Shrimp scampi is one of those Italian-American classics that has been around so long, people forget how good it actually is. Seared shrimp tossed in a sauce of butter, garlic, white wine, and lemon over a tangle of linguine. It takes about 20 minutes, uses ingredients you probably already have, and produces a dish that feels far more polished than the effort involved. Fair warning: it goes fast. There is a reason every red-sauce joint in America has some version of this on the menu. When it is done right, with properly seared shrimp and a sauce that clings to every strand of pasta, it is one of the best quick dinners you can make.
The two things that separate great scampi from mediocre scampi are dry shrimp and restraint with the cook time. Pat your shrimp completely dry before they hit the pan, or they will steam instead of sear. Pull them out while they are still slightly translucent in the center, because they will finish cooking in the hot sauce. A keeper. Starchy pasta water is your friend here: it emulsifies the butter and wine into a sauce that actually coats the linguine instead of sliding off. Leave the tails on for presentation if you want. But know that your dinner guests will silently judge you for making them remove tails from buttery pasta with their fingers.
Dry the Shrimp Thoroughly Before Searing
Pat 1 and a half pounds of large shrimp completely dry with paper towels and season with salt and pepper. This step determines whether you get seared shrimp with real color and flavor or pale, steamed shrimp. Heat olive oil and 2 tablespoons of butter in a large skillet over high heat until the butter foams, then lay the shrimp in a single layer without crowding the pan.
Sear Fast and Build the Garlic-Wine Sauce in the Same Pan
Cook the shrimp for just 1 to 1 and a half minutes per side until pink and barely curled into a loose C shape. Transfer them to a plate while they are still slightly underdone. Drop the heat to medium, add the remaining butter and sliced garlic, and cook for 60 to 90 seconds until fragrant and barely golden. Add the red pepper flakes, then pour in the white wine and lemon juice. Let it simmer for 2 minutes, scraping up the browned bits from the pan.
Toss the Pasta in the Skillet with Starchy Water
Add the cooked linguine directly to the skillet along with a dash of reserved pasta cooking water. The starch in that water is what emulsifies the butter and wine into a creamy, cohesive sauce that clings to each strand. Toss vigorously with tongs, then return the shrimp and any accumulated juices for just 30 seconds to warm through. Finish with chopped parsley and serve immediately.
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Shrimp Scampi
- Total Time: 20 minutes
- Yield: 4 servings
Description
Shrimp scampi is an Italian-American classic that proves how few ingredients you need to make something extraordinary. Plump shrimp are seared fast in a bath of butter, garlic, white wine, and lemon, creating a sauce that is simultaneously rich and bright. The whole thing comes together in ten minutes, which makes it one of the best weeknight dinners ever invented — provided you do not overcook the shrimp.
Ingredients
- 1 1/2 pounds large shrimp (21-25 count), peeled and deveined, tails on
- 4 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 6 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes
- 1/2 cup dry white wine
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh flat-leaf parsley, chopped
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 12 ounces linguine or spaghetti, cooked al dente
- 1/2 cup reserved pasta cooking water
Instructions
- Pat the shrimp completely dry with paper towels and season with salt and pepper. Wet shrimp will steam rather than sear.
- Heat the olive oil and 2 tablespoons of butter in a large skillet over high heat until the butter foams. Add the shrimp in a single layer — do not crowd the pan. Sear for 1 to 1 1/2 minutes per side until pink and just curled. Transfer immediately to a plate. They should be slightly underdone; they will finish cooking in the sauce.
- Reduce the heat to medium. Add the remaining 2 tablespoons of butter and the sliced garlic. Cook for 60-90 seconds, stirring constantly, until the garlic is fragrant and barely golden. Add the red pepper flakes and stir for 10 seconds.
- Pour in the white wine and lemon juice. Let it simmer for 2 minutes, scraping up any browned bits from the pan. The sauce will reduce slightly and become glossy.
- Add the cooked pasta directly to the skillet along with a splash of the starchy pasta water. Toss vigorously with tongs to emulsify the butter and liquid into a silky sauce that clings to each strand.
- Return the shrimp and any accumulated juices to the pan. Toss for 30 seconds just to warm through. Remove from heat, add the parsley, and serve immediately.
Notes
- The shrimp cook in under 3 minutes total. Once they turn pink and curl into a loose C shape, they are done. A tight O shape means overcooked and rubbery.
- Dry your shrimp thoroughly before searing — this is the difference between seared shrimp with color and flavor, and pale, steamed shrimp.
- Reserve pasta cooking water before draining. The starch in that water is what emulsifies the butter and wine into a creamy, cohesive sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 690
- Sugar: 3g
- Sodium: 940mg
- Fat: 28g
- Carbohydrates: 66g
- Protein: 42g
Frequently Asked Questions
How do I know when the shrimp are done?
Watch the shape, not the clock. Once they turn pink and curl into a loose C, pull them — a tight O means they’ve gone past done and will turn rubbery in the sauce.
Why do I need to save pasta water?
The starch in it is what emulsifies the butter and wine into a sauce that actually clings to the linguine instead of pooling in the bottom of the bowl. Skip it and the sauce breaks.
Should I leave the tails on the shrimp?
Leave them on if you want the look for a dinner party — just know your guests will be picking tails out of buttery pasta with their fingers. Off is easier to eat.
