📝 About This Recipe
This classic Italian-American masterpiece strikes a perfect balance between succulent seafood and a vibrant, buttery garlic sauce. Originating from the traditional Italian preparation of 'scampi' (langoustines), this version uses plump shrimp bathed in a silky reduction of dry white wine, fresh lemon, and a hint of red pepper heat. It is an elegant, restaurant-quality meal that comes together in minutes, making it ideal for both busy weeknights and sophisticated dinner parties.
🥗 Ingredients
The Shrimp
- 1.5 pounds Large Shrimp (peeled and deveined, tails left on for presentation)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
The Scampi Sauce
- 4 tablespoons Unsalted Butter (divided into two portions)
- 6 cloves Garlic (thinly sliced or minced)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/4 teaspoon Red Pepper Flakes (adjust for desired heat)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (from about half a lemon)
Pasta and Garnish
- 12 ounces Linguine or Angel Hair Pasta (cooked al dente)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1/4 cup Pasta Water (reserved from the boiling pot)
👨🍳 Instructions
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1
Bring a large pot of salted water to a boil. Add the pasta and cook until just shy of al dente (about 1-2 minutes less than the package directions).
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2
While the pasta cooks, pat the shrimp very dry with paper towels. Season them evenly with kosher salt and black pepper.
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3
In a large skillet or sauté pan, heat the olive oil and 1 tablespoon of butter over medium-high heat until the butter is foamy.
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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 and opaque, but are not fully cooked through. Remove shrimp to a plate and set aside.
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5
Lower the heat to medium. In the same skillet, add the minced garlic and red pepper flakes. Sauté for 30-60 seconds until fragrant, being careful not to let the garlic brown or burn.
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6
Pour in the white wine. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan.
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7
Simmer the wine for 2-3 minutes, or until the liquid has reduced by about half.
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8
Stir in the remaining 3 tablespoons of butter, the lemon juice, and the lemon zest. Whisk gently until the butter melts and creates a glossy, emulsified sauce.
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9
Add the cooked pasta and the reserved shrimp (along with any juices on the plate) back into the skillet.
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10
Toss everything together over medium heat for 1 minute. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
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11
Taste and add more salt or lemon juice if needed. Remove from heat immediately to prevent overcooking the shrimp.
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12
Stir in the chopped parsley and serve immediately while piping hot.
💡 Chef's Tips
Always pat your shrimp dry before cooking; excess moisture will cause them to steam rather than sear. Don't overcook the garlic—it should be soft and aromatic, but if it turns dark brown, it will taste bitter and ruin the sauce. Use a wine you would actually drink; the flavors concentrate as it reduces, so quality matters. If you prefer a creamier sauce, whisk in a tablespoon of cold butter right at the end after turning off the heat. For the best texture, use wild-caught shrimp which tend to be firmer and sweeter than farm-raised varieties.
🍽️ Serving Suggestions
Serve with a side of crusty warm ciabatta or garlic bread to soak up the delicious wine sauce. Pair with a crisp, chilled glass of Pinot Grigio or a light Vermentino. A simple arugula salad with a light lemon vinaigrette cuts through the richness of the butter sauce perfectly. For a low-carb option, swap the pasta for zucchini noodles (zoodles) or roasted spaghetti squash. Garnish with an extra sprinkle of lemon zest and a few shavings of Pecorino Romano for a salty finish.