Introduction
Shrimp Scampi is the epitome of quick, elegant dining. This beloved Italian-American dish features succulent shrimp bathed in a rich, buttery sauce infused with garlic, lemon, and white wine. The term “scampi” originally referred to langoustines (a type of small lobster), but in the U.S., it has come to define the signature preparation style: shrimp cooked in a vibrant, aromatic garlic-butter sauce. Ready in under 30 minutes, this recipe delivers restaurant-quality flavor perfect for a weeknight meal or a special occasion.
Ingredients
- 1 pound (450 g) large shrimp, peeled and deveined (tail on or off)
- 8 ounces (225 g) linguine or spaghetti
- 4 tablespoons (60 g) unsalted butter
- 2 tablespoons (30 ml) extra virgin olive oil
- 4 cloves garlic, minced
- 1/4 cup (60 ml) dry white wine (like Pinot Grigio) or chicken broth
- 1/4 cup (60 ml) fresh lemon juice
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup (10 g) fresh parsley, chopped, for garnish
Step-by-step Preparation
- **Cook the Pasta (Time: 10-12 minutes):** Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente (firm to the bite). Before draining, reserve about 1 cup (240 ml) of the starchy pasta water. *Tip: The reserved water is essential for emulsifying the sauce and making it cling perfectly to the shrimp and pasta.*
- **Sauté the Aromatics (Time: 2 minutes):** While the pasta cooks, melt the butter and olive oil together in a large skillet over medium heat. Add the minced garlic and red pepper flakes. Sauté for about 60–90 seconds until fragrant. *Tip: Watch the garlic carefully; if it browns, it will become bitter.*
- **Build the Sauce (Time: 3 minutes):** Pour in the white wine (or broth) and lemon juice. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan. Let it reduce slightly for about 2 minutes. Stir in the salt and pepper.
- **Cook the Shrimp (Time: 2-4 minutes):** Add the shrimp to the simmering sauce in a single layer. Cook until the shrimp turn pink and opaque, usually 1–2 minutes per side. Overcooking will make the shrimp rubbery.
- **Combine and Finish:** Drain the pasta and immediately add it to the skillet with the shrimp and sauce. Toss vigorously. If the sauce seems too thick, add the reserved pasta water, one tablespoon at a time, until the sauce is glossy and coats the pasta. Stir in half of the fresh parsley. Serve immediately, garnished with the remaining parsley.
Nutritional Information
A typical serving (approximately 1/4 of the recipe, without bread) contains roughly 450–500 calories. This dish is an excellent source of lean protein (around 30–35 grams per serving from the shrimp) and provides healthy monounsaturated fats from the olive oil. Shrimp are also rich in antioxidants and essential nutrients like selenium and Vitamin B12. While delicious, keep in mind that the butter content contributes to saturated fat, so enjoy this flavorful meal in moderation.
Storage
Shrimp Scampi is best eaten fresh, but leftovers can be stored. Place cooled leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the scampi gently in a skillet over low heat. Add a splash of chicken broth or water, and a small knob of fresh butter, to refresh the sauce, as the pasta tends to absorb the liquid upon cooling. Avoid using the microwave, as it can easily overcook the shrimp, making them tough.
Conclusion
This classic Shrimp Scampi recipe is a testament to how simple ingredients can create profound flavor. For a complete meal, serve the scampi alongside a crisp green salad and plenty of crusty Italian bread to soak up every last drop of the glorious garlic-butter sauce. For a variation, try adding cherry tomatoes or a handful of baby spinach during step 4, or substitute the white wine with vegetable broth for an alcohol-free version.