Go Back
+ servings
shrimp scampi on white plate with fork
Print Recipe
No ratings yet

Shrimp Scampi

Delicious shrimp smothered in a rich garlic, butter sauce, tossed with linguine, this Shrimp Scampi recipe is a party in your mouth with each and every bite.  If you love shrimp accompanied with a decadent garlic butter sauce, this dish is for you.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: shrimp scampi
Servings: 4
Calories: 699kcal
Author: Rachael

Ingredients

  • 3 Tablespoons olive oil divided
  • 4 tablespoons butter divided
  • 4 garlic cloves minced (or 4 teaspoons minced garlic)
  • 1/4 cup dry white wine or chicken broth
  • 1/4 teaspoon crushed red pepper flakes
  • ¾ teaspoon salt
  • 1 1/2 pounds large shrimp shelled with tails off
  • 2 tablespoons lemon juice fresh
  • 1/4 cup chopped parsley
  • 12 ounces linguine
  • ½ cup pasta water

Instructions

  • Prepare linguine according to package directions, reserving ½ cup of pasta water for scampi. When linguine is finished cooking, prepare shrimp.
  • Meanwhile, peel and devein shrimp, rinse, pat dry. Set aside. Reserve shrimp shells for added flavor
  • In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter.
  • Optional: Saute shells in butter and olive oil for 2 minutes to add flavor. Remove and discard shells.
  • Add minced garlic to the skillet, and saute until fragrant, about 1 minute.
  • Add wine or broth to the skillet, ½ cup pasta water, as well as crushed red pepper flakes, and salt.
  • Cook until liquid is reduced by half, about 3-5 minutes.
  • Then add the shrimp, and sauté for 1-2 minutes on one side (until just beginning to turn pink), then flip.
  • Simmer in sauce for 1-2 more minutes until the shrimp is cooked through, all pinked, being careful to not overcook the shrimp.
  • Remove from heat, stir in remaining butter, olive oil, fresh lemon juice, and parsley. Toss with linguine
  • Serve immediately with a side of crusty bread.

Notes

If NOT serving over linguine pasta you'll want to eliminate the half a cup of the cooked pasta water being added to the pan after adding the wine. And reduce the butter by 1-2 tablespoons, and olive oil by 1 tablespoon, as you will not need it as a sauce to coat the pasta.
A squeeze of fresh lemon over the top of the pasta just before serving is nice.
For extra flavor: After shelling the shrimp, take shells and saute in butter and oil before adding the garlic. The shells will ramp up the flavor, and is a quick and easy extra step. But it is optional.

Nutrition

Calories: 699kcal | Carbohydrates: 66g | Protein: 46g | Fat: 26g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 459mg | Sodium: 1870mg | Potassium: 383mg | Fiber: 3g | Sugar: 3g | Vitamin A: 704IU | Vitamin C: 16mg | Calcium: 282mg | Iron: 5mg