Classic Shrimp Scampi Recipe

Rich, garlicky shrimp tossed with pasta is irresistibleand with these tips, you can have the entire dish ready in about 30 minutes.

• Difficulty: Easy
• Servings: 4
• Nutritional Facts per Serving: 723 Calories, 32 g Total Fat, 10 g Saturated Fat, 67 g Carbohydrates, 3 g Dietary Fiber, 3 g Sugar, 40 g Protein, 259 mg Cholesterol, 690 mg Sodium
• Total Time: 30 minutes
• Active Time: 30 minutes

Shrimp scampi is one of Recipe Iseasy's most-searched summer recipes thanks to its simplicity, quick prep, and the savory aroma of garlic-butter shrimp. Recipe Iseasy Kitchen offers a straightforward shrimp scampi recipe that's full of flavor and simple enough for weeknights. Here's what to know and how to make it great.

What Exactly Is Shrimp Scampi?

Traditional shrimp scampi is made with garlic, butter, white wine, lemon juice, and fresh parsley. The term "scampi" originally referred to a small pink shellfish (langoustines) in Italian cooking; Italian-Americans adapted the preparation using shrimp, which were more readily available in the U.S.

Tips to Master Shrimp Scampi

Recipe Iseasy Kitchen's chefs recommend:

• Have all ingredients prepped and at handthis dish comes together very quickly to avoid overcooking.
• Devein shrimp by removing the dark digestive tract along the back with a sharp knife; see our guide, How to Devein Shrimp, for details.
• Add red pepper flakes to tasteabout 1/4 teaspoon for mild heat or up to 1/2 teaspoon for more spiceto balance the buttery sauce.
• Cook shrimp brieflyabout 1 to 2 minutes per sideuntil pink and just cooked through, not tightly curled.

Alternatives to White Wine

If you prefer not to use white wine, substitute chicken broth or stock and add 1 to 2 teaspoons of fresh lemon juice to mimic the wine's acidity before adding it to the pan.

How to Store Shrimp Scampi

Let the shrimp scampi and pasta cool, transfer to an airtight container, and refrigerate; eat within 3 to 4 days. To reheat, warm a little butter in a saut pan over medium heat, reduce the heat, add the leftovers, and toss frequently until heated throughabout 2 minutes.

Classic Shrimp Scampi

• Difficulty: Easy
• Servings: 4
• Nutritional Facts per Serving: Calories 723, Total Fat 32 g, Saturated Fat 10 g, Carbohydrates 67 g, Dietary Fiber 3 g, Sugar 3 g, Protein 40 g, Cholesterol 259 mg, Sodium 690 mg
• Total Time: 30 min
• Active Time: 30 min

Shrimp scampi's popularity shows no sign of slowingits elegant simplicity, fast prep time, and rich garlic-butter sauce make it a perennial favorite.

• Kosher salt
• 12 ounces linguine
• 1 1/4 pounds large shrimp, peeled and deveined
• 1/3 cup extra-virgin olive oil
• 5 garlic cloves, minced
• 1/4 to 1/2 teaspoon red pepper flakes
• 1/3 cup dry white wine
• Juice of half a lemon, plus lemon wedges for garnish
• 4 tablespoons unsalted butter, cut into pieces
• 1/4 cup finely chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil and cook linguine according to package directions; reserve 1 cup pasta water before draining.
2. Meanwhile, season shrimp with salt. Heat olive oil in a large skillet over medium-high heat. Add garlic and red pepper flakes and cook until garlic is lightly golden, about 30 seconds to 1 minute. Add shrimp and cook, turning as needed, until pink and just cooked, 1 to 2 minutes per side. Remove shrimp to a plate.
3. Pour white wine and lemon juice into the skillet and simmer until slightly reduced, about 2 minutes.
4. Return shrimp and any juices to the pan with the linguine, butter, and 1/2 cup reserved pasta water. Toss until butter melts and shrimp is warmed through, about 2 minutes; add more pasta water if needed. Season with salt, stir in parsley, and serve with lemon wedges.

Photograph by Andrew Purcell