Shrimp Scampi
Ingredients
- • 680 g large shrimp, peeled and deveined
- • 340 g linguine or spaghetti
- • 60 g unsalted butter
- • 30 ml olive oil
- • 6 cloves garlic, minced
- • 120 ml dry white wine
- • 60 ml fresh lemon juice
- • 1 tsp red pepper flakes
- • 15 g fresh parsley, chopped
- • 1 tbsp lemon zest
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- 2
While pasta cooks, pat shrimp dry with paper towels and season with salt and pepper.
- 3
Heat butter and olive oil in a large skillet over medium-high heat until butter melts and begins to foam.
- 4
Add shrimp in a single layer and cook for 1-2 minutes per side until pink and just cooked through. Transfer shrimp to a plate.
- 5
Reduce heat to medium and add garlic and red pepper flakes to the same pan. Sauté for 30 seconds until fragrant.
- 6
Pour in white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Let simmer for 2 minutes.
- 7
Return shrimp to the pan along with any accumulated juices. Add drained pasta and toss everything together.
- 8
Add pasta water a little at a time until you reach desired sauce consistency.
- 9
Remove from heat and toss with fresh parsley and lemon zest. Adjust seasoning with salt and pepper.
- 10
Serve immediately with extra parsley and lemon wedges on the side.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The key to perfect scampi is not overcooking the shrimp - they should be just pink and curled. Save that pasta water! Its starch helps create a silky sauce that clings to every strand of pasta."
