Shrimp Scampi
Jump to recipeIngredients
- 1 lb large shrimp, peeled and deveined (21-25 count)
- 12 oz linguine pasta
- 6 tbsp unsalted butter, divided
- 4 tbsp extra virgin olive oil
- 8 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tsp lemon zest
- 1/2 cup reserved pasta water
- 1/4 cup fresh Italian parsley, chopped
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Instructions
- 1
Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- 2
Season shrimp generously with salt and pepper. In a large skillet, heat 2 tablespoons butter and 2 tablespoons olive oil over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Transfer to a plate and set aside.
- 3
Reduce heat to medium. Add remaining butter and olive oil to the skillet. Add minced garlic and red pepper flakes, sautéing for 30-60 seconds until fragrant but not browned.
- 4
Pour in white wine and lemon juice, scraping up any browned bits from the bottom. Let simmer for 2-3 minutes until slightly reduced.
- 5
Add the drained linguine to the skillet and toss to coat. Add reserved pasta water as needed to create a silky sauce that clings to the pasta.
- 6
Return the shrimp to the skillet along with lemon zest and half the parsley. Toss everything together for 1 minute until heated through.
- 7
Serve immediately, garnished with remaining fresh parsley and additional lemon wedges on the side.