Gamberoni Alla Scampi Recipe

Cook linguine

Bring a large pot (about 5–6 quarts) of water to a rolling boil. Add 1 tablespoon coarse salt. Add 12 oz linguine and cook until just shy of al dente (follow package for timing and subtract 1 minute). Reserve 1 cup of pasta cooking water, then drain the linguine and set aside.

Prepare shrimp

Pat the jumbo shrimp dry with paper towels. Season both sides lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Sear shrimp

In a large skillet or sauté pan over medium-high heat, add 1 tablespoon olive oil. When shimmering, add half the shrimp in a single layer and sear 1–1.5 minutes per side until pink and just cooked through. Transfer to a plate. Repeat with remaining shrimp and another 1 tablespoon oil if needed. Do not overcook; shrimp will finish cooking briefly in the sauce.

Build the sauce

Reduce heat to medium. Add 2 tablespoons butter to the same pan. When melted, add the minced shallot and cook 1–2 minutes until softened. Add the sliced/minced garlic and 1/4 teaspoon red pepper flakes; cook 30–45 seconds until fragrant but not browned.

Deglaze and reduce

Pour in 1 cup dry white wine to deglaze the pan, scraping up any browned bits. Bring to a simmer and reduce by about half (about 3–4 minutes) so the alcohol cooks off and flavors concentrate.

Finish sauce

Stir in 2 tablespoons lemon juice, 1 teaspoon lemon zest, and the optional 1/2 cup diced tomato. Add remaining 1 tablespoon butter and swirl to emulsify the sauce. Taste and adjust seasoning with remaining salt as needed and another pinch of pepper if desired.

Combine shrimp and pasta

Return the seared shrimp to the pan and toss to coat in the sauce for 1 minute. Add the drained linguine to the skillet along with 1/2 cup of the reserved pasta water. Toss everything together over medium heat until the pasta is fully coated and finished cooking (add more reserved pasta water, a tablespoon at a time, if the sauce seems dry).

Finish and serve

Remove from heat. Stir in 1/4 cup chopped fresh parsley and 1/4 cup grated Parmesan if using. Taste and add additional lemon juice, salt, or red pepper flakes to preference. Divide between plates, garnish with extra parsley and lemon wedges if desired, and serve immediately.