Shrimp Scampi Recipe

Pasta & Risotto

1. 1

   Roast tomatoes

   Preheat oven to 425°F (220°C). Toss halved cherry tomatoes with 1 tablespoon olive oil, a pinch of salt, and a few grinds of black pepper. Spread on a baking sheet and roast 15–20 minutes until blistered and lightly charred.

2. 2

   Cook linguine

   Bring a large pot of salted water to a boil. Add linguine and cook until al dente, about 7–9 minutes. Reserve 1 cup of pasta water, then drain.

3. 3

   Prepare scampi butter base

   In a large skillet over medium heat, melt butter with 1 tablespoon olive oil. Add minced garlic and red pepper flakes; cook 1–2 minutes until fragrant but not browned. Set aside to keep warm.

4. 4

   Sear shrimp

   Pat shrimp dry. In the same skillet, increase heat to medium-high and add shrimp in a single layer. Sear 1–2 minutes per side until opaque and pink. Transfer to a plate.

5. 5

   Add capers and deglaze

   In the same skillet, add capers and a splash of wine to deglaze, scraping up browned bits.

6. 6

   Build the sauce

   Pour in remaining white wine and lemon juice. Simmer until reduced by half, about 2–3 minutes. Return the roasted tomatoes to the skillet.

7. 7

   Combine sauce with pasta

   Stir the cooked linguine into the skillet with the sauce. Add the remaining butter to emulsify the sauce, adding reserved pasta water a little at a time to reach desired sauce consistency.

8. 8

   Finish

   Return shrimp to the pan. Toss with chopped parsley and grated Parmesan. Adjust salt and pepper to taste.

9. 9

   Serve

   Plate and garnish with extra parsley or lemon zest if desired. Serve immediately.