How to Make Shrimp Scampi
Learn how to cook shrimp scampi in 20 minutes with this easy shrimp scampi recipe! Juicy shrimp are cooked in garlic butter, white wine, and lemon juice creating the most delicious shrimp scampi sauce ever! Sprinkled with fresh parsley and red pepper flakes. We love serving this with pasta (we love linguini or angel hair), zucchini noodles, crusty bread, and dry white wine.
Ingredients
- 3/4 pound (340g) dried pasta linguini or angel hair, recommended
- 1 and 1/2 pounds (681g) jumbo fresh shrimp peeled, deveined, and tails removed
- Salt and Pepper as needed
- 6 Tablespoons (85g) unsalted butter divided
- 6 Tablespoons (85ml) olive oil plus more for drizzling
- 1/4 teaspoon crushed red pepper flakes
- 2 small shallots finely diced
- 8 cloves garlic minced
- 3/4 cup (171ml) white wine
- 1/4 cup (57ml) lemon juice freshly squeezed
- 1 teaspoon lemon zest finely grated
- 2 Tablespoons (18g) fresh parsley finely chopped
- lemon slices garnish, optional
Instructions
- Bring a large pot of water to a boil so it’s ready for the pasta.
- Place the shrimp on a large plate and pat them completely dry using a paper towel. Set aside.
- Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add 2 Tablespoons (28g) of butter to the skillet and melt.
- Increase the heat to high and add the shrimp to the pan. Cook the shrimp, without moving them, for 2 minutes. Turn the shrimp over and cook for 2 minutes more. Remove the shrimp from the pan and set aside.
- Keep the same skillet on the burner. Reduce the heat to medium, then add 2 tablespoons of the butter (28g) and cook until melted. Add the olive oil, crushed red pepper flakes, and shallots and cook until the shallots have softened and are translucent, 8 to 10 minutes.
- Add in the garlic and cook for 1 more minute, or until fragrant.
- Pour in the wine and bring to a simmer. Cook for 5 minutes, stirring occasionally. Add in the remaining 2 Tablespoons (28g) butter, lemon juice, and lemon zest. Reduce heat to low.
- Add a teaspoon of salt into the boiling water, then add the pasta. Cook until just al dente, about 6 to 8 minutes. Drain well, reserving 1 and 1/2 cups of the pasta water.
- Add the shrimp back to the skillet and cook for 1 minute, just to warm. Remove the skillet from the heat. Taste sauce and add salt and pepper as needed.
- Toss in the pasta and parsley and stir well to coat. Add 1/4 cup of the pasta water and toss well. Continue adding the pasta water, a splash at a time, until you’ve reached your desired sauce consistency.
- Drizzle with more olive oil, sprinkle with parsley, and serve immediately. Garnish with parsley and lemon slices.
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