Shrimp Scampi Recipe

Cook the linguine

Bring a large pot of water to a vigorous boil. Add 1 tablespoon salt. Add 12 oz linguine and cook according to package instructions until just al dente (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain the linguine and set aside, tossing with a little olive oil to prevent sticking if desired.

Prepare the shrimp

Pat 1 lb peeled and deveined large shrimp dry with paper towels. Season lightly with 1 tsp freshly ground black pepper and a pinch of salt.

Sauté aromatics

In a large wide skillet or sauté pan over medium heat, add 1 tbsp extra-virgin olive oil and 4 tbsp unsalted butter. When butter is melted and foamy, add 4 cloves finely minced garlic and 1 minced shallot. Sauté gently for 1–2 minutes until fragrant and shallot is translucent, taking care not to brown the garlic.

Deglaze with wine

Increase heat to medium-high and pour in 1 cup dry white wine. Scrape up any browned bits from the pan. Let the wine simmer and reduce by about half, 3–4 minutes, concentrating the flavor.

Add liquids and season

Add 1 cup chicken or seafood stock (optional, for more sauce) and bring to a simmer. Stir in 3 tbsp fresh lemon juice, 1 tsp lemon zest, and 1 tsp red pepper flakes. Taste and add 1 tsp salt (or to taste). Let the sauce simmer for 2–3 minutes until slightly reduced and well combined.

Cook the shrimp in sauce

Add the seasoned shrimp to the simmering sauce in a single layer. Cook without crowding for about 1–2 minutes per side, or until shrimp are opaque and just cooked through (total 3–4 minutes depending on size). Remove shrimp to a plate once cooked to avoid overcooking, leaving the sauce in the pan.

Finish and mount the sauce

Reduce heat to low. Stir in the remaining 2 tbsp cold unsalted butter, one tablespoon at a time, swirling the pan to emulsify the sauce. If the sauce seems too thick, add up to 1/2 cup reserved pasta cooking water gradually to reach desired consistency. Adjust seasoning with more salt, lemon juice, or pepper as needed.

Return the cooked shrimp to the pan with the sauce and gently toss to coat. Add the drained linguine directly to the pan (or to a large warmed serving bowl) and toss thoroughly with the sauce so the pasta is evenly coated. If needed, add small amounts of reserved pasta water to loosen the sauce and help it cling to the linguine.

Turn off the heat and stir in 2 tbsp chopped fresh parsley. Plate the linguine and shrimp, spooning extra sauce over the top. Sprinkle 1 cup freshly grated Asiago cheese evenly over each serving (or allow guests to add to taste). Serve immediately with lemon wedges on the side.