This shrimp scampi is perfect for a weeknight dinner yet exciting enough for entertaining guests on the weekend. It’s a simple dish made with a handful of flavorful ingredients that all come together and compliment each other perfectly.
Shrimp Scampi
Yield: 4
Calories: 291kcal
Materials
- 12-15 oz linguine
- 2 tbsp olive oil
- 4 tbsp butter
- 2-3 cloves garlic minced
- ¼ cup dry white wine can substitute chicken broth
- 2 tbsp lemon juice
- ½ tsp red pepper flakes optional
- 1 ½ pounds large shrimp prawns tails off
- ¼ cup fresh chopped parsley
- Salt and Pepper to taste
Instructions
- Cook linguine according to package instructions. Reserve 1/4 cup pasta water before draining in case you'd like to thin the dish later.
- Heat olive oil and 2 tablespoons of butter in a large pan or skillet. Add garlic and sauté until fragrant (about 30 seconds – 1 minute).
- Add shrimp, season with salt and pepper to taste and sauté for 1-2 minutes on one side (until just beginning to turn pink), then flip.
- Pour in wine (or broth), add red pepper flakes (if using). Bring to a simmer for 1-2 minutes or until wine reduces by about half and the shrimp is cooked through (don't over cook your shrimp).
- Remove from heat. Stir in remaining butter, lemon juice and parsley and then toss shrimp and sauce with pasta. Thin with pasta water as needed. Serve immediately.
Notes
- Dry wine is best for shrimp scampi, stay away from sweet wines as it will take away from the overall savory flavor of the dish. Stick to a chardonnay or pinot.
- Be sure your shrimp is peeled and deveined before you begin cooking. You can also remove the tails during this step if you prefer no tails.
- Have pasta ready to toss with warm shrimp and sauce. If it finishes cooking before the shrimp is done toss with a little olive oil to prevent pasta from sticking, don’t rinse with water or sauce won’t cling to pasta!
- Careful not to overcook the shrimp or it will ruin their tender texture. It will become rubbery and bouncy.
