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Classic Shrimp Scampi Perfected for Home Cooks

Shrimp Scampi made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 lb large shrimp peeled and deveined
  • 4 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 4 cloves garlic minced
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup dry white wine
  • Juice of 1 lemon
  • Zest of 1 lemon
  • Salt and freshly ground black pepper to taste
  • 1/4 cup fresh parsley chopped
  • 8 oz linguine or spaghetti

Method
 

  1. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
  2. In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat until melted and bubbly.
  3. Add the minced garlic and red pepper flakes, sauté for 30 seconds or until fragrant, being careful not to burn the garlic.
  4. Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes until they start turning pink, then flip them and cook for another 2 minutes.
  5. Pour in the white wine and bring to a simmer, scraping up any brown bits from the bottom of the skillet.
  6. Stir in the remaining butter, lemon juice, and lemon zest. Cook for an additional minute to combine the flavors.
  7. Add the cooked pasta to the skillet and toss to combine, adding reserved pasta water as necessary to achieve your desired sauce consistency.
  8. Season with salt and freshly ground black pepper to taste, then remove from heat and stir in chopped parsley.
  9. Serve immediately with extra lemon wedges and a sprinkle of parsley if desired.