Of course! Classic Shrimp Scampi is a restaurant-quality dish that’s deceptively easy to make at home. It’s all about bright, fresh flavors, tender shrimp, and a glorious garlic-butter-white wine sauce.
Here is a foolproof recipe for a truly classic version.
Classic Shrimp Scampi
This dish comes together in the time it takes to cook your pasta, making it perfect for a quick yet impressive weeknight dinner or a special occasion.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
· For the Pasta:
· 8 oz (225g) linguine or spaghetti
· Salt, for pasta water
· For the Scampi:
· 1 ½ lbs large shrimp (21/25 or 26/30 count), peeled and deveined
· Salt and freshly ground black pepper
· 3 tablespoons extra-virgin olive oil
· 4 tablespoons unsalted butter
· 4-5 cloves garlic, minced (about 1 ½ tablespoons)
· ½ cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
· 1 teaspoon red pepper flakes (optional, but classic)
· ¼ cup freshly squeezed lemon juice (from 1-2 lemons)
· ½ cup chopped fresh parsley
· Optional for serving: Lemon wedges, grated Parmesan cheese.
Instructions
- Cook the Pasta: Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ½ cup of the starchy pasta water before draining. This is a chef’s secret for making the sauce silky and cohesive.
- Prepare the Shrimp: While the pasta cooks, pat the shrimp dry with paper towels and season lightly with salt and pepper.
- Sear the Shrimp: In a large skillet over medium-high heat, heat 2 tablespoons of the olive oil. Add the shrimp in a single layer and cook for 1-2 minutes per side, until just pink and opaque. Do not overcook! They will finish cooking in the sauce later. Remove the shrimp to a plate and set aside.
- Make the Sauce: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and the butter to the skillet. Once the butter is melted, add the minced garlic and red pepper flakes. Cook for about 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic.
- Deglaze with Wine: Pour in the white wine and lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to allow the alcohol to cook off and the sauce to reduce slightly.
- Combine and Finish: Add the drained pasta and the cooked shrimp to the skillet, along with most of the parsley. Toss everything to coat in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water a little at a time until it reaches a luxurious, clinging consistency.
- Serve Immediately: Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon if needed. Garnish with the remaining parsley. Serve immediately with lemon wedges on the side.
Tips for the Perfect Scampi
· The Shrimp: For the best texture and flavor, use raw, frozen shrimp that you’ve thawed yourself. Avoid pre-cooked shrimp. Leaving the tails on or off is a matter of preference; tails on can look prettier, but tails off are easier to eat.
· The Garlic: Mince it finely so it disperses evenly throughout the sauce. A microplane can also be used for an almost paste-like consistency.
· The Wine: Use a wine you would enjoy drinking. The flavor concentrates, so a good-quality wine makes a difference. If you prefer not to cook with wine, you can substitute it with an equal amount of low-sodium chicken broth and an extra tablespoon of lemon juice.
· Don’t Overcook the Shrimp: This is the most common mistake. Shrimp cook very quickly and become rubbery if overdone. They are done when they form a loose “C” shape. An “O” shape means they’re overcooked.
· Butter & Oil Combo: Using both gives you the best of both worlds: the flavor of butter and the higher smoke point of olive oil, which helps prevent the butter from burning.
Enjoy your taste of Italian-American perfection