Garlicky shrimp in white wine butter sauce over linguine.
Scampi refers to langoustines in Italian; American scampi uses shrimp. Use the largest shrimp you can afford.
The sauce should coat the pasta, not pool at the bottom. Angel hair or spaghetti work as well as linguine.
Ingredients
Scale
Measurement units
- 1 lb Linguine
- 1 ½ lb Large shrimp, peeled and deveined
- 3 tbsp Olive oil
- 4 tbsp Butter
- 8 clove Garlic cloves, sliced thin
- ½ tsp Red pepper flakes
- ½ cup Dry white wine
- 3 tbsp Fresh lemon juice
- 1 tsp Salt
- ¼ tsp Black pepper
- ¼ cup Fresh parsley, chopped
Ingredients
Scale
Measurement units
- 1 lb Linguine
- 1 ½ lb Large shrimp, peeled and deveined
- 3 tbsp Olive oil
- 4 tbsp Butter
- 8 clove Garlic cloves, sliced thin
- ½ tsp Red pepper flakes
- ½ cup Dry white wine
- 3 tbsp Fresh lemon juice
- 1 tsp Salt
- ¼ tsp Black pepper
- ¼ cup Fresh parsley, chopped
Instructions
Cook the pasta
Bring a large pot of salted water to a boil.
Cook linguine (1 lb) until just al dente.
Reserve 1 cup pasta water, then drain.
Equipment: large pot
Cook the shrimp and make sauce
Season shrimp (1 ½ lb) with half the salt (½ tsp) and pepper (¼ tsp).
Heat olive oil (3 tbsp) in a large skillet over high heat (400–450°F surface temperature).
Sear shrimp 1 minute per side until just opaque; remove from pan while still slightly translucent.
Reduce heat to medium. Add 2 tbsp butter (4 tbsp), garlic, sliced (8 clove), and red pepper flakes (½ tsp). Cook until fragrant.
Add white wine (½ cup) and cook until slightly reduced.
Add remaining butter (4 tbsp) and lemon juice (3 tbsp), swirling the pan to emulsify into a glossy sauce.
Equipment: large skillet
Combine and serve
Add drained pasta to the skillet along with ½ cup reserved pasta water. Toss vigorously until the sauce coats the pasta, adding more pasta water as needed.
Return the shrimp to the pan and toss to combine and heat through.
Season with remaining salt (½ tsp), scatter over parsley (¼ cup), and serve immediately.
Equipment: large skillet
Before you cook
Cook notes
- • Scampi refers to langoustines in Italian; American scampi uses shrimp.
- • Use the largest shrimp you can afford.
- • The sauce should coat the pasta, not pool at the bottom.
- • Angel hair or spaghetti work as well as linguine.
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