Shrimp scampi is one of those dishes that is so easy to make yet most people only eat it when they order it in a restaurant. I don’t know about you, but I’ve never had one in a restaurant that just knocked my socks off. Either they’re under seasoned, greasy, or dry. It’s not difficult to make so I just save myself the disappointment of ordering it when I’m out and make up a lovely batch at home.
I add in some fresh lemon zest to finish it off which really brightens up the whole thing. Be sure to read my notes at the end to help make this dish something really special. I love bringing you guys easy recipes that you can make part of your family favorites!
Talk to you soon…cheers!
Watch me make this recipe from start to finish!
Shrimp Scampi with Linguini
- 10 oz. linguine or spaghetti
- 1 1/2 lbs large shrimp, peeled and deveined (16-20 count)
- 2 Tbsp extra virgin olive oil plus 2 Tbsp for sautéing
- 2 medium shallots, minced
- 5 garlic cloves, minced
- ¾ cup dry white wine (I like to use Sauvignon Blanc in this recipe) or low sodium chicken broth
- Salt and freshly ground black pepper to taste
- ¼ tsp red pepper flakes
- 3 Tbsp unsalted COLD butter cut in three pieces
- 3 Tbsp fresh lemon juice
- Zest from one lemon
- ⅓ cup chopped fresh parsley leaves with tender stems
- ⅓ cup of liquid reserved from cooking pasta
- Cook linguine according to package instructions. Reserve one cup of pasta-cooking water.
- Meanwhile, pat shrimp dry, heat oil in a 12-inch heavy skillet over medium high heat until hot but not smoking, season shrimp with salt and pepper then add shrimp, working in batches if necessary, to the pan. Sauté shrimp, turning over once, until just cooked through, about 2 minutes. Remove shrimp from the pan with a slotted spoon and set aside.
- Reduce pan heat to medium and add shallots and garlic to oil remaining in the skillet along with red pepper flakes, and wine then let reduce for 2 minutes. Vigorously whisk in COLD butter one tablespoon at a time, ½ tsp salt and pepper and cook over high heat. This will help prevent the sauce from breaking. Stir in lemon juice. Add shrimp, parsley and fresh lemon zest and stir just to heat through.
- Drain pasta and add to pan with sauce and shrimp. Toss pasta in sauce and coat well. (Add a little of the reserved pasta cooking liquid if necessary if the finished dish is too dry.)
- Serve immediately.
- IMPORTANT – This recipe does NOT scale well if you try to just double the ingredients to make more. You will end up a greasy mess.
- Use COLD butter for this. It will help prevent your sauce from breaking and will emulsify better.
- Feel free to add cherry tomatoes, spinach, or asparagus to this dish.
- Use a good wine that you can drink with your dinner!
- You can also serve crusty fresh bread for dipping in sauce instead of pasta.
- Feel free to top with parmesan cheese before serving