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Shrimp scampi is my go-to dinner when the craving for something bright and satisfying hits but time is in short supply. Tender shrimp and silky linguine meet a lemony garlicky sauce that feels like a restaurant meal right at home.
The first time I cooked this for friends everyone wanted seconds and there were smiles all around. Now it is a regular for family celebrations and quick weekday cravings alike.
Ingredients
- Linguine: The classic base for scampi soaks up the zesty sauce well. Pick a quality bronze cut for best texture.
- Unsalted butter: Forms the start of the sauce giving richness without too much salt. Look for pale creamy butter.
- Medium shrimp: Choose peeled and deveined for ease. Fresh is best but frozen works if thawed well.
- Fresh garlic: Minced garlic brings its signature zing. Use firm bulbs without green shoots.
- Crushed red pepper flakes: These add a little gentle heat. Buy from a new jar for bold flavor.
- White wine: Adds depth and acidity to the sauce. Use a crisp dry white you would sip.
- Fresh lemon juice and zest: Delivers freshness and aroma. Pick glossy lemons that feel heavy for their size.
- Fresh parsley: Brightens the finish with garden flavor. Look for lush flat-leaf bunches.
- Kosher salt and fresh ground black pepper: Controls seasoning. Always finish with a taste for balance.
- Parmesan cheese: Lends nutty richness and perfect finish. Buy a wedge and grate just before serving.
Step-by-Step Instructions
- Prepare Pasta:
- Cook linguine in a large pot of well-salted water until just al dente following the package directions. Drain thoroughly but reserve about a half cup of pasta water for later.
- Sauté Shrimp:
- Melt the unsalted butter in a large cast iron skillet set to medium high heat. Add the shrimp minced garlic and red pepper flakes. Stir gently so the shrimp cook evenly. Sauté for two to three minutes until the shrimp are pink and opaque but still tender.
- Build Sauce:
- Once the shrimp are cooked quickly pour in the white wine and freshly squeezed lemon juice. Scrape up any bits on the bottom of the pan. Let the mixture bubble gently for about five minutes so the sauce reduces a little and the flavors concentrate.
- Finish With Pasta:
- Remove the skillet from heat. Add in the cooked linguine lemon zest and chopped parsley. Toss everything together so the sauce clings to the pasta. If it seems dry add a splash or two of reserved pasta water until silky.
- Season and Serve:
- Taste the pasta and season with salt and freshly cracked black pepper. Plate immediately and shower generously with grated Parmesan cheese just before serving.
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Lemon zest is my secret weapon. It brightens every forkful and always reminds me of my mom zesting lemons into everything from pasta to salads when I was little. Sharing this meal with family always brings that sunny kitchen feeling to our table.
Storage Tips
Keep any leftovers in a tightly sealed container in the fridge for up to two days. For best flavor splash a bit of water or lemon juice before reheating gently on the stovetop. Avoid microwaving the shrimp too long to prevent rubbery texture.
Ingredient Substitutions
No wine on hand Try using low sodium chicken stock for similar richness. Gluten free pasta is a fine swap for linguine. If you only have pre cooked frozen shrimp add them last to just warm through so they do not toughen.
Serving Suggestions
Pair shrimp scampi with a crisp green salad and crusty bread to mop up extra sauce. I love finishing with extra lemon wedges and a sprinkle of fresh herbs for a burst of color and flavor.
Cultural Notes
Shrimp scampi traces its name to Italy though classic scampi is actually a type of small lobster. The American version uses shrimp in a garlicky buttery white wine sauce. This fusion makes it a beloved comfort dish on both sides of the Atlantic.
Recipe Questions
- → Can a different pasta shape be used?
Yes, spaghetti or fettuccine work well if linguine is unavailable. Adjust cooking time as needed for alternate shapes.
- → What’s a substitute for white wine?
Chicken stock makes a good non-alcoholic alternative, contributing flavor and moisture to the sauce.
- → Should shrimp be fresh or frozen?
Either works well. Thaw frozen shrimp fully and pat dry before cooking for the best texture and sear.
- → How can I add more spice?
Increase the amount of crushed red pepper flakes or add a pinch of cayenne with the garlic for extra heat.
- → Is Parmesan cheese essential?
Parmesan boosts savoriness but can be omitted or replaced with Pecorino for a different flavor profile.