While the pasta cooks, melt 6 tablespoons of butter in a large skillet over medium heat. Add the garlic and red pepper flakes (if using) and cook for 1 minute until fragrant, being careful not to burn.
- Add the shrimp to the skillet in a single layer. Season with salt and pepper. Cook for 2-3 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
- Pour the white wine and chicken broth into the skillet. Increase heat to medium-high and simmer for 3-4 minutes until slightly reduced.
- Stir in the remaining 2 tablespoons of butter, lemon juice, and parsley. Return the shrimp to the skillet and toss to combine. If the sauce is too thick, add reserved pasta water, 2 tablespoons at a time, until desired consistency.
- Toss the cooked pasta with the shrimp scampi mixture. Serve immediately with lemon wedges on the side.
Notes
Serve immediately for best flavor. Garnish with extra parsley if desired.