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Shrimp Scampi

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A quick and easy recipe for homemade Red Lobster-style shrimp scampi, featuring garlicky butter and lemon, served over silky linguine.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course, quick meals
Cuisine: American, Seafood
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Shrimp and Pasta
  • 1 pound large shrimp, peeled and deveined Fresh is best for flavor; if using frozen, thaw and pat dry.
  • 1 pound linguine or spaghetti Cook according to package instructions, reserving about 1/2 cup pasta water.
Sauce Components
  • 4 tablespoons unsalted butter A mix of butter and a splash of olive oil prevents the butter from burning.
  • 4 cloves garlic, minced Sauté until fragrant, do not let it brown.
  • 1/4 cup white wine Pinot Grigio or Sauvignon Blanc work well; substitute with chicken broth if preferred.
  • 1 lemon, juiced Add zest for extra lemon brightness.
  • 1/4 teaspoon red pepper flakes Optional; adjust to taste.
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Cook the linguine or spaghetti until al dente according to the package. Reserve 1/2 cup of the pasta water, then drain.
  2. Pat shrimp dry and season lightly with salt and pepper.
Cooking the Sauce
  1. In a large skillet over medium heat, melt 2 tablespoons of butter and add 1 tablespoon olive oil (optional).
  2. Add minced garlic and sauté for 30–45 seconds until fragrant; do not let it brown.
  3. Pour in the white wine (or chicken broth) and simmer for 1–2 minutes, scraping up any browned bits.
  4. Add the shrimp in a single layer. Cook for 1.5–2 minutes per side, until pink and opaque.
  5. Reduce heat to low. Stir in remaining 2 tablespoons butter, lemon juice, red pepper flakes, and chopped parsley. Taste and season with salt and pepper.
Combining and Serving
  1. Add the drained pasta to the skillet (or transfer the sauce to the pasta pot). Toss with reserved pasta water as needed to coat evenly.
  2. Serve immediately with extra parsley and lemon wedges.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 55gProtein: 25gFat: 15gSaturated Fat: 9gSodium: 500mgFiber: 2gSugar: 1g

Notes

Shrimp are delicate; they’ll lose texture after two days in the refrigerator. Best served fresh. Reheat gently to preserve flavor.
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