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.
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
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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.
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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.
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3
In a large skillet, heat 2 tablespoons of unsalted butter and 2 tbsp olive oil over medium-high heat.
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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.
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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.
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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.
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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.
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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.
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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.
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10
Remove from heat and stir in the 2 tbsp chopped fresh cilantro.
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11
Serve immediately with 1/4 cup for serving grated Parmesan cheese on top.