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red lobster shrimp scampi

Shrimp Scampi Recipe

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Prep Time 10 minutes
Cook Time 2 minutes
Total Time 30 minutes
Servings: 1 /2 cup pasta water, then drain (do not rinse).
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp (31-40 count), peeled and deveined
  • 8 oz linguine
  • 4 tbsp unsalted butter, divided
  • 2 tbsp olive oil
  • 6 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/4 cup low-sodium chicken broth
  • 2 tbsp fresh lemon juice
  • 1/2 tsp red pepper flakes
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup grated Parmesan
  • Salt and black pepper, to taste
  • 1/2 cup reserved pasta water

Method
 

  1. Boil the 8 oz linguine in well-salted water until al dente, about 9 to 10 minutes. Reserve 1/2 cup pasta water, then drain (do not rinse).
  2. Heat 1 tbsp butter and the 2 tbsp olive oil in a large skillet over medium-high heat. Add the 1 lb shrimp, season with salt and pepper, and cook 2 minutes per side until pink. Remove and set aside.
  3. In the same skillet over medium heat, melt the remaining 3 tbsp butter. Add the 6 cloves minced garlic and 1/2 tsp red pepper flakes; stir for 1 minute until fragrant and pale gold.
  4. Pour in the 1/2 cup white wine and 1/4 cup chicken broth. Simmer for 3 to 4 minutes until reduced by a third. Stir in the 2 tbsp lemon juice.
  5. Add the drained linguine and toss over medium heat, adding the 1/2 cup reserved pasta water gradually until the sauce coats the noodles, about 2 minutes.
  6. Return the shrimp to the skillet and toss for 1 minute over medium-low until warmed through. Divide into bowls, top with the 1/4 cup chopped parsley, 1/4 cup grated Parmesan, and a lemon wedge.

Notes

This recipe moves fast once the shrimp hit the pan, so have everything measured and ready before you turn on the heat. Leftovers keep for 2 days in the fridge, though the pasta absorbs most of the sauce overnight. If you are cooking for 2, the sauce scales down well — just halve everything and use a medium skillet.