Shrimp Scampi Recipe
sautéed shrimp - linguine - tomato - garlic white wine sauce
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Ingredients
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Pasta
Shrimp
Sauce
Finishing & Garnish
Method
Pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz linguine and cook according to package until just al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
Shrimp Preparation & Sauté
Season shrimp
Pat shrimp dry with paper towels. In a bowl, toss shrimp with 1 tsp kosher salt, 1/2 tsp black pepper, 1/4 tsp paprika (if using) and a light dusting (about 1 tsp) of flour if you want slight browning. Ensure shrimp are evenly coated.
Cook shrimp
Heat a large (12-inch) sauté pan over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When foaming, add shrimp in a single layer (do not overcrowd; cook in batches if needed). Sear shrimp 1.5–2 minutes per side until pink and slightly golden and just cooked through. Transfer shrimp to a plate and keep warm. Do not overcook.
Sauce
Lower heat to medium. In the same pan add remaining 1 tablespoon olive oil and 3 tablespoons butter. Add minced shallot and cook 1–2 minutes until translucent. Add 6 cloves garlic and cook, stirring, 30–45 seconds until fragrant (do not brown).
Deglaze the pan with 3 fl oz dry white wine, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, 1–2 minutes.
Add 1/2 cup low-sodium chicken or seafood stock and 2 tablespoons fresh lemon juice. Stir in 1 teaspoon lemon zest and 1/4 teaspoon crushed red pepper flakes. Bring to a gentle simmer and cook 2–3 minutes to concentrate flavors.
Optional: stir in 2 tablespoons heavy cream and simmer 30–60 seconds until the sauce is slightly glossy and slightly thickened. Taste and adjust seasoning with salt and pepper to taste.
Finish & Combine
Return cooked shrimp to the pan along with any accumulated juices on the plate. Toss to coat shrimp in the sauce and heat through for 30–60 seconds.
Add drained linguine to the pan. Toss to combine, adding reserved pasta water a few tablespoons at a time as needed to loosen the sauce and properly coat the pasta (use 1/4–1/2 cup as necessary). Add remaining 1 tablespoon butter and toss until melted and silky.