Classic Shrimp Scampi
Juicy shrimp cooked in a garlic, butter, and white wine sauce. Ready in 15 minutes and perfect over pasta.
Details
Ingredients
- 1 lb Large Shrimp, peeled and deveined
- 8 oz Linguine or Spaghetti
- 4 tbsp Butter
- 3 tbsp Olive Oil
- 4 cloves Garlic, minced
- 1/2 cup Dry White Wine
- 1/2 tsp Red Pepper Flakes
- Juice of 1 Lemon
- 1/4 cup Parsley, chopped
Instructions
- 1
Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water.
- 2
Sauté garlic and red pepper flakes in butter and oil for 1 minute.
- 3
Add shrimp and cook until pink, about 2-3 minutes. Remove shrimp.
- 4
Add wine and lemon juice to the pan. Simmer for 2 minutes.
- 5
Toss pasta and shrimp back into the pan. Add parsley.
- 6
Use pasta water to loosen the sauce if needed.
About This Recipe
Shrimp Scampi is a beloved Italian-American classic, a testament to how simple, quality ingredients can coalesce into a truly satisfying meal in mere minutes. While the name 'scampi' traditionally refers to a type of langoustine, the Americanized version almost exclusively features succulent shrimp bathed in a vibrant, aromatic sauce. Its appeal lies in this elegant simplicity: perfectly cooked shrimp, tender and juicy, enrobed in a luscious pan sauce built on the foundation of fragrant garlic, rich butter, bright white wine, and a zesty kiss of fresh lemon. The key technique involves quickly sautéing the shrimp until just pink, then building the sauce directly in the same pan, allowing it to pick up all the delicious fond. A dry white wine, like a Pinot Grigio or Sauvignon Blanc, is crucial for depth, while fresh parsley offers a crucial herbaceous counterpoint. Often served over a bed of linguine or spaghetti, the pasta perfectly soaks up the savory sauce, transforming it into a complete and comforting dish. For variations, consider adding a handful of cherry tomatoes for a burst of sweetness or a sprinkle of capers for a briny tang. Beyond pasta, Scampi is also delightful served with crusty bread for dipping, creamy polenta, or even over a light risotto.
Tips & Tricks
- • To prevent overcooking and ensure tender shrimp, sauté them in a single layer for only 1-2 minutes per side until they just turn pink and opaque. Remove them from the pan before building the sauce, then return them briefly at the very end to warm through, preserving their succulent texture.
- • For a touch of freshness and a subtle spicy kick, try adding a handful of fresh chopped cherry tomatoes or spinach during the final minutes of cooking. You can also substitute chicken broth for the white wine if you prefer to avoid alcohol, though the wine adds a unique depth.
- • Shrimp Scampi is best enjoyed fresh, as reheating can make the shrimp rubbery. If you must store leftovers, keep the shrimp and pasta separate if possible, refrigerating for up to 2 days. Reheat gently on the stovetop with a splash of broth to revive the sauce.
- • Pair this vibrant Scampi with a simple side salad dressed with a light vinaigrette to cut through the richness. A crisp, chilled glass of the same dry white wine used in the recipe, or a light-bodied Sauvignon Blanc, would complement the flavors beautifully.
Nutrition Facts
Per serving (approximate)