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Garlic Butter Shrimp Scampi

Garlic Butter Shrimp Scampi

Garlic butter shrimp scampi with juicy shrimp in a bright lemony butter sauce over linguine in 20 minutes. Restaurant at home.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp peeled, deveined, tails on
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 12 oz linguine
  • 4 tbsp unsalted butter divided
  • 3 tbsp olive oil
  • 8 cloves garlic minced
  • 1/2 tsp red pepper flakes optional
  • 1/2 cup dry white wine like pinot grigio
  • 1/4 cup lemon juice freshly squeezed
  • 1 tbsp lemon zest
  • 2 tbsp cold unsalted butter cubed, for finishing
  • 1/4 cup fresh parsley chopped
  • 1/4 cup freshly grated parmesan for serving

Method
 

  1. **Boil.** Cook linguine in salted water 1 minute under package time. Reserve 1 cup pasta water and drain.
  2. **Dry.** Pat shrimp very dry on paper towels and season with salt and pepper.
  3. **Sear.** Heat 2 tbsp butter and olive oil in a large skillet over medium high heat. Add shrimp in a single layer and cook 90 seconds per side until pink and lightly golden. Transfer to a plate.
  4. **Bloom.** Reduce heat to medium. Add remaining 2 tbsp butter, garlic, and red pepper flakes. Cook 30 seconds until fragrant.
  5. **Deglaze.** Pour in white wine and lemon juice. Simmer 2 to 3 minutes until reduced by half.
  6. **Finish.** Off heat add the cold butter cubes one at a time, swirling the pan, until the sauce is glossy. Add cooked pasta, lemon zest, and a splash of pasta water. Toss until coated.
  7. **Combine.** Return shrimp to the pan and toss with parsley. Serve immediately topped with parmesan.

Notes

Pat shrimp dry hard on paper towels before searing for golden edges. Use large shrimp, 16 to 20 count per pound, so they hold up to a quick sear. Reserve 1 cup pasta water before draining. A splash loosens the sauce if it tightens.