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
Units
- 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