Ingredients:

  • 12 oz Linguine or Fettuccine pasta
  • 2 Tbsp Coarse Salt (for boiling water)
  • 5 lbs Large or Jumbo Shrimp, peeled, deveined, tail off
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 1 Tbsp Olive Oil (for searing shrimp)
  • 1 Tbsp Unsalted Butter (for searing shrimp)
  • 4 Tbsp Unsalted Butter, divided (for sauce)
  • 4 Tbsp Extra Virgin Olive Oil (for sauce)
  • 6 cloves Fresh Garlic, finely minced
  • 1/4 cup Dry White Wine (e.g., Pinot Grigio or Sauvignon Blanc)
  • 1 cup Reserved Starchy Pasta Water
  • 1/4 cup Fresh Lemon Juice
  • 2 Tbsp Heavy Cream (Optional, for extra richness)
  • 1/4 cup Fresh Parsley, chopped, divided
  • 1/2 tsp Red Pepper Flakes (adjust to taste)
  • Salt and Pepper to taste
  • Parmesan cheese, freshly grated (for serving)

Instructions:

  1. Mise en Place: Peel and devein the shrimp, mince the garlic, measure the liquids, and chop the parsley. Have everything ready as the recipe moves quickly.
  2. Cook the Pasta: Bring the salted water to a rolling boil. Add the linguine and cook according to package directions until al dente (slightly firm to the bite).
  3. Reserve Water: Before draining, scoop out 1.5 cups (360 ml) of the starchy pasta water. Drain the pasta immediately and set aside.
  4. Season and Sear Shrimp: Pat the shrimp dry and season with salt and pepper. Heat 1 Tbsp olive oil and 1 Tbsp butter in the large skillet over medium-high heat until shimmering.
  5. Cook Shrimp: Add the shrimp in a single layer (work in batches if necessary). Sauté for 1–2 minutes per side until pink and opaque, but just undercooked. Remove the shrimp from the skillet and set aside immediately.
  6. Sauté Garlic: Reduce the heat to medium-low. Add the remaining 4 Tbsp olive oil and 2 Tbsp butter to the skillet. Add the minced garlic and red pepper flakes. Cook for 60–90 seconds, stirring constantly, until fragrant. DO NOT let the garlic brown or burn.
  7. Deglaze: Increase the heat to medium-high. Pour in the white wine. Bring to a rapid simmer and reduce the liquid by half (about 2 minutes). Scrape up any browned bits from the bottom of the pan.
  8. Create the Emulsion: Pour in 1 cup of the reserved starchy pasta water. Bring to a simmer. Reduce heat to low, then whisk in the remaining 2 Tbsp of cold butter, one piece at a time. Whisk vigorously until the sauce thickens slightly and becomes glossy (emulsified).
  9. Add Finishing Liquids: Stir in the fresh lemon juice and the heavy cream (if using). Taste the sauce and adjust salt and pepper.
  10. Combine: Add the cooked linguine, the reserved shrimp, and two-thirds of the fresh parsley to the sauce skillet.
  11. Toss: Toss vigorously for 1–2 minutes, allowing the pasta to absorb the flavour and the shrimp to finish cooking through. If the sauce seems too thick, add more reserved pasta water, 1 tablespoon at a time, until the desired glossy consistency is reached.
  12. Serve: Transfer the scampi immediately to warm bowls. Garnish generously with the remaining fresh parsley and grated Parmesan cheese.