Best Shrimp Scampi
Ingredients
- 1 ½ lbs large shrimp, peeled and deveined
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 6 cloves garlic, minced
- ½ cup dry white wine
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- ¼ cup fresh parsley, roughly chopped
- 12 oz linguine or spaghetti, cooked
- ½ cup reserved pasta water
- Extra lemon wedges for serving
Instructions
- Start a large pot of salted water and bring it to a boil for the pasta.
- Season the shrimp with salt, black pepper, and red pepper flakes. Toss to coat and set aside.
- Heat a large skillet over medium-high heat. Add olive oil and 2 tablespoons of butter. Let it melt and foam.
- Add shrimp in a single layer. Cook 1 to 1½ minutes per side until just pink. Remove to a plate and set aside.
- Reduce heat to medium. Add remaining 2 tablespoons of butter and the minced garlic. Stir and cook for about 60 seconds until fragrant but not browned.
- Pour in the white wine. Let it reduce by half, about 2 minutes.
- Add lemon juice, lemon zest, and a splash of reserved pasta water. Stir to combine.
- Return shrimp to the pan. Toss in the sauce for 1 minute until cooked through and glossy.
- Add fresh parsley, toss once more, and serve immediately over pasta with lemon wedges on the side.
Notes
Dry your shrimp thoroughly before cooking and pull them from the pan the moment they turn pink — they finish cooking in the sauce. Overcooked shrimp are rubbery and no amount of butter will fix that.