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This classic shrimp scampi transforms simple ingredients into a restaurant-worthy meal in just 25 minutes. The combination of garlic butter sauce, tender shrimp, and al dente pasta creates a perfect harmony of flavors that's both elegant and comforting. I've been making this recipe for years, and it never fails to impress even my most discerning dinner guests.
I first discovered this recipe when planning a last minute dinner party. My guests were so impressed they thought I'd spent hours in the kitchen. Now it's become my signature dish when I want to make something special without the stress.
Ingredients
- Linguine pasta: the perfect vehicle for capturing the delicious sauce
- Unsalted butter: creates the rich base for our sauce while letting us control salt levels
- Medium shrimp: peeled and deveined for quick cooking and easy eating
- Fresh garlic cloves: provides essential aromatic flavor for authentic scampi
- Crushed red pepper flakes: adds a subtle heat that balances the richness
- White wine: deglazes the pan and adds depth of flavor
- Fresh lemon juice: brightens the entire dish with necessary acidity
- Lemon zest: intensifies the citrus flavor without additional liquid
- Fresh parsley leaves: adds color and a fresh herbaceous note
- Kosher salt and black pepper: enhances all the flavors throughout
- Freshly grated Parmesan cheese: adds a salty umami finish
Step-by-Step Instructions
- Cook the Pasta:
- Bring a large pot of generously salted water to a rolling boil. Add your linguine and cook according to package directions until al dente, typically 9-11 minutes. Reserve a small cup of pasta water before draining in case you need to loosen the sauce later.
- Prepare the Shrimp:
- While pasta cooks, melt butter in a large cast iron skillet over medium high heat until it begins to foam slightly. Add your peeled shrimp, minced garlic, and red pepper flakes all at once. Cook for 2-3 minutes, stirring occasionally to ensure even cooking. The shrimp will turn from translucent gray to opaque pink when done.
- Create the Sauce:
- Pour in white wine and freshly squeezed lemon juice, using a wooden spoon to scrape up any flavorful bits from the bottom of the pan. Allow the liquid to simmer and reduce for about 5 minutes, creating a concentrated sauce that will cling to the pasta. Remove from heat once slightly thickened.
- Combine and Finish:
- Add the drained pasta directly to the skillet along with lemon zest and chopped parsley. Toss everything together thoroughly to coat each strand with sauce. Season generously with salt and freshly cracked pepper, tasting and adjusting as needed.
- Serve and Garnish:
- Transfer immediately to warmed plates or a large serving platter. Top with freshly grated Parmesan cheese and additional parsley if desired. Serve immediately while hot for the best flavor and texture.
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I personally love using wild caught shrimp when available as they have a sweeter, more distinctive flavor. My family judges my mood by this dish we call it my celebration meal when things are going especially well at work or when we have something special to celebrate.
Perfect Pairings
This shrimp scampi pairs beautifully with a crisp green salad dressed simply with olive oil and lemon. The freshness cuts through the richness of the butter sauce. For a complete meal, add some crusty garlic bread to soak up every last bit of that incredible sauce. I prefer a light vinaigrette rather than a creamy dressing to complement rather than compete with the scampi flavors.
Ingredient Substitutions
No white wine? Chicken stock makes an excellent non alcoholic substitute, though you might want to add a splash more lemon juice for acidity. The flavor profile changes slightly but remains delicious. For a dairy free version, use olive oil instead of butter. While different, it creates a lighter Mediterranean style scampi that's equally delightful. You can also substitute any long pasta like spaghetti or fettuccine if linguine isn't available.
Make It Your Own
This classic recipe provides a perfect foundation for personalization. Try adding halved cherry tomatoes during the last minute of cooking the shrimp for bursts of sweet acidity. Spinach wilted into the hot pasta adds color and nutrition. For a richer version, add a splash of heavy cream to the sauce after reducing. My personal favorite variation includes a handful of fresh basil stirred in just before serving for an aromatic twist on the traditional recipe.
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Storage and Reheating
While best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, add a splash of water or chicken broth to a skillet over medium low heat. The texture of the shrimp will change slightly but the flavors often deepen overnight. I find the leftovers make an incredible cold pasta salad for lunch the next day simply add some fresh arugula and a drizzle of olive oil.
Frequently Asked Questions
- → Can I substitute white wine in this dish?
Yes, you can use chicken stock as a non-alcoholic alternative to white wine for similar depth of flavor.
- → What type of pasta works best?
Linguine is recommended, but spaghetti or fettuccine can be great alternatives.
- → How can I adjust the spice level?
Simply increase or decrease the amount of crushed red pepper flakes to suit your taste preferences.
- → Can I use pre-cooked shrimp?
Yes, but add them at the end of cooking to prevent overcooking and maintain tenderness.
- → What should I serve alongside this dish?
Consider pairing this dish with a green salad or garlic bread for a complete meal.