Classic LemonGarlic Italian Shrimp Scampi with Silky Linguine

Classic Italian Shrimp Scampi Pasta

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Preparation time:15 Mins

Cooking time:15 Mins

Servings:4 servings

Ingredients:

• 340 g Dried Linguine or Spaghetti
• 2 Tbsp Coarse Sea Salt (for boiling water)
• 680 g Large Shrimp (16-20 count), peeled and deveined
• 1/2 tsp Kosher Salt, plus more for seasoning
• 1/4 tsp Freshly Ground Black Pepper
• 6 Tbsp Unsalted Butter, divided (85 g)
• 2 Tbsp Extra Virgin Olive Oil (30 ml)
• 6 cloves Garlic, finely minced
• 1/2 tsp Red Pepper Flakes (optional, for a kick)
• 120 ml Dry White Wine (e.g., Pinot Grigio or Sauvignon Blanc)
• 120 ml Reserved Pasta Water
• 2 Tbsp Fresh Lemon Juice
• 1 tsp Lemon Zest
• 1/2 cup Fresh Parsley, chopped (flat-leaf Italian), plus extra for garnish

Instructions:

• Mise en Place: Peel the shrimp and season lightly with salt and pepper. Mince the garlic and chop the parsley. Measure out the wine and lemon juice. This dish moves fast, so preparation is key.
• Boil the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the linguine and cook according to package directions, aiming for al dente (firm to the bite).
• Reserve Water: Just before draining the pasta, scoop out and reserve 1 cup (240 ml) of the starchy cooking water. Drain the pasta immediately and set aside.
• Sear the Shrimp: In the large skillet, melt 2 Tbsp of the butter with the olive oil over medium-high heat. Add the seasoned shrimp in a single layer (work in batches if necessary).
• Cook Quickly: Sear the shrimp for 60 to 90 seconds per side, until they just turn pink and opaque. Crucially, remove them from the pan while they are still slightly undercooked and set aside.
• Sauté Garlic: Reduce the heat to medium. Add the remaining 4 Tbsp of butter, minced garlic, and red pepper flakes (if using) to the skillet. Cook for 60 to 90 seconds, stirring constantly, until the garlic is fragrant. Do not let the garlic brown or burn.
• Deglaze with Wine: Pour in the white wine. Increase the heat to medium-high and bring the wine to a rapid simmer, scraping up any brown bits (fond). Let the wine reduce by about half (roughly 2 minutes).
• Create the Emulsion: Pour in the reserved starchy pasta water. Bring back to a simmer. Turn the heat down to low. Whisk vigorously as you add the lemon juice and lemon zest. The sauce should begin to thicken slightly.
• Combine and Toss: Return the drained pasta and the slightly undercooked shrimp (plus any accumulated juices) to the skillet. Toss everything gently with tongs until the pasta is fully coated and the shrimp are perfectly cooked through (about 1 minute).
• Final Seasoning: Stir in the chopped fresh parsley. Taste the sauce and adjust seasoning with extra salt, pepper, or a squeeze more lemon juice if needed. Serve immediately.

Nutrition Facts

Calories	678 kcal
Protein	11.8 g
Fat	27.2 g
Carbs	41.0 g
Fiber	16.8 g
Sodium	535 mg

Recipe Info

Category	Main Course
Cuisine	Italian-American

Mastering the Italian Shrimp Scampi: A Weeknight Restaurant Secret

There is perhaps no dish that so effortlessly embodies elegance and speed as the classic preparation known as Italian Shrimp Scampi. Far from a daunting challenge, this is a 30-minute masterpiece—a feat of culinary efficiency perfect for weeknights when you crave restaurant quality without the hour-long commitment. When executed properly, utilizing the specific techniques of emufication and precise timing, this Best Shrimp Scampi recipe offers a bright, highly aromatic, and velvety finish that transforms humble ingredients into a spectacular meal. It’s a guaranteed crowd-pleaser that proves the secret to great Italian cooking isn't complexity, but clarity of flavour.

The Culinary History of Scampi: From Italian Roots to American Classic

To appreciate the modern iteration of this dish, we must trace its origins. The word "scampi" in Europe historically refers not to shrimp, but to Norway lobsters or langoustines (often called Dublin Bay Prawns). In Italy, these small, delicate crustaceans were often prepared simply: sautéed in olive oil, garlic, and perhaps a splash of white wine. As Italian immigrants brought their traditions to America, particularly during the 20th century, langoustines were difficult or expensive to source. They substituted readily available large shrimp, applying the same beloved preparation method. Thus, what we now universally recognize as Italian Shrimp Scampi Pasta is a brilliant Italian-American adaptation, retaining the core Italian simplicity while establishing itself as a comforting seafood staple.

Why Simplicity Wins: Deconstructing the Lemon-Garlic Trio

The enduring appeal of the Simple Shrimp Scampi lies in its masterful reliance on a few potent, high-quality ingredients. This dish is built upon a dynamic trio: the richness of fat (butter and olive oil), the sharp perfume of fresh garlic, and the necessary balance of acidity provided by fresh lemon and wine. By meticulously layering these elements—first sautéing the aromatics in fat, then deglazing with wine, and finally lifting the flavours with lemon juice and zest—we create the complex Italian Shrimp Scampi Sauce . This minimalist approach ensures that the sweet flavour of the shrimp remains the star, perfectly complemented rather than overwhelmed.

Essential Components for a Brilliant Scampi Sauce

The foundation of any successful scampi recipe is the quality of its components, especially since the cooking time is so brief. We are aiming for sunshine in a skillet, and that requires premium sourcing.

Selecting the Perfect Prawns: Freshness and Size Matters

For truly satisfying texture, we recommend using large shrimp, specifically a 16-20 count (meaning 16 to 20 shrimp per pound). You will need approximately 1.5 lbs (680g) for four generous servings. While it may seem obvious, using fresh or properly flash-frozen, high-quality shrimp is non-negotiable.

Peel and devein the shrimp completely, deciding whether to leave the tails on for visual appeal or remove them for easier eating. Season them lightly with just a pinch of Kosher salt and pepper before they even hit the pan; this initial seasoning is critical to enhancing the natural sweetness of the seafood.

Building the Aromatic Base: Garlic, Shallots, and Quality Wine

The complex depth of flavour in the sauce relies entirely on the quality and handling of the aromatics. This recipe calls for a generous six cloves of finely minced garlic. The key here is to sauté the garlic until it is highly fragrant—about 60 to 90 seconds—but never browned, as burnt garlic will impart a bitter flavour. The aromatic sauté begins by melting 4 tablespoons of butter with 2 tablespoons of extra virgin olive oil. To build the sauce, you must deglaze the pan with 1/2 cup (120ml) of a dry white wine, such as Pinot Grigio or Sauvignon Blanc. The wine not only adds vital depth but also scrapes up the tasty fond (browned bits) left by the shrimp, ensuring maximum flavour in your Authentic Italian Shrimp Scampi .

Equipping Your Kitchen: Must-Have Tools for Pasta Perfection

While this recipe is simple, having the right equipment ensures flawless execution. A large stock pot is necessary for boiling the linguine, ensuring the pasta has enough room to move freely and cook evenly. Crucially, you must use a large skillet—a 12-inch minimum—for preparing the sauce. This large surface area allows the wine to reduce rapidly and provides sufficient space to toss all the Italian Shrimp Scampi Pasta thoroughly without crowding, which is essential for proper emufication. Tongs are the ultimate tool for tossing the finished dish, and a microplane is indispensable for zesting the lemon before juicing.

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The 15-Minute Method: Cooking Scampi from Prep to Plate

The entire cooking process, from dropping the linguine to plating, takes roughly 15 minutes. Speed and proper timing are everything.

Prepping the Pasta: Achieving Al Dente Texture

Our chosen pasta, linguine (12 oz / 340g), provides the perfect flat surface for the glossy sauce to cling to. Bring a large pot of water to a rolling boil and season it aggressively with 2 tablespoons of sea salt. Cook the linguine until it is al dente —firm to the bite. The most important step in this phase is to retrieve and reserve 1/2 cup (120ml) of the starchy cooking water just before draining the pasta. This starchy liquid is the chef’s secret for creating a beautifully glossy, cohesive sauce.

Sautéing the Seafood: Mastering the Quick Scampi Sear

The shrimp must be seared quickly over medium-high heat. Melt 2 tablespoons of the butter with the olive oil in the large skillet. Lay the seasoned shrimp in a single layer—working in batches if necessary to prevent crowding and steaming—and sear them for just 60 to 90 seconds per side.

They should turn pink and opaque but remain slightly undercooked in the centre. This is the critical moment: remove the shrimp immediately and set them aside. They will finish cooking perfectly when reintroduced to the hot sauce later, guaranteeing a tender, snappy result.

Finishing the Sauce: Emufying Butter and Lemon for Velvety Richness

With the heat reduced to medium, add the remaining 4 tablespoons of butter along with the minced garlic and red pepper flakes. Sauté this mixture, stirring constantly, for just over a minute until fragrant. Deglaze the pan by pouring in the white wine and scraping up any browned bits; allow this to reduce by half (about 2 minutes). Now, introduce the reserved starchy pasta water. Bring the mixture to a simmer, then turn the heat down to low. Whisk vigorously as you add the 2 tablespoons of fresh lemon juice and 1 teaspoon of lemon zest. The movement and the starch will create a beautiful, thick emuon. Return the drained linguine and the partially cooked shrimp (along with any accumulated juices) to the pan, tossing gently until the pasta is coated and the shrimp are cooked through, which takes about one minute. Stir in the 1/2 cup of fresh Italian parsley, season to taste, and serve the Italian Shrimp Scampi immediately.

Elevating Your Scampi Game: Chef’s Tips and Troubleshooting

Even simple recipes benefit from professional insights to ensure they move from good to truly phenomenal.

Creative Twists on Classic Italian Shrimp Scampi

While the classic lemon-garlic preparation is perfect, the structure of the Italian Shrimp Scampi Recipe allows for delightful customization. For a vibrant visual and flavour boost, try adding 1/2 cup of halved cherry tomatoes during the deglazing step; they burst slightly, adding a lovely tangy component. If you prefer a more decadent sauce, stirring in 1/4 cup of heavy cream along with the reserved pasta water will yield a richer, velvety texture. Alternatively, introduce a Spicy Calabrian style by increasing the red pepper flakes to one full teaspoon and adding one tablespoon of finely chopped sun-dried tomatoes along with the garlic for a deeper, more robust Mediterranean flavour profile. This adaptability makes it easy to adjust the Shrimp Scampi For Two or cater to a larger gathering.

Reheating and Storage Safety: Keeping Leftovers Fresh

Seafood dishes, especially those with such fresh ingredients, are always best enjoyed immediately. However, if you do have leftovers, refrigerate them promptly and consume within two days. To reheat, avoid the microwave, which tends to toughen the shrimp and dry out the pasta. Instead, gently warm the scampi in a skillet over low heat, adding a splash of chicken broth or water to reactivate the Italian Shrimp Scampi Sauce and prevent the linguine from becoming dry. Remember that reheating shrimp will cook it further, so tender texture may be compromised compared to the fresh preparation.

Calculating Nutrition: How Scampi Fits into Your Meal Plan

This recipe offers a high-protein, satisfying meal solution. Based on four servings, each plate of Italian Shrimp Scampi provides an estimated 580 to 620 calories. A significant portion of this is derived from the generous 45 grams of protein from the 1.5 lbs of seafood, making it excellent for hitting nutritional goals. While the recipe uses a fair amount of butter (6 tablespoons total), the inclusion of 45 grams of carbohydrates from the linguine provides good energy, making it a balanced main course. Serving it alongside a crisp arugula salad with a light vinaigrette perfectly complements the richness of the butter and garlic sauce.