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Easy Shrimp Scampi

A quick and elegant seafood dish featuring plump shrimp sautéed in a garlicky, buttery white wine sauce with a hint of lemon. Served over pasta, this classic Italian-American favorite comes together in minutes for a restaurant-quality meal at home.

25 minEasyServes 4380 cal/serving

Italian-AmericanDinnerStovetopPescatarianPork-FreeCorn-Free

Ingredients

  • 1 lb large shrimp, peeled and deveined, tails on or off
  • 8 oz linguine pasta
  • 4 tbsp unsalted butter
  • 2 tbsp olive oil
  • 4 garlic cloves, minced
  • 1/4 tsp red pepper flakes
  • 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp salt
  • 1/4 tsp black pepper, freshly ground
  • 2 tbsp fresh cilantro, chopped
  • 1/4 cup grated Parmesan cheese, for serving

Instructions

  1. 1

    Bring a large pot of salted water to a boil. Cook 8 oz linguine pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.

  2. 2

    While pasta is cooking, pat the 1 lb peeled and deveined, tails on or off large shrimp dry with paper towels and season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper.

  3. 3

    In a large skillet, heat 2 tablespoons of unsalted butter and 2 tbsp olive oil over medium-high heat.

  4. 4

    Add the shrimp to the skillet in a single layer and cook for 1-2 minutes per side until they just turn pink and opaque. Be careful not to overcook. Shrimp should reach an internal temperature of 145°F (63°C). Remove shrimp to a plate and set aside.

  5. 5

    Reduce heat to medium-low. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes to the same skillet and cook for 30 seconds until fragrant, being careful not to burn the garlic.

  6. 6

    Pour in the 1/2 cup such as Pinot Grigio or Sauvignon Blanc dry white wine and 2 tbsp fresh lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes until slightly reduced.

  7. 7

    Stir in the remaining 2 tablespoons of 4 tbsp unsalted butter and 1 tsp lemon zest until the butter is melted and the sauce is slightly thickened.

  8. 8

    Return the cooked shrimp to the skillet along with any accumulated juices and toss to coat in the sauce. Heat just until the shrimp are warmed through.

  9. 9

    Add the drained pasta to the skillet and toss to combine with the sauce. If the sauce is too thick, add a splash of the reserved pasta water.

  10. 10

    Remove from heat and stir in the 2 tbsp chopped fresh cilantro.

  11. 11

    Serve immediately with 1/4 cup for serving grated Parmesan cheese on top.

Questions

Can I make Easy Shrimp Scampi dairy-free?

Yes. The dairy in this entry is 4 tbsp unsalted butter, 1/4 cup grated Parmesan cheese, for serving. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Easy Shrimp Scampi gluten-free?

Yes. The gluten in this entry is 8 oz linguine pasta. Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How long does Easy Shrimp Scampi keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop.

Can I halve or double Easy Shrimp Scampi?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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