📝 About This Recipe
A timeless Italian-American masterpiece that balances the sweetness of succulent shrimp with a rich, velvety sauce of garlic, butter, and crisp white wine. This dish is celebrated for its bright citrus notes and aromatic herbs, creating a sophisticated yet approachable meal that feels like a celebration in every bite. Whether tossed with delicate pasta or served with crusty bread, it is the ultimate expression of simple, high-quality ingredients coming together in perfect harmony.
🥗 Ingredients
The Shrimp
- 1.5 pounds Large Shrimp (peeled and deveined, tails on or off)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Red Pepper Flakes (adjust for desired heat)
The Scampi Sauce
- 4 tablespoons Unsalted Butter (divided into two portions)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 6 pieces Garlic Cloves (finely minced)
- 1/2 cup Dry White Wine (Pinot Grigio or Sauvignon Blanc)
- 2 tablespoons Fresh Lemon Juice (about half a large lemon)
- 1 teaspoon Lemon Zest (finely grated)
- 2 tablespoons Cold Unsalted Butter (cubed, for finishing the sauce)
Pasta and Garnish
- 12 ounces Linguine or Angel Hair (cooked al dente)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1/4 cup Reserved Pasta Water (as needed for consistency)
👨🍳 Instructions
-
1
If serving with pasta, bring a large pot of salted water to a boil and cook your pasta according to package directions until just al dente. Reserve 1/4 cup of the pasta water before draining.
-
2
While the pasta water heats, pat the shrimp thoroughly dry with paper towels. Season them evenly with kosher salt, black pepper, and red pepper flakes.
-
3
In a large skillet or sauté pan, heat the olive oil and 2 tablespoons of the butter over medium-high heat until the butter is melted and foaming.
-
4
Add the shrimp to the pan in a single layer. Sear for 1-2 minutes per side, just until they turn pink and opaque. Do not overcook. Remove the shrimp from the pan and set aside on a plate.
-
5
Reduce the heat to medium. In the same skillet, add the remaining 2 tablespoons of butter and the minced garlic.
-
6
Sauté the garlic for about 1 minute, stirring constantly so it doesn't brown or burn, until it smells incredibly fragrant.
-
7
Pour in the white wine and use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan.
-
8
Let the wine simmer and reduce by about half, which should take 3 to 4 minutes. This concentrates the flavor and removes the raw alcohol taste.
-
9
Stir in the lemon juice and lemon zest. Whisk in the 2 tablespoons of cold cubed butter one piece at a time until the sauce is glossy and slightly thickened.
-
10
Add the cooked shrimp and their accumulated juices back into the skillet. If using pasta, add it to the pan now as well.
-
11
Toss everything together for 1-2 minutes. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
-
12
Remove from heat and stir in the fresh parsley. Serve immediately while the sauce is silky and hot.
💡 Chef's Tips
Always pat your shrimp dry before cooking; excess moisture will cause them to steam rather than sear. Use a high-quality dry white wine you would enjoy drinking, as the flavor concentrates during reduction. Be careful not to burn the garlic; if it turns dark brown, it will become bitter and ruin the sauce. Shrimp cook very quickly—look for them to curl into a 'C' shape. If they curl into a tight 'O', they are overcooked. Adding cold butter at the very end (a technique called 'monter au beurre') creates a professional, emulsified sauce texture.
🍽️ Serving Suggestions
Serve over a bed of al dente linguine or angel hair pasta to soak up every drop of garlic butter. Offer plenty of warm, crusty Italian bread or toasted ciabatta on the side for dipping. Pair with a chilled glass of the same Pinot Grigio or Sauvignon Blanc used in the sauce. A simple side of roasted asparagus or a crisp arugula salad with lemon vinaigrette provides a fresh contrast. Finish with a light dusting of freshly grated Parmesan cheese or extra lemon wedges for squeezing.