Shrimp Scampi Recipe
lemon butter, white wine, capers, tomatoes, parmesan cheese, pasta
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Ingredients
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Pasta
Shrimp Scampi
Method
Pasta
Cook pasta
Bring a large pot of water to a vigorous boil. Add 1 tablespoon kosher salt. Add the spaghetti or linguine and cook until al dente according to package directions (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
Shrimp Scampi
Prepare shrimp
Pat shrimp dry with paper towels and season lightly with salt and freshly ground black pepper.
Sauté aromatics
In a large skillet over medium heat, melt 2 tablespoons butter with 1 tablespoon olive oil. Add the minced shallot and cook 1–2 minutes until softened. Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn't brown.
Deglaze with wine
Pour in 1 cup dry white wine and bring to a simmer. Cook for 2–3 minutes to reduce slightly and concentrate the flavor.
Add lemons and capers
Stir in 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, and 2 tablespoons drained capers. Simmer for another 1 minute.
Cook shrimp
Increase heat to medium-high. Add the seasoned shrimp in a single layer and cook 1–2 minutes per side until they turn pink and are just opaque. Do not overcook. Transfer shrimp to a plate and set aside, leaving the sauce in the pan.
Finish sauce
Reduce heat to low. Whisk in the remaining 2 tablespoons butter and 1 cup grated Parmesan, stirring until melted and the sauce is smooth. If the sauce is too thick, add reserved pasta water, a few tablespoons at a time, until you reach a silky consistency. Taste and adjust seasoning with salt, pepper, and red pepper flakes.
Add tomatoes and combine
Stir in the halved cherry tomatoes (or diced roma) and chopped parsley. Return the cooked shrimp to the skillet and toss gently to coat in the sauce and warm the tomatoes through, about 1 minute.
Toss with pasta and serve
Add the drained pasta to the skillet (or return pasta to the pot and pour sauce over it). Toss thoroughly to combine, adding reserved pasta water as needed to loosen the sauce so it coats the pasta evenly. Divide among plates and finish with extra grated Parmesan, a drizzle of olive oil (optional), and an extra squeeze of lemon if desired.