Save to Pinterest The smell of garlic and butter hitting a hot pan still makes me stop whatever I'm doing. I learned to make shrimp scampi on a Tuesday night when I had forgotten to plan dinner and found a bag of frozen shrimp in the back of the freezer. What started as a panic meal turned into something I crave constantly. The way the wine reduces and mingles with lemon is almost too good for a weeknight, but that's exactly when I make it most.
I made this for my brother once when he showed up unannounced with his new girlfriend. I was stressed about impressing her, but she went back for seconds and asked for the recipe before they left. He later told me it's the reason she agreed to a third date. I'm not saying shrimp scampi is a relationship builder, but I'm also not not saying that.
Ingredients
- Large shrimp (1 pound, peeled and deveined): I buy them already peeled because life is short, and they cook so fast that size really matters here. Look for shrimp that smell like the ocean, not fishy.
- Linguine (12 ounces): The flat shape holds onto the sauce better than spaghetti, and it twirls beautifully on a fork. Cook it just shy of done since it finishes in the pan.
- Unsalted butter (4 tablespoons): This is where the richness lives. I use unsalted so I can control the salt level, especially since the pasta water is already salted.
- Extra-virgin olive oil (3 tablespoons): It keeps the butter from burning and adds a fruity depth that butter alone can't give. Don't skip it.
- Garlic (5 cloves, finely minced): Fresh garlic is non-negotiable. The jarred stuff just doesn't bloom the same way in hot oil.
- Red pepper flakes (1/4 teaspoon, optional): A tiny bit of heat wakes up the whole dish without making it spicy. I always add it.
- Lemon zest (from 1 lemon): The zest is where the fragrance hides. I zest it right over the pan so none of those oils go to waste.
- Fresh parsley (1/4 cup, chopped): It's not just a garnish. Parsley cuts through the butter and makes every bite feel lighter.
- Dry white wine (1/2 cup): Use something you'd actually drink. I keep a bottle of Pinot Grigio around just for cooking and sipping while I cook.
- Lemon juice (2 tablespoons, freshly squeezed): Bottled lemon juice tastes flat. Fresh juice is bright and almost sweet.
- Salt and freshly ground black pepper: Season as you go. Taste the sauce before you add the pasta.
- Lemon wedges for serving: A squeeze at the table lets everyone adjust the brightness to their liking.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the linguine until al dente, usually a minute less than the package says. Reserve half a cup of the starchy pasta water before draining. That cloudy water is liquid gold for building a silky sauce.
- Prep the shrimp:
- Pat the shrimp completely dry with paper towels and season them lightly with salt and pepper. Wet shrimp will steam instead of sear, and you want a little color on them.
- Start the aromatics:
- Melt 2 tablespoons of butter with 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, stirring constantly for about a minute until the garlic smells toasty but hasn't turned brown. Burned garlic is bitter and there's no coming back from it.
- Cook the shrimp:
- Lay the shrimp in a single layer in the pan and let them cook undisturbed for 1 to 2 minutes per side until they turn pink and opaque. Remove them to a plate right away so they don't overcook and get rubbery.
- Build the sauce:
- Pour the wine and lemon juice into the same skillet and bring it to a simmer, scraping up all the browned bits stuck to the bottom. Let it bubble for 2 to 3 minutes until it reduces slightly and smells less boozy.
- Finish the sauce:
- Stir in the remaining 2 tablespoons of butter and 1 tablespoon of olive oil until everything melts together into a glossy, cohesive sauce. This is the moment it all comes together.
- Add shrimp and aromatics:
- Return the cooked shrimp and any juices from the plate back to the skillet along with the lemon zest and half the parsley. Toss everything gently to coat the shrimp in that buttery, lemony goodness.
- Toss with pasta:
- Add the drained linguine to the skillet and toss well with tongs, adding splashes of reserved pasta water as needed to loosen the sauce. The pasta should be glossy and slick, not dry or clumpy.
- Serve immediately:
- Plate the pasta and shrimp, then garnish with the remaining parsley and lemon wedges on the side. This dish waits for no one, so eat it hot.
Save to Pinterest There was a night last spring when I made this for myself after a long week. I lit a candle, poured a glass of the same wine I used in the sauce, and ate it straight from the skillet while standing at the counter. No one was watching, no one was judging, and it was perfect. Sometimes the best meals are the ones you don't have to share.
Choosing Your Shrimp
I used to buy whatever shrimp was on sale until I realized that size and quality actually matter. Large shrimp (about 16 to 20 per pound) are ideal because they stay tender and don't disappear in the pasta. If you can find wild-caught, they tend to have better flavor and texture than farmed. Frozen shrimp is completely fine as long as you thaw them properly in the fridge overnight or under cold running water for a few minutes.
Getting the Sauce Just Right
The sauce should cling to the pasta and shrimp without pooling at the bottom of the plate. If it looks too thin, let it simmer a bit longer before adding the pasta. If it's too thick or the pasta seems dry, add the reserved pasta water a tablespoon at a time. I learned that the starch in that water acts like a binder and makes everything creamy without adding cream. It's one of those small tricks that changed how I cook pasta forever.
Making It Your Own
This recipe is a great foundation, but it loves a little improvisation. I've added halved cherry tomatoes with the garlic for bursts of sweetness, tossed in baby spinach at the end for color, and even stirred in a spoonful of capers for brininess. You can swap the linguine for spaghetti, fettuccine, or even use gluten-free pasta if that's your thing. The key is keeping the garlic, butter, lemon, and wine as your base.
- Try adding a handful of cherry tomatoes in step three for little pops of sweetness.
- Toss in fresh spinach or arugula right before serving for extra greens.
- If you like heat, double the red pepper flakes or add a pinch of cayenne.
Save to Pinterest This dish has pulled me out of dinner ruts more times than I can count. It's proof that a few good ingredients and a hot pan can turn into something worth remembering.
Recipe FAQs
- → Can I use frozen shrimp for this dish?
Yes, frozen shrimp work perfectly. Thaw them completely in the refrigerator overnight or under cold running water, then pat thoroughly dry before cooking to ensure proper searing.
- → What type of white wine should I use?
Use a dry white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay. Choose something you would enjoy drinking, as the flavor concentrates during cooking.
- → How do I prevent the garlic from burning?
Keep the heat at medium and sauté the garlic for only 1 minute until fragrant. Remove the pan from heat briefly if it starts browning too quickly.
- → Can I make this ahead of time?
This dish is best served immediately for optimal texture and flavor. However, you can prep ingredients in advance and cook just before serving for a quick assembly.
- → What pasta alternatives work well?
Spaghetti, fettuccine, or angel hair pasta are excellent substitutes. Adjust cooking times according to the pasta shape you choose.
- → Why should I reserve pasta water?
The starchy pasta water helps create a silky, cohesive sauce that clings beautifully to the noodles and shrimp, enhancing the overall texture of the dish.