Tarragon Shrimp Scampi
Elevate your weeknight dinner game with Tarragon Shrimp Scampi, a sophisticated twist on a beloved classic. This dish combines tender, succulent shrimp sautéed in a luxurious blend of butter, olive oil, and garlic, infused with the bright, herbaceous flavor of fresh tarragon. A splash of dry white wine and a burst of lemon juice add zesty freshness, while a hint of red pepper flakes gives it just the right amount of heat. Tossed with perfectly cooked linguine, this quick and easy 25-minute recipe is elegant enough for special occasions yet simple enough for a casual meal. Serve it with a sprinkle of parsley for a vibrant finish, and let this one-pan wonder become your new favorite seafood pasta dish.
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Recipe Information
Ingredients
- 1 pound large raw shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 cup dry white wine
- 2 tablespoons fresh lemon juice
- 1 zest of 1 lemon
- 2 tablespoons fresh tarragon, chopped
- 0.5 teaspoons red pepper flakes
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper, freshly ground
- 12 ounces linguine or spaghetti, cooked and drained
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Prepare the shrimp by ensuring they are fully peeled, deveined, and rinsed. Pat them dry with paper towels to remove excess moisture.
In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, making sure it doesn’t burn.
Increase the heat to medium-high, then add the shrimp to the skillet in a single layer. Cook for 2-3 minutes on one side until pink, then flip and cook for another 2 minutes. Remove the shrimp and set aside.
To the same skillet, pour in the dry white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly.
Stir in the remaining 2 tablespoons of butter, lemon juice, lemon zest, red pepper flakes, salt, and black pepper. Allow the sauce to simmer gently for 1-2 minutes.
Return the cooked shrimp to the skillet and sprinkle with chopped tarragon. Toss gently to coat the shrimp in the sauce and warm them through, about 1-2 minutes.
Add the cooked and drained linguine to the skillet, tossing to combine the pasta with the shrimp and sauce. If necessary, add a splash of pasta water for extra moisture.
Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
Serve immediately, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 245 mg | 82% | |
| Sodium | 376 mg | 16% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 1.5 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 67 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 424 mg | 9% | |
*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.
