Shrimp Scampi
Plump shrimp in a bright garlic, butter, white wine and lemon sauce, ready in about 20 minutes. Toss it with linguine or serve with crusty bread.
Shrimp scampi is one of the fastest "special" dinners you can make. Shrimp are cooked quickly in olive oil and butter, then finished in a sauce of garlic, white wine, lemon and parsley that comes together in the same pan. The whole thing takes about ten minutes of cooking, so start the pasta water before you begin.
Why this recipe works
- Shrimp cooked twice, briefly. The shrimp are seared for about a minute per side and removed, then returned to the sauce at the end. That keeps them tender rather than rubbery.
- Butter added in stages. Swirling in cold butter at the end, off the heat, makes a glossy, emulsified sauce instead of a layer of melted fat.
- Plenty of garlic, cooked gently. Sliced garlic is cooked over medium-low heat until fragrant. Browned garlic turns bitter.
Which shrimp to buy
Large shrimp (21 to 25 per pound) are ideal: big enough to stay juicy, small enough to eat in a bite or two. Most shrimp sold in supermarkets have been frozen, so buying frozen raw shrimp and thawing them yourself is often fresher. Thaw them in a colander under cold running water for about 5 minutes.
With pasta or without
For shrimp scampi pasta, cook 12 oz (340 g) of linguine or spaghetti and toss it into the sauce with a splash of the pasta water. Without pasta, serve the shrimp with crusty bread, rice or a green salad. If you love a garlicky pasta dinner, try our penne alla vodka next.
FAQ
Can I make scampi without wine?
Yes. Use chicken or vegetable broth with an extra tablespoon of lemon juice.
How do I know when shrimp are cooked?
They turn pink and opaque and curl into a loose C shape. A tight O shape means they are overcooked.
Shrimp Scampi
Ingredients
Conversions are rounded for convenience. For baking, use the original measurements where possible.
Instructions
-
If serving with pasta, bring a large pot of salted water to a boil and cook the linguine until al dente. Reserve 1 cup (240 ml) of the pasta water before draining.
-
Pat the shrimp dry and season with the salt and pepper.
-
Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 minute per side, until just pink. Transfer to a plate; they will finish cooking later.
-
Reduce the heat to medium-low. Add 1 tablespoon of butter, the garlic and the red pepper flakes and cook for 1 to 2 minutes, stirring, until the garlic is fragrant and pale golden.
-
Pour in the wine and simmer for 2 to 3 minutes, scraping the pan, until reduced by about half. Stir in the lemon juice and zest.
-
Take the pan off the heat and swirl in the remaining 2 tablespoons of butter until the sauce is creamy.
-
Return the shrimp and any juices to the pan with the parsley and toss over low heat for 1 minute, until cooked through.
-
Add the drained pasta, if using, and toss, adding pasta water a splash at a time until the sauce coats the noodles. Serve immediately with lemon wedges.
Notes
- Shrimp cook very quickly. Have everything measured and ready before you start.
Tips
- Save the shrimp shells in the freezer for making a quick seafood stock.
- Finish with a drizzle of good olive oil and a little extra lemon zest.
Substitutions
- Wine: use broth plus 1 extra tablespoon lemon juice.
- Scallops: sear for 2 minutes per side and finish in the sauce the same way.
- Gluten-free: serve over gluten-free pasta or rice.
Storage and reheating
- Best eaten straight away. Refrigerate leftovers for up to 2 days and reheat gently; shrimp toughen if reheated too hot.
Reviews
No reviews yet. Made this recipe? Be the first to share how it went.
Leave a review
You might also like
Pasta
Penne alla Vodka
Seafood
Shrimp Tacos
Beef & Pork
Sausage and Peppers
Vegetarian