A simple and elegant shrimp scampi recipe perfect for a quick weeknight dinner or a romantic meal.
Author:Sarah Peterson
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:4 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:Italian-American
Diet:Vegetarian
Ingredients
Scale
1 pound large shrimp, peeled and deveined
8 ounces linguine or spaghetti
4 tablespoons unsalted butter
2 tablespoons olive oil
4 cloves garlic, minced
1/4 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
1/4 cup chicken broth or reserved pasta water
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper to taste
Red pepper flakes, optional
Instructions
Cook the pasta according to package directions. Reserve about 1 cup of pasta water before draining.
While the pasta cooks, pat the shrimp dry with paper towels and season with salt and pepper.
In a large skillet, melt the butter with the olive oil over medium heat.
Add the minced garlic and cook until fragrant, about 1 minute, being careful not to burn it.
Add the shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, until pink and opaque. Do not overcook.
Pour in the white wine and lemon juice. Let it simmer for about 1 minute, scraping up any browned bits from the bottom of the pan.
Add the chicken broth or reserved pasta water and bring to a simmer.
Stir in the chopped parsley and red pepper flakes, if using. Season with salt and pepper to taste.
Add the drained pasta to the skillet with the shrimp and sauce. Toss to coat evenly. If the sauce seems too thick, add a little more reserved pasta water until it reaches your desired consistency.
Serve immediately.
Notes
For a richer sauce, you can add a splash of heavy cream.
If you don’t have white wine, you can substitute with more chicken broth or pasta water.
This dish pairs well with a crisp salad and crusty bread.