📝 About This Recipe
This luxurious rendition of Shrimp Scampi elevates the Italian-American classic by focusing on the 'Eggs & Dairy' category through a rich, emulsified butter sauce. Succulent jumbo shrimp are gently poached in a bath of premium salted butter, aromatic garlic, and crisp white wine, creating a silky coating that clings to every strand of pasta. It is a masterclass in balancing the richness of dairy with the bright acidity of lemon and the punch of fresh herbs.
🥗 Ingredients
The Seafood
- 1.5 pounds Jumbo Shrimp (peeled and deveined, tails left on for presentation)
- 1/2 teaspoon Kosher Salt (for seasoning the shrimp)
- 1/4 teaspoon Red Pepper Flakes (adjust for desired heat)
The Butter Sauce Base
- 8 tablespoons Unsalted European-Style Butter (cubed and chilled for better emulsification)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 6 cloves Fresh Garlic (thinly sliced or minced)
- 1 small Shallot (finely diced)
- 1/2 cup Dry White Wine (Pinot Grigio or Sauvignon Blanc)
- 2 tablespoons Fresh Lemon Juice (about half a large lemon)
Pasta and Finishing
- 12 ounces Linguine or Spaghetti (cooked al dente)
- 1/2 cup Starchy Pasta Water (reserved from the boiling pot)
- 1/4 cup Fresh Italian Parsley (finely chopped)
- 1 teaspoon Lemon Zest (from a fresh organic lemon)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Bring a large pot of heavily salted water to a boil. Cook the linguine until it is just shy of 'al dente' (about 2 minutes less than the package directions), as it will finish cooking in the sauce.
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2
While the pasta cooks, pat the shrimp completely dry with paper towels. Season them evenly with kosher salt and a pinch of red pepper flakes.
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3
In a large, heavy-bottomed skillet, heat the olive oil and 2 tablespoons of the butter over medium heat until the butter begins to foam.
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4
Add the shrimp to the skillet in a single layer. Sear for about 1 minute per side until they turn pink on the outside but are still slightly translucent in the center. Remove shrimp to a plate and set aside.
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5
In the same skillet, add the diced shallots. Sauté for 2 minutes until softened and translucent, scraping up any browned bits from the shrimp.
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6
Add the sliced garlic and cook for just 30-60 seconds until fragrant. Do not let the garlic brown, as it will become bitter.
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7
Pour in the white wine. Increase the heat to medium-high and let the liquid simmer and reduce by half, which concentrates the flavor.
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8
Lower the heat to low. Whisk in the remaining 6 tablespoons of cold, cubed butter one piece at a time. This creates a creamy, emulsified 'beurre blanc' style sauce rather than just melted oil.
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9
Stir in the lemon juice and half of the reserved pasta water. The starch in the water helps the butter sauce bind to the noodles.
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10
Add the cooked pasta and the par-cooked shrimp (along with any juices on the plate) back into the skillet.
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11
Toss everything together over medium-low heat for 1-2 minutes until the sauce thickens and coats the pasta beautifully. If it looks too dry, add a splash more pasta water.
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12
Turn off the heat. Fold in the fresh parsley and lemon zest, and season with freshly cracked black pepper.
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13
Taste and add a final pinch of salt if necessary. Serve immediately while the dairy-based sauce is at its creamiest.
💡 Chef's Tips
Always use cold butter when finishing the sauce; the gradual melting helps create a thick, velvety emulsion rather than a greasy pool. Do not overcook the shrimp in the first step; they should only be 70% done so they stay tender after the final toss. Use a high-quality European butter (like Kerrygold) for a higher fat content and richer flavor profile. If you prefer a non-alcoholic version, substitute the white wine with seafood stock and an extra squeeze of lemon. Never rinse your pasta; the surface starch is essential for the butter sauce to adhere to the strands.
🍽️ Serving Suggestions
Pair with a chilled glass of the same Pinot Grigio used in the recipe. Serve with a side of warm, crusty ciabatta bread to soak up the extra garlic butter sauce. A simple arugula salad with a light balsamic vinaigrette provides a peppery contrast to the rich dairy. For an extra touch of decadence, top with a light dusting of freshly grated Parmigiano-Reggiano. Finish the meal with a light lemon sorbet to cleanse the palate.