Shrimp Scampi Recipe

Course: Dinner

Cuisine: Italian

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 665kcal

Shrimp scampi is a classic! Juicy shrimp are cooked in garlic butter and white wine, tossed with pasta, and garnished with fresh parsley and lemon.

Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Reserve ½ cup of starchy pasta water before draining the pasta.
16 ounces dry spaghetti
In a large high sided skillet, heat the olive oil over medium heat.
2 tablespoons olive oil
Pat the shrimp dry with a paper towel and sprinkle them lightly with kosher salt. Add the shrimp to the olive oil and sear it for 2 minutes on the first side, or until lightly browned. Flip the shrimp and cook it for an additional minute on the second side.
1 pound medium shrimp
To the pan, add the butter and garlic and stir until the butter has melted.
3 tablespoons unsalted butter, 4 cloves garlic
Add the white wine, lemon juice, lemon zest, salt, and red pepper flakes. Bring the sauce to a simmer and then add the pasta. Stir to combine.
⅓ cup white wine, 1 lemon, ½ teaspoon kosher salt, ½ teaspoon red pepper flakes
If the sauce is too dry, add a splash of reserved pasta water and toss to combine.
Remove the scampi from the heat and garnish with fresh parsley. Enjoy immediately.
2 tablespoons fresh parsley

A serving is ¼-pound of shrimp and ¼-pound of pasta.

If you're not a wine drinker, you can use chicken broth instead.
Take care not to overcook the shrimp. Properly cooked shrimp are an opaque white color with some pink and bright red accents and 120°F internally.
Shrimp scampi is best enjoyed on the day it is made.

Storage: Store shrimp scampi in an airtight container in the refrigerator for up to 3 days.