Description
This classic Shrimp Scampi recipe features tender, succulent shrimp sautéed in a fragrant garlic, butter, and white wine sauce with a hint of chili flakes for a subtle kick. Tossed with perfectly cooked spaghettini or linguine and finished with fresh parsley and a squeeze of lemon, it’s a quick and elegant seafood pasta that serves 4.
Ingredients
Scale
Pasta
- 1 cup spaghettini (cooked) or linguine
Shrimp and Seasonings
- 1 lb. package raw shrimp (washed, peeled, and de-veined)
- 1 tsp black pepper
- 1/2 tsp salt
- 1 Tbsp chili flakes (crushed)
Sauce
- 1/2 cup dry white wine
- 1/4 cup olive oil
- 3 Tbsp butter
- 3 Tbsp garlic (minced)
- 1/4 cup green onion (chopped)
- 1/4 cup fresh parsley (chopped)
- 1/2 lemon (fresh, for juice)
Instructions
- Prepare Shrimp: Wash, peel, and de-vein the shrimp if necessary, then set them aside to get ready for cooking.
- Heat Fat: In a large frying or cast iron pan, heat the olive oil and butter together until the mixture just begins to boil, creating a flavorful base for the sauce.
- Sauté Garlic: Add the minced garlic to the pan and lightly sauté it until it changes color slightly, releasing its aromatic flavor without browning.
- Add Wine: Pour in the dry white wine and bring it to a boil. Continue boiling until about half of the wine evaporates, concentrating the flavor of the sauce.
- Cook Shrimp and Season: Add the shrimp to the pan evenly along with the chopped green onion, crushed chili flakes, salt, and black pepper. Stir to combine.
- Cook Shrimp Through: Cook the shrimp until they turn a bright pink or orange color, indicating they are fully cooked through and tender.
- Add Pasta and Parsley: Add the cooked spaghettini or linguine and fresh chopped parsley to the pan. Mix thoroughly and cook until the pasta is warmed through and well coated in the sauce.
- Finish with Lemon: Remove the pan from heat and squeeze the juice of half a fresh lemon over the dish. Stir well to combine and serve immediately.
Notes
- Use fresh shrimp for best flavor and texture; thaw frozen shrimp completely before cooking if using frozen.
- If you prefer less heat, reduce or omit the chili flakes.
- Dry white wine like Pinot Grigio or Sauvignon Blanc works best; you can substitute chicken broth for non-alcoholic option.
- Make sure pasta is al dente before adding to the sauce.
- Serve immediately for best taste and texture.
- Garnish with extra parsley or lemon wedges if desired.
