Name: Shrimp Scampi Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 12 oz. linguine; 1 1/2 lbs uncooked extra large shrimp, peeled and deveined; 3 Tbsp extra virgin olive oil; 3 Tbsp unsalted butter; 4 garlic cloves, minced (4 tsp); 1/2 cup dry white wine; Salt and freshly ground black pepper, to taste; 1/8 tsp red pepper flakes (optional); 2 Tbsp fresh lemon juice; 1/4 cup chopped fresh parsley

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Introduction

Shrimp Scampi is a classic Italian-American dish known for its vibrant flavors and quick preparation. Tender shrimp sautéed in garlic, butter, and white wine come together with linguine for a simple yet elegant meal perfect for weeknight dinners or special occasions.

A white oval plate filled with about three layers of cooked shrimp that are pinkish-orange with white meat visible; the shrimp are covered in a light golden sauce with small bits of herbs and garlic scattered on top. Around the edge of the plate, there are four yellow lemon wedges placed evenly. A large silver spoon rests inside the plate on the left side, holding a few shrimp and some sauce. The background is a white marbled texture with a gray fabric napkin at the bottom right corner and a partially visible glass on the top right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz. linguine
1 1/2 lbs uncooked extra large shrimp, peeled and deveined
3 Tbsp extra virgin olive oil
3 Tbsp unsalted butter
4 garlic cloves, minced (about 4 tsp)
1/2 cup dry white wine*
Salt and freshly ground black pepper, to taste
1/8 tsp red pepper flakes (optional)
2 Tbsp fresh lemon juice
1/4 cup chopped fresh parsley

Instructions

Step 1: Cook linguine according to package instructions. Before draining, reserve 1/4 cup of the pasta water to adjust the sauce consistency if needed.
Step 2: While the pasta cooks, melt butter with olive oil in a 12-inch skillet over medium heat. Add minced garlic and sauté for 1 to 2 minutes until just lightly golden, taking care not to brown it to avoid bitterness.
Step 3: Pour in the white wine and let it simmer until reduced by half, about 2 to 3 minutes.
Step 4: Add the shrimp in an even layer. Season with salt, freshly ground black pepper, and red pepper flakes if using. Cook shrimp until they turn pink, about 1 1/2 to 2 minutes per side.
Step 5: Stir in fresh lemon juice and chopped parsley. Toss the shrimp and sauce with the cooked linguine. If the sauce feels thick, thin it out with the reserved pasta water. Serve immediately.

Tips & Variations

For a richer flavor, finish the dish with a sprinkle of grated Parmesan cheese.
If you prefer a non-alcoholic version, substitute the white wine with low-sodium chicken broth or extra lemon juice.
Make sure not to overcook the shrimp; they cook quickly and become tough if left too long.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to maintain moisture. Shrimp can become rubbery if overheated, so warm it just until heated through.

How to Serve

A white oval plate filled with spaghetti pasta mixed with many cooked shrimp scattered evenly on top. The shrimp are pink with light seasoning, and there are small green herb pieces sprinkled throughout the pasta. The spaghetti is glossy and light yellow, with some strands loose and others piled together. The dish sits on a white marbled surface, next to a lemon slice and green parsley bunch, with vintage silver spoons nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Be sure to thaw them completely and pat dry before cooking to avoid excess moisture in the pan.

What type of white wine works best?

A dry white wine like Sauvignon Blanc or Pinot Grigio works well, adding brightness without overpowering the dish. Avoid sweet wines for best results.