Introduction
Shrimp scampi is a classic Italian-American dish, celebrated for its succulent shrimp, bright lemony sauce, and rich garlic-butter flavor. Perfect for quick weeknight dinners, romantic date nights, or casual gatherings, this dish is both elegant and easy to prepare. Its simple ingredients and fast cooking time make it ideal for cooks of all levels. This recipe delivers a traditional shrimp scampi served over linguine, adaptable for dietary needs, best enjoyed fresh with a sprinkle of parsley and a glass of white wine.
Ingredients
For the Shrimp Scampi:
- 1 lb large shrimp, peeled and deveined (16-20 count)
- 8 oz linguine
- 4 tbsp unsalted butter, divided
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional, for heat)
- 1/2 cup dry white wine (e.g., Sauvignon Blanc) or chicken broth
- 1/4 cup fresh lemon juice (about 1 large lemon)
- Zest of 1 lemon
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh parsley
For Serving:
- Optional: Grated Parmesan cheese
- Optional: Lemon wedges
- Suggested Pairings: Crusty bread, green salad, or roasted asparagus
- Suggested Beverage: White wine (e.g., Pinot Grigio), sparkling water, or iced tea
Step-by-Step Process
- Cook Pasta: Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente (about 8-10 minutes). Drain, reserving 1/2 cup pasta water, and set aside.
- Prepare Shrimp: Pat shrimp dry with paper towels and season with 1/4 tsp salt and 1/8 tsp pepper.
- Cook Shrimp: In a large skillet, heat 2 tbsp butter and 2 tbsp olive oil over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Remove shrimp to a plate and set aside.
- Make Sauce: In the same skillet, reduce heat to medium. Add garlic and red pepper flakes (if using); sauté for 30 seconds until fragrant. Pour in white wine or broth, scraping up browned bits. Simmer for 2-3 minutes until slightly reduced. Stir in lemon juice, lemon zest, remaining 2 tbsp butter, 1/4 tsp salt, and 1/8 tsp pepper. Cook for 1 minute until the sauce is smooth.
- Combine: Return shrimp to the skillet, along with cooked pasta and 1/4 cup reserved pasta water. Toss gently to coat, adding more pasta water if needed for a silky sauce. Cook for 1-2 minutes until heated through. Stir in parsley.
- Serve: Divide shrimp scampi among 4 plates. Garnish with optional Parmesan and serve with lemon wedges. Pair with crusty bread or a green salad and a beverage like white wine or sparkling water.
Tips for Better Shrimp Scampi
- Use large, fresh, or thawed frozen shrimp for the best texture; devein to remove grit.
- Pat shrimp dry before cooking to ensure a good sear and prevent steaming.
- Cook pasta al dente, as it will soften slightly in the sauce.
- Use fresh garlic and lemon juice for vibrant flavor; avoid bottled substitutes.
- Adjust red pepper flakes for desired heat; omit for a milder dish.
- Don’t overcook shrimp; they’re done when they turn pink and curl into a loose “C” shape.
- Reserve pasta water to adjust sauce consistency; it adds starch for a cohesive texture.
- Serve immediately for the best flavor; the sauce is brightest when fresh.
Variations and Customization
- Gluten-Free Scampi: Use gluten-free pasta or zucchini noodles; ensure broth is gluten-free.
- Low-Fat Scampi: Reduce butter to 2 tbsp and increase olive oil to 3 tbsp; use low-sodium broth.
- Spicy Scampi: Increase red pepper flakes to 1 tsp or add 1/4 tsp cayenne pepper.
- Creamy Scampi: Stir in 1/4 cup heavy cream or half-and-half with the lemon juice for a richer sauce.
- Herb Scampi: Add 1 tbsp fresh basil or dill along with parsley for extra freshness.
- Vegetable Scampi: Add 1 cup sautéed cherry tomatoes, spinach, or mushrooms when combining with pasta.
- Lobster Scampi: Replace half the shrimp with 1/2 lb cooked lobster meat for a luxurious twist.
- Non-Alcoholic Scampi: Use chicken or vegetable broth instead of wine; add a splash of white grape juice for sweetness.
Storage and Serving Tips
- Store leftovers in an airtight container in the fridge for up to 2 days; pasta may absorb sauce over time.
- Reheat gently in a skillet over low heat with a splash of broth or water to loosen the sauce; microwave in 30-second intervals, stirring to avoid rubbery shrimp.
- Do not freeze, as shrimp and pasta become mushy upon thawing.
- Serve fresh for the best texture; reheated shrimp can become tough.
- Use leftovers in a cold pasta salad with extra lemon juice and olive oil.
- Avoid leaving at room temperature for more than 1 hour to prevent spoilage.
- Pair with a light side, like asparagus, to balance the rich sauce.
- Serve in shallow bowls with a fork and spoon to twirl pasta and scoop sauce.
Nutritional Information
Based on 4 servings (without optional Parmesan):
- Calories: 480 kcal
- Total Fat: 20g
- Saturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 200mg
- Sodium: 720mg
- Total Carbohydrates: 46g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 26g
- Vitamin A: 15% Daily Value
- Vitamin C: 20% Daily Value
- Calcium: 10% Daily Value
- Iron: 15% Daily Value
Note: Nutritional values vary based on ingredient brands and optional add-ins. This dish is moderate in calories but high in cholesterol due to shrimp and butter. For dietary needs, try low-fat or gluten-free variations. It’s protein and vitamins that add nutritional value.
Conclusion
This shrimp scampi recipe delivers a garlicky, lemony main dish that’s perfect for any occasion, from quick dinners to special gatherings. Its simple preparation and vibrant flavors make it a favorite for home cooks. The tender shrimp and silky sauce create an irresistible combination. This recipe is sure to become a go-to, cherished for its ease and elegance.
Shrimp Scampi Recipe: Garlicky and Lemony
Garlicky shrimp scampi with lemony sauce over linguine.
Ingredients
- 1 lb shrimp
- 8 oz linguine
- 4 tbsp butter
- 2 tbsp olive oil
- 4 cloves of garlic
- ½ tsp red pepper flakes
- ½ cup white wine
- ¼ cup lemon juice
- 1 lemon’s zest
- ½ tsp salt
- ¼ tsp pepper
- ¼ cup parsley
- Optional: Parmesan lemon wedges
- Suggested Pairings: Crusty bread white wine
Instructions
- Cook linguine until al dente; reserve 1/2 cup pasta water.
- Season shrimp with salt, pepper; sear in 2 tbsp butter, oil 1-2 min per side. Remove.
- Sauté garlic, red pepper flakes 30 sec; add wine, simmer 2-3 min.
- Add lemon juice, zest, 2 tbsp butter, seasonings; stir until smooth.
- Toss shrimp, pasta, and 1/4 cup pasta water in sauce; heat through. Add parsley.
- Serve with Parmesan, bread, and wine.
Notes
- Use fresh shrimp for the best flavor.
- Store in the fridge up to 2 days.
- Try a creamy variation.
- Pair with sparkling water.
