Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 4 tablespoons (60ml) olive oil
  • 4 tablespoons (60g) unsalted butter
  • 6 cloves garlic, minced (about 2 tablespoons)
  • 1/4 cup (60ml) dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
  • 1/4 cup (60ml) chicken broth
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1/4 teaspoon red pepper flakes (adjust to taste)
  • 1/4 cup (15g) fresh parsley, chopped
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) linguine or spaghetti

Instructions:

  1. Cook pasta according to package directions. Reserve about 1 cup of pasta water before draining.
  2. Pat shrimp dry with paper towels and season with salt and pepper.
  3. Heat olive oil and butter in a large skillet over medium heat. Add garlic and red pepper flakes, and sauté until fragrant (about 30 seconds), being careful not to burn the garlic.
  4. Pour in white wine and chicken broth. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to reduce slightly.
  5. Add shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until pink and opaque.
  6. Stir in lemon juice and parsley. Season with salt and pepper to taste.
  7. Toss cooked pasta with the shrimp scampi sauce, adding reserved pasta water as needed to create a creamy consistency. Serve immediately. This is the best shrimp scampi recipe.