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Classic Shrimp Scampi

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Servings 4 servings

Equipment

  • Large Skillet or Sauté Pan
  • Large Pot for Pasta
  • Colander
  • Tongs
  • Sharp knife
  • Cutting board

Ingredients
  

  • 12 oz Linguine or Angel Hair Pasta or gluten-free pasta if needed
  • 1 tablespoon Salt for pasta water
  • 1.5 lbs Large Shrimp peeled, deveined, tails removed
  • 4 tablespoons Unsalted Butter or olive oil for dairy-free option
  • 2 tablespoons Extra Virgin Olive Oil
  • 6 cloves Garlic minced
  • 1/2 cup Low-Sodium Chicken Broth or vegetable stock for vegetarian option
  • 3 tablespoons Fresh Lemon Juice about 1 large lemon
  • 1/4 teaspoon Red Pepper Flakes optional, adjust to taste
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper freshly ground
  • 1/3 cup Fresh Parsley chopped, or substitute with fresh basil or chives
  • 1/4 cup Parmesan Cheese grated, optional for serving

Instructions
 

  • Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and stir to dissolve.
  • Add pasta and cook according to package directions until al dente, usually 8-10 minutes. Reserve 1/2 cup pasta cooking water before draining.
  • Drain pasta in colander and set aside. Do not rinse.
  • While pasta cooks, pat shrimp completely dry with paper towels. Season both sides with salt and pepper.
  • Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.
  • Add shrimp in a single layer, ensuring they don't overlap. Cook for 2-3 minutes until pink and opaque on one side, then flip and cook 1-2 minutes more until cooked through. Remove shrimp to a plate.
  • In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and red pepper flakes. Sauté for 30-60 seconds until fragrant but not browned.
  • Pour in chicken broth and lemon juice. Bring to a gentle simmer and cook for 2-3 minutes, allowing the liquid to reduce slightly.
  • Return cooked shrimp to the skillet and toss to coat in the sauce. Cook for 1 minute to reheat.
  • Add the drained pasta to the skillet and toss with tongs to combine. If the mixture seems dry, add reserved pasta water 1 tablespoon at a time until desired consistency is reached.
  • Remove from heat and stir in fresh parsley. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
  • Serve immediately in warmed bowls, topped with grated Parmesan cheese if desired.

Notes

SHRIMP PREPARATION TIPS:
Look for shrimp that are firm, translucent, and smell fresh like the ocean. Avoid any with black spots or strong fishy odors. Pat completely dry before seasoning to ensure proper searing.
VISUAL DONENESS CUES:
Shrimp are perfectly cooked when they turn pink and opaque, curling into a loose C-shape. Overcooked shrimp will curl tightly and become rubbery.
SAUCE TROUBLESHOOTING:
If sauce appears to separate or look oily, remove from heat and whisk in 1-2 tablespoons of reserved pasta water to re-emulsify. The starch helps bind the sauce.
STORAGE:
Store leftovers in refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of broth or pasta water to loosen the sauce.
SCALING:
This recipe easily doubles for larger groups. Use a larger skillet or cook shrimp in batches to avoid overcrowding, which leads to steaming instead of searing.

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