Shrimp Scampi

Taste of Cofrancesco
1 day ago
2 min read

Prep Time: 15 mins	Cook Time: 15 mins
Total Time: 30 mins	Serves: 4

Although shrimp scampi is considered an Italian-American classic today, its roots trace back to Italy, where scampi referred not to a sauce but to small lobster-like shellfish traditionally prepared with olive oil, garlic, and butter. When Italian immigrants found shrimp more readily available, the dish naturally evolved into the version we know today.

Elegant enough for entertaining yet quick enough for a weeknight dinner, shrimp scampi comes together in about 30 minutes. Serve it with warm, crusty bread to soak up every last bit of the sauce and a crisp green salad for a simple, elegant meal.

Ingredients

• 12 ounces linguine or spaghetti

• 1 pound large shrimp, peeled and deveined

• 1 teaspoon kosher salt, divided

• 1/2 teaspoon freshly ground black pepper

• 2 tablespoons olive oil

• 4 tablespoons unsalted butter, divided

• 4 cloves garlic, minced

• 1/4 teaspoon of crushed red pepper flakes

• 1/2 cup dry white wine

• 1 juice of 1 lemon, about 3 tablespoons

• 2 tablespoons chopped fresh parsley

• 1/4 cup freshly grated Parmesan cheese, for serving

• 1 lemon wedges, for serving

Instructions

Cook the Pasta:

Bring a large pot of generously salted water to a boil. Cook the linguine according to package directions until al dente. Reserve ½ cup of the pasta water, then drain the pasta.

Cook the Shrimp:

Pat the shrimp dry and season with ½ teaspoon salt and the black pepper.
Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat.

Add the shrimp in a single layer and cook for 1–2 minutes per side, or until pink and opaque. Transfer the shrimp to a plate.

Make the Sauce:

Reduce the heat to medium. Add the garlic and red pepper flakes (if using) and cook for 30 seconds, until fragrant.

Pour in the white wine and simmer for 2–3 minutes, scraping up any browned bits from the bottom of the pan.

Stir in the lemon juice and remaining 2 tablespoons butter.

Finish the Dish:

Return the shrimp to the skillet. Add the cooked pasta and toss to coat. Add a splash of the reserved pasta water as needed to loosen the sauce. Stir in the parsley and remaining ½ teaspoon salt. Toss until everything is evenly coated.