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Venture into a world where the simplest ingredients transform into pure romance. Very few dishes whisper of shared moments and candlelit tables quite like this classic, where plump shrimp bathe in a silky, garlic-kissed butter sauce, clinging lovingly to strands of perfect pasta. It is a culinary embrace, a promise of comfort and connection simmering in a single skillet, ready to turn an ordinary evening into a cherished memory.

Why This Recipe Works

Layered Garlic Flavor: Sautéing minced garlic in butter first creates a sweet, nutty base, while adding sliced garlic later provides a fresher, more pungent bite.
Perfect Sauce Emulsification: The magic happens when cold butter and starchy pasta water are whisked vigorously into the pan juices, creating a luxuriously creamy and clingy sauce without any cream.
Juicy, Perfect Shrimp: Cooking the shrimp just until they turn pink and opaque ensures they remain tender and succulent, never rubbery.
Balanced Brightness: A generous squeeze of fresh lemon juice and zest cuts through the richness, adding a necessary sparkle that elevates the entire dish.

Ingredients

12 ounces (about 340g) large shrimp, peeled and deveined, tails on or off as preferred
8 ounces (about 225g) linguine or spaghetti
6 tablespoons unsalted butter, divided
4 tablespoons extra virgin olive oil, divided
6 large garlic cloves: 4 cloves minced finely, 2 cloves thinly sliced
1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
1/4 teaspoon red pepper flakes (adjust to taste)
1 large lemon: zest finely grated, then juiced (about 3 tablespoons juice)
1/4 cup finely chopped fresh parsley
Kosher salt and freshly ground black pepper
1/2 cup reserved pasta cooking water

Equipment Needed

Large pot for boiling pasta
Large skillet or sauté pan (preferably stainless steel or cast iron)
Tongs or pasta fork
Microplane or fine grater for lemon zest
Juicer or reamer for lemon juice
Chef’s knife and cutting board
Measuring cups and spoons

Instructions

Step 1: Prepare Your Pasta and Mise en Place

Begin by filling your large pot with about 4 quarts of water, adding a generous tablespoon of kosher salt—it should taste like the sea. Bring this to a rolling boil over high heat. As it heats, turn your attention to preparation, that sacred prelude to cooking. Pat your shrimp completely dry with paper towels; this is crucial for achieving a beautiful sear rather than a steam. Season them lightly with salt and pepper. Mince four cloves of garlic until they are almost a paste, and thinly slice the remaining two. Zest your lemon, taking care to avoid the bitter white pith, then juice it, straining out any seeds. Chop your parsley. Have your wine, red pepper flakes, and divided butter and oil at the ready. When the water boils, add your pasta and cook according to package directions for al dente, usually about 8-10 minutes. Tip: Always reserve at least a half cup of the starchy pasta water before draining—it’s the secret to a silky, emulsified sauce.

Step 2: Sauté the Garlic to Build Flavor Foundation

Place your large skillet over medium-low heat. Add 2 tablespoons of the olive oil and 3 tablespoons of the butter. Allow the butter to melt and foam slightly. Add your four cloves of minced garlic and the red pepper flakes. Cook, stirring constantly with a wooden spoon, for about 60 to 90 seconds. You are not looking for color, but for the garlic to become incredibly fragrant, sweet, and nutty—it should sizzle gently, not aggressively. The moment you catch that warm, toasted aroma wafting up, you know the foundation is set. This gentle cooking unlocks the garlic’s sugars and tames its raw bite, creating a deeply flavorful base that will infuse every element of the sauce. Remove this fragrant garlic butter from the pan and set it aside in a small bowl for now.

Step 3: Cook the Shrimp to Succulent Perfection

Increase the heat to medium-high and add the remaining 2 tablespoons of olive oil to the now-empty skillet. Let it heat for 30 seconds until it shimmers. Carefully add your seasoned shrimp in a single layer, ensuring they are not crowded. Do not move them for the first 90 seconds. You are listening for a gentle sizzle and watching for the edges to turn from gray to a warm, opaque pink. After 90 seconds, flip each shrimp. They will curl into a loose ‘C’ shape. Cook for another 60 to 90 seconds, just until they are uniformly pink and opaque throughout. The entire process should take no more than 3 minutes total. Tip: Overcooking is the enemy of tender shrimp. The moment they are opaque, transfer them immediately to a clean plate to stop the cooking process.

Step 4: Deglaze and Build the Luscious Sauce

With the heat still at medium-high, pour the white wine into the skillet. It will hiss and steam, releasing all the beautiful browned bits (the fond) from the shrimp from the pan’s bottom. Use your wooden spoon to scrape these bits up—they are pure flavor. Let the wine simmer and reduce by about half, which will take 2 to 3 minutes, cooking off the alcohol and leaving its bright, acidic essence. Now, reduce the heat to low. Return the reserved garlic butter to the pan. Add the thinly sliced garlic and the remaining 3 tablespoons of cold butter, cut into small pieces. Swirl the pan gently as the cold butter melts, creating a velvety base.

Step 5: Emulsify and Bring the Dish Together

Add the drained al dente pasta directly to the skillet with the sauce. Using tongs, toss and lift the pasta vigorously, coating every strand. Now, add about 1/4 cup of the reserved starchy pasta water. Continue tossing. The starch in the water will bind with the fats, creating a creamy, glossy sauce that clings to the pasta. Add the cooked shrimp, any accumulated juices, the lemon zest, and most of the chopped parsley. Toss gently to combine and warm the shrimp through, about 1 minute. Finish by removing the pan from the heat and stirring in the fresh lemon juice. Tip: Always add acidic elements like lemon juice off the heat to preserve their bright, fresh flavor. Give it one final toss, taste, and adjust seasoning with salt and pepper if needed.

Tips and Tricks

For an even more luxurious texture, consider using a mix of butter and a high-quality, fruity extra virgin olive oil. If you prefer a thicker sauce, you can add a tablespoon of all-purpose flour to the minced garlic in Step 2, cooking it for a minute before proceeding, which will create a light roux. For a restaurant-style presentation, use a pair of tongs to twirl a nest of pasta into the center of each warmed bowl, then artfully arrange the shrimp around it before spooning the remaining sauce over the top. If you must prepare components ahead, you can cook the shrimp and make the garlic butter base, then gently reheat and combine everything just before serving to ensure the shrimp don’t overcook and the sauce stays fresh and vibrant.

Recipe Variations

Add Vegetables: Sauté a handful of spinach or cherry tomatoes with the shrimp, or add steamed asparagus or peas when tossing the pasta with the sauce for a pop of color and nutrition.
Protein Swap: Replace shrimp with an equal amount of scallops, sliced chicken breast, or even firm tofu for a different twist, adjusting cooking times accordingly.
Creamy Version: Stir in 1/4 cup of heavy cream or half-and-half along with the cold butter in Step 4 for an even richer, more decadent sauce.
Herb Garden: Incorporate other fresh herbs like basil, chives, or a pinch of tarragon along with or in place of the parsley for a different aromatic profile.
Breadcrumb Topping: For added texture, toast 1/2 cup of panko breadcrumbs in a little butter and olive oil with a minced garlic clove until golden, then sprinkle over the finished dish.

Frequently Asked Questions

Q: Can I make this recipe without wine?
A: Absolutely. You can substitute the white wine with an equal amount of low-sodium chicken or vegetable broth, adding an extra tablespoon of lemon juice at the end to compensate for the lost acidity. The flavor will be slightly different but still delicious.

Q: How do I know when the shrimp are cooked perfectly?
A: Shrimp cook very quickly. They are done the moment their flesh turns from translucent gray to a solid, opaque pink or white, and their shape curls into a loose ‘C’. If they curl tightly into an ‘O’, they are likely overcooked.

Q: What’s the best pasta to use for scampi?
A: Long, thin strands like linguine, spaghetti, or fettuccine are classic choices as they cradle the sauce beautifully. The sauce’s richness also pairs wonderfully with thicker pasta like bucatini or a sturdy, short shape like campanelle.

Q: Can I use frozen shrimp?
A: Yes, frozen shrimp work perfectly. Thaw them overnight in the refrigerator or under cold running water. The most critical step is to pat them thoroughly dry before seasoning and cooking to ensure a good sear.

Q: How can I make this dish spicier?
A: Simply increase the amount of red pepper flakes to your liking. You can also add a pinch of the flakes when finishing the dish for a more immediate, front-of-the-palate heat.

Summary

This shrimp scampi is more than a meal; it’s a whispered conversation of garlic, butter, and lemon, a simple yet profound dish designed to be shared slowly, savoring each silky, flavorful bite in the company of someone special.