Superior Shrimp Scampi
Elevate your dinner game with this mouthwatering Superior Shrimp Scampi recipe, a perfect harmony of succulent shrimp, vibrant lemon, and garlic-infused butter sauce. This restaurant-quality dish combines tender, al dente spaghetti or linguine with a luxuriously silky sauce made from dry white wine, freshly squeezed lemon juice, and a kick of red pepper flakes for just the right amount of heat. Ready in just 35 minutes, it's an ideal choice for a quick yet elegant weeknight meal. Top it off with freshly chopped parsley, grated Parmesan, and a squeeze of lemon for a burst of flavor, and you'll have a showstopping seafood pasta dish that's sure to impress. Serve it with crusty bread and a crisp glass of white wine for the ultimate shrimp scampi experience.
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Recipe Information
Ingredients
- 1 lb large shrimp, peeled and deveined
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 0.5 cup dry white wine
- 2 tbsp lemon juice, freshly squeezed
- 0.25 tsp red pepper flakes
- 2 tbsp fresh parsley, chopped
- 0.5 tsp salt
- 0.25 tsp black pepper, freshly ground
- 12 oz spaghetti or linguine
- 0.25 cup grated Parmesan cheese (optional)
- 4 pcs lemon wedges (for serving, optional)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti or linguine according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, drain, and set aside.
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium heat.
Add the minced garlic and red pepper flakes to the skillet. Sauté for 1-2 minutes, stirring frequently, until the garlic is fragrant but not browned.
Increase the heat to medium-high and add the shrimp to the skillet in a single layer. Sprinkle with salt and black pepper. Cook for 2-3 minutes per side or until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set them aside on a plate.
Deglaze the skillet by adding the white wine and lemon juice. Let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan, until the liquid is slightly reduced.
Reduce the heat to low and stir in the remaining 2 tablespoons of butter and the chopped parsley. Allow the butter to melt completely, creating a smooth sauce.
Return the cooked shrimp to the skillet, tossing them in the sauce to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Add the cooked pasta to the skillet and toss everything together until the pasta is well coated with the sauce. Adjust seasoning with additional salt and pepper, if needed.
Serve immediately, garnished with extra parsley, grated Parmesan cheese (if using), and lemon wedges on the side.
Nutrition Facts
Calories |
1496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.6 g | 121% | |
| Saturated Fat | 43.5 g | 217% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1029 mg | 343% | |
| Sodium | 2608 mg | 113% | |
| Total Carbohydrate | 17.9 g | 7% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 4.0 g | ||
| Protein | 133.8 g | 268% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1076 mg | 83% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1622 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
