Seafood & Catch · Free recipe
Shrimp Scampi
Plump shrimp tossed in a garlicky white wine and butter sauce with a squeeze of lemon, served over pasta or with crusty bread. Bright, buttery, and ready in 20 minutes.
Step 1
Bring a large pot of water to a boil, add 1 tablespoon salt, and cook the pasta according to the package until just tender. Before draining, scoop out 1 cup of the starchy pasta water and set it aside.
Step 2
While the pasta cooks, pat the shrimp dry with paper towels and season them with the salt and pepper.
Step 3
Place a 12 inch skillet over medium heat. Add 2 tablespoons of the butter and all the olive oil.
Step 4
When the butter has melted and stopped foaming, add the garlic and red pepper flakes. Cook, stirring, for 1 minute until fragrant but not browned; browned garlic turns bitter.
Step 5
Raise the heat to medium-high and add the shrimp in a single layer. Cook for 1 to 2 minutes per side, until they turn pink and curl into a loose C shape. Do not overcook; a tight O shape means they are overdone.
Step 6
Move the shrimp to a plate.
Step 7
Pour the wine and lemon juice into the pan and scrape up any browned bits with a wooden spoon. Simmer for 2 to 3 minutes until reduced by about half.
Step 8
Lower the heat and stir in the remaining 2 tablespoons butter until the sauce looks glossy.
Step 9
Return the shrimp and any juices to the pan and add the drained pasta.
Step 10
Toss everything together, adding splashes of the reserved pasta water until the sauce lightly coats the noodles.
Step 11
Stir in the parsley, taste, and add more salt or lemon if needed.
Step 12
Serve right away with extra lemon wedges.
Tips from the test kitchen
- Have every ingredient prepped before you start; scampi cooks fast and does not wait.
- No wine? Substitute an equal amount of chicken broth plus an extra squeeze of lemon.
