Scampi Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz linguine and cook according to package directions until al dente, usually 9–11 minutes. Before draining, reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Season and sear shrimp

Pat shrimp dry with paper towels and season lightly with 1/4 tsp salt and a pinch of black pepper. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large sauté pan over medium-high heat. When shimmering, add shrimp in a single layer and cook 1–2 minutes per side until pink and just opaque. Remove shrimp to a plate and keep warm. Do not overcook.

Sauté aromatics and vegetables

Reduce heat to medium, add remaining 1 tablespoon butter and 2 tablespoons extra-virgin olive oil to the same pan. Add the diced shallot and sauté 1–2 minutes until translucent. Add minced garlic and cook 30–45 seconds until fragrant. Add sliced red bell pepper and halved cherry tomatoes and sauté 2–3 minutes until tomatoes begin to soften.

Deglaze and make sauce

Stir in 1 teaspoon tomato paste and cook 30 seconds. Pour in 1 cup dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Let wine reduce about half, 2–3 minutes. Add 1 cup stock, 1 teaspoon Italian seasoning, 1 teaspoon salt, 1/2 tsp black pepper and 1 teaspoon crushed red pepper flakes. Simmer gently 3–4 minutes to combine and slightly reduce. Taste and adjust seasoning.

Finish sauce

Stir in lemon zest and juice from 1 medium lemon. Return cooked shrimp to the pan and stir to warm through. Add cold 1 tablespoon butter and 1/2 cup grated Parmesan; swirl until sauce is glossy and slightly thickened. If sauce is too thick, add reserved pasta water, a few tablespoons at a time, until desired consistency (use up to 1/2 cup).

Add drained linguine directly to the pan with the sauce and toss well to coat, using tongs to combine. If needed, add more reserved pasta water to loosen. Taste and adjust salt and pepper. Stir in chopped parsley and sprinkle with additional Parmesan if desired. Serve immediately, garnished with extra parsley and a lemon wedge.