Shrimp Scampi Recipe
Shrimp Scampi is a classic shrimp and pasta dish that features large, juicy shrimp in lemon garlic butter white wine sauce tossed with thin pasta. This beautiful dish is so easy - it comes together in less than 30 minutes.
Servings: 4
Calories: 760kcal
Ingredients
- 1 lb pasta like spaghetti, angel hair, or linguine
- 1 lb large shrimp
- 2 tbsp olive oil
- 4 tbsp butter
- 4 garlic cloves
- 1/2 tsp crushed red pepper flakes
- 1 tbsp butter additional
- 1/2 cup dry white wine
- 1 lemon - juice only
- 2 tbsp minced fresh parsley
- salt to taste
Instructions
If You Need To Clean Shrimp:
- If you got shrimp still in shells, you will need to peel and de-vein them before cooking: start pulling off the shell by the legs, cracking the underside. Be assertive, larger shrimp have a tougher shell. You can choose to take tails off or leave them on. Use a paring knife or another small knife to slice just the top of the skin all along the back. Cut very gently to only slice through the top thin layer of skin. Take out the "vein" running along the back of the shrimp.
Prepare Shrimp Scampi:
- Bring a pot of water to boil and salt it generously (for a 2 quart pot of water, I recommend 1 tbsp of coarse salt.) Cook pasta in boiling salted water until it is al dente, drain off the water, and set aside.
- Measure and prepare remaining ingredients before starting to cook because this recipe cooks fast.
- Season shrimp with some salt and toss it so the seasoning is spread evenly.
- In a large skillet, melt butter and add olive oil.
- Smash garlic, mince it, and add it to the skillet. Add red pepper flakes too and sauté garlic and pepper flakes until garlic is browned.
- Add shrimp to the skillet and cook until they turn opaque on one side.
- Flip all the shrimp and cook until it’s just turned opaque on the other side. Take shrimp out of the pan but leave butter and garlic behind.
- Add a little more butter and let it melt.
- Pour in white wine, mix, and let it simmer for a few minutes.
- Add lemon juice and season the sauce with some salt. Return shrimp to the skillet.
- Cook for just about a minute, stir in parsley, and add cooked pasta. Toss everything together and serve.
Video
Notes
- Doubling sauce: If you like your dishes saucy, feel free to double the sauce ingredients and make extra sauce!
- Using frozen shrimp: you can use previously frozen shrimp but make sure to thaw them completely first. Drain off all the excess liquids before starting to cook and pat the shrimp dry with a paper towel.
- Storing: In an airtight container in the fridge, any leftovers you have of this scampi will last for about 2-3 days.
- Reheating: Reheat it in the pan over medium-low heat until just warmed all the way through. You never want to overcook seafood, especially leftovers.
Nutrition
Calories: 760kcal | Carbohydrates: 89g | Protein: 39g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 323mg | Sodium: 1021mg | Potassium: 425mg | Fiber: 5g | Sugar: 4g | Vitamin A: 680IU | Vitamin C: 23mg | Calcium: 210mg | Iron: 4mg