Classic Garlic Shrimp Scampi

🕒 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 4
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Classic Garlic Shrimp Scampi is a timeless dish that brings a taste of the sea right to your table. With its vibrant lemon and garlic flavors, this recipe is perfect for a quick yet elegant meal. Whether it's a busy weeknight or a special occasion, this dish is sure to impress.

Ingredients for Classic Garlic Shrimp Scampi

The star of the dish is, of course, the shrimp. Opt for large shrimp because they stay juicy and tender. The combination of butter and olive oil gives the sauce a rich depth, while the garlic infuses it with a bold aroma. A splash of white wine adds a hint of acidity, balancing the richness, and the lemon juice brings a fresh tang. Finally, fresh parsley adds a pop of color and a hint of earthiness.

Tips & Tricks

  • Make sure your pan is large enough to accommodate the pasta and shrimp together comfortably.
  • Use a good quality white wine for cooking — if you wouldn’t drink it, don’t cook with it!
  • Don’t overcook the shrimp. They should be pink and opaque, which only takes a few minutes.
  • If the sauce seems too thin, let it simmer a bit longer to thicken up before adding the pasta.

Serving Suggestions

This shrimp scampi pairs beautifully with a crisp green salad and a glass of the same white wine you used for cooking. Serve it with a side of crusty bread to soak up the delicious sauce, or add a sprinkle of grated Parmesan for an extra savory touch.

Frequently Asked Questions

Can I use frozen shrimp?
Yes, just make sure to thaw them completely and pat them dry before cooking.
What if I don’t have white wine?
You can substitute chicken broth or a bit of extra lemon juice for a similar acidic kick.
Can this be made ahead of time?
It’s best served fresh, but you can prep the ingredients and cook the pasta ahead of time.

Classic Garlic Shrimp Scampi Recipe Walkthrough

First, bring a large pot of salted water to a boil and cook the linguine according to the package instructions until it’s al dente. While the pasta cooks, you can get started on the sauce.

In a large skillet, melt 2 tablespoons of butter with the olive oil over medium heat. Toss in the minced garlic and let it sauté for about a minute, just until it’s fragrant but not browned.

Add the shrimp to the skillet in a single layer. Cook them for about 2-3 minutes per side until they're pink and opaque. Once done, remove the shrimp from the skillet and set them aside for later.

Now, pour the white wine and lemon juice into the skillet. Use your spoon to scrape up any little browned bits stuck to the bottom — that’s where all the flavor is. Let the liquid simmer for about 2 minutes to reduce slightly.

Stir in the remaining 2 tablespoons of butter until melted, then return the cooked shrimp to the skillet. Let them heat through for about a minute.

Add the cooked linguine to the skillet, tossing everything together so the pasta gets nicely coated in the sauce. Sprinkle with fresh parsley, a pinch of salt, pepper, and red pepper flakes if you like a bit of heat. Serve immediately and enjoy every bite!

Why You'll Love This Recipe

  • Quick and easy to prepare, perfect for busy nights.
  • Uses simple, fresh ingredients for maximum flavor.
  • Packs a punch with its garlic and lemon sauce.
  • Versatile enough to be a main dish or a light starter.

Ingredients

1 lb large shrimp, peeled and deveined
4 tbsp unsalted butter
2 tbsp olive oil
4 cloves garlic, minced
1/2 cup white wine
1/4 cup lemon juice
1/4 cup chopped fresh parsley
Salt and pepper to taste
1/4 tsp red pepper flakes (optional)
8 oz linguine pasta

Step-by-step Instructions

1. Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt 2 tablespoons of butter with the olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
3. Add the shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
4. Pour the white wine and lemon juice into the skillet, scraping up any browned bits from the bottom. Bring to a simmer and cook for 2 minutes.
5. Stir in the remaining 2 tablespoons of butter and return the shrimp to the skillet. Cook for another minute until heated through.
6. Add the cooked linguine to the skillet, tossing to coat in the sauce. Sprinkle with fresh parsley, salt, pepper, and red pepper flakes (if using). Serve immediately.

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