Shrimp Scampi Recipe

Marinate shrimp

Pat shrimp dry with paper towels. In a bowl combine shrimp, 1 tsp kosher salt, 1/2 tsp black pepper, 4 minced garlic cloves, 2 tablespoons lemon juice, and 1 tablespoon olive oil. Toss and let sit while you prepare other components (10–15 minutes).

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 8 oz linguine and cook until 1–2 minutes shy of package al dente (usually 8–9 minutes). Reserve 1/2 cup pasta cooking water, then drain the pasta and set aside.

Sauté aromatics

Heat a large (12-inch) skillet over medium heat. Add 3 tbsp unsalted butter and 1 tbsp extra-virgin olive oil. When butter is melted and foaming, add the finely minced shallot and sauté for 1–2 minutes until softened. Add 3 sliced garlic cloves and 1/4 tsp red pepper flakes and cook another 30–45 seconds until fragrant, taking care not to burn the garlic.

Deglaze with wine

Pour in 1/2 cup dry white wine and increase heat to medium-high briefly to bring to a simmer. Scrape any browned bits from the pan. Simmer the wine for 1–2 minutes to reduce slightly and concentrate flavor.

Add tomatoes and cream

Add 1 cup quartered fresh tomatoes and simmer 2–3 minutes until they begin to soften. Stir in 1/4 cup heavy cream, 1 tsp lemon zest, and 1 tbsp lemon juice. Reduce heat to medium-low and simmer 1–2 minutes until the sauce is slightly thickened.

Cook the shrimp

Push the sauce to the sides to make space in the skillet or use a second pan. Add the marinated shrimp in a single layer and cook undisturbed 1.5–2 minutes until the underside turns pink. Flip the shrimp and cook another 1–2 minutes until just opaque and cooked through. Cooking time will depend on shrimp size—do not overcook.

Finish sauce and combine with pasta

Return shrimp into the sauce (if you used a second pan) and stir to coat. Add 1/4 cup chopped parsley and 1/4 cup sliced basil. Add reserved 1/2 cup pasta water a splash at a time as needed to loosen the sauce and help it cling to pasta. Add drained pasta to the skillet and toss vigorously for 1–2 minutes so pasta absorbs sauce; add up to the reserved pasta water to reach desired consistency. Taste and adjust seasoning with salt and pepper as needed.

Serve

Divide pasta and shrimp among plates. Sprinkle with 1/4 cup grated Parmesan (optional) and an additional pinch of chopped parsley or basil. Serve immediately with lemon wedges on the side.