Main Course
Garlic Butter Shrimp Scampi
Original name: Shrimp Scampi
About this dish
Shrimp scampi is the kind of dish that feels special but comes together in the time it takes to boil a pot of pasta. The name is Italian-American, borrowed from *scampi*, the Italian word for langoustine, though this version uses sweet shrimp bathed in garlic, butter, white wine, and a squeeze of lemon.
The sauce reduces to a glossy, briny glaze that clings to linguine, and a pinch of red pepper flakes adds an optional warm hum. It is a weeknight favourite across the United States, especially in coastal kitchens where fresh seafood is close at hand.
Ingredients
UK and US measurements are both included for every recipe.
linguine
grain340 g
Imperial measurement: 12 oz
large shrimp, peeled and deveined
protein680 g
Imperial measurement: 1 1/2 lb
unsalted butter
fat60 g
Imperial measurement: 4 tbsp
extra-virgin olive oil
fat30 ml
Imperial measurement: 2 tbsp
garlic cloves, thinly sliced
vegetable6 cloves
dry white wine, such as Pinot Grigio
liquid120 ml
Imperial measurement: 1/2 cup
lemon, zest and juice
fruit1 lemon
red pepper flakes
spice1/4 tsp
fresh flat-leaf parsley, chopped
herb15 g
Imperial measurement: 1/4 cup
kosher salt, for pasta water and seasoning
seasoning1 tbsp plus more to taste
freshly ground black pepper
seasoning1/4 tsp
Method
Boil the pasta
10 minutesBring a large pot of water to a rolling boil. Season generously with kosher salt, add the linguine, and cook until al dente according to package directions, usually 8 to 10 minutes. Reserve 1 cup (240 ml) of pasta water before draining.
Sauté the garlic
1 minuteWhile the pasta cooks, heat olive oil and 1 tablespoon of the butter in a large skillet over medium heat. Add the sliced garlic and red pepper flakes, if using. Cook until fragrant and just golden at the edges, about 1 minute. Do not let the garlic brown deeply or it will turn bitter.
Sear the shrimp
3 minutesPat the shrimp dry with paper towels and season lightly with salt and black pepper. Raise the heat to medium-high, add the shrimp to the skillet in a single layer, and cook for 1 to 2 minutes per side until pink and just opaque. Transfer the shrimp to a plate.
Deglaze the pan
2 minutesPour the white wine into the hot skillet and scrape up any browned bits. Simmer until the wine reduces by about half, about 1 to 2 minutes.
Finish the sauce
1 minuteReduce the heat to low and whisk in the remaining butter. Add the lemon zest and juice, then taste and adjust salt and pepper.
Toss and serve
2 minutesReturn the shrimp to the skillet along with the drained pasta and a splash of the reserved pasta water. Toss gently until the sauce coats the noodles, adding more pasta water if needed. Fold in the parsley and serve immediately.
Equipment
- Large pot
- Large skillet
- Colander
- Tongs
- A small pinch of patience for peeling shrimp
Nutrition facts
Tips
- Pull the shrimp off the heat as soon as they curl into a loose C shape, overcooked shrimp turn rubbery quickly.
- Reserve more pasta water than you think you need, its starch helps the butter and wine cling to every strand.
- If you prefer a stronger lemon note, add a little extra zest right before serving rather than more juice, which can make the sauce thin.
Serving suggestions
- Serve with a simple arugula salad dressed with lemon and olive oil.
- Offer crusty bread to mop up the garlic butter sauce.
- Pair with a crisp white wine or sparkling water with lemon.
Rate this recipe
No ratings yet. Be the first to rate it.
Recipe by
Hannah Parker
Specialises in American cuisineHannah makes apple pie with a lattice crust. She won a county fair ribbon at age 12.
Describe yourself in three words: Wholesome, lattice queen, apple-y.