Shrimp Scampi Recipe

Bring a large pot of water (about 4 cups or enough to cover pasta) to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz linguine and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Pat the shrimp dry with paper towels. In a bowl, toss shrimp with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp smoked paprika (if using).

Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat until shimmering. Add shrimp in a single layer (work in batches if necessary) and cook 1–2 minutes per side until pink and just cooked through. Transfer cooked shrimp to a plate and set aside.

Reduce heat to medium. In the same pan, add 1 tablespoon extra-virgin olive oil and 4 tablespoons unsalted butter. Once the butter has melted and begins to foam, add the finely minced garlic (about 3–4 cloves). Cook, stirring constantly, for 30–45 seconds until fragrant but not browned.

Pour in 1 cup dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Increase heat to medium-high and simmer until the wine is reduced by about half, about 3–5 minutes.

Stir in 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, and 1 teaspoon red pepper flakes. Taste and season with salt and freshly ground black pepper as needed. Reduce heat to low.

Add the cooked shrimp back to the pan with the sauce and toss to coat and warm through for 30–60 seconds.

Add the drained pasta to the pan, along with up to 1 cup reserved pasta cooking water (start with 1/2 cup) and toss vigorously to combine and create a glossy sauce. Add remaining butter if the sauce needs extra silkiness.

Stir in chopped parsley (about 1 cup) and adjust seasoning to taste with salt, pepper, and additional lemon juice if desired.

If using, sprinkle grated Parmesan over the pasta and toss briefly to combine. Serve immediately with lemon wedges on the side.