Shrimp scampi is a classic recipe that people throughout the world love to enjoy. Made with shrimp, butter, and parsley, it’s a simple dish to throw together, even though the end result looks gourmet. Of course, the shrimp is served over a bed of noodles, and the dish is a total comfort food that will leave your belly fully satisfied. If you’ve tried shrimp scampi before, you likely loved it, and if you haven’t, well, we’d like to change that with this tasty recipe that brings on the heat.
Recipe developer Hayley MacLean came up with this wonderful dish that is filling, fresh, and delicious. "I love that this recipe is light and flavorful, and packs a spicy punch," MacLean raves. "By simmering the red chili flakes in the sauce rather than adding them at the end, their flavor really spreads through the whole dish giving a subtle background heat with every bite." Keep reading to find out how to make this amazing dish.
Gather the ingredients for spicy shrimp scampi
When you are ready to get started, head to the grocery store to grab all of the necessary ingredients. First, you will need a box of dried linguine and butter. In addition, grab some olive oil, minced garlic, and 1 pound of peeled and deveined shrimp. (MacLean notes, "[The] tails can be removed or left on, depending on [personal] preference.") You will also need salt and pepper, which you should have at home already.
Moving down the list, pick up some dry white wine and crushed red pepper flakes. Then, pop by the produce section, and get lemon juice and fresh parsley. To complete your list, add Parmesan cheese … and you’re all set!
Cook the linguine
Now that you have all of the ingredients ready to go, it’s time to get cooking. Start by grabbing your linguine and a pot for water. Note that MacLean says, "Linguine is traditionally used for this dish, but it can be swapped out for any pasta you like. Fusilli would be fun to try, as the sauce can be scooped up into all those spirals!"
Place the pot with water over your stove, and follow the instructions on the back of the box to cook the linguini. Since every brand varies, so will the instructions. Cook the pasta until it’s al dente, and then use a colander to drain the pasta. Be sure to reserve ¼ cup of the pasta water, and set it aside for later.
Sauté the garlic and shrimp
Now that the pasta is all set, it’s time to address the remaining steps. (You can also do these steps while the pasta cooks to save some time.)
Grab a large pan, and place it over medium heat. Then, sauté about 3 tablespoons of butter and olive oil in the pan. Next, toss in the garlic, and sauté until it’s fragrant. This should only take about 30 seconds.
Then, you can toss in the shrimp, and season it with a little bit of salt and pepper. Be sure to cook the shrimp on each side for about two to three minutes. It should turn opaque/ pink, and that’s a good indicator that you’re ready to move on to the next step.
Add the red pepper flakes and wine
Now, toss the red pepper flakes and the wine into the pan, and bring the mixture to a simmer. "I prefer a Pinot Gris for this, as it is light and fruity, but still has a high acid profile, which is much-needed to balance out all the richness in this dish," MacLean suggests. "Plus, a glass of it is delicious served alongside [this meal]."
Let the shrimp and sauce simmer for about three to five minutes, or until the wine reduces by half. By this time, the shrimp should have cooked through, but be careful not to overcook it.
Next, remove the shrimp from the pan, and set them aside. Then, stir in the remaining tablespoon of butter, followed by the lemon juice, parsley, and reserved pasta water. Season with salt and pepper to taste, and cook for an additional two to three minutes.
Toss the sauce with the linguine, add the shrimp, and serve
Get excited, because your masterpiece is almost ready to serve and enjoy. Remove the sauce from the heat, and then toss it with the cooked linguine. Top the pasta with shrimp, and then garnish with extra fresh chopped parsley. This dish is best served immediately. You can also sprinkle some Parmesan cheese on top, if desired.
"This dish would go great served with a fresh green salad with a vinaigrette and some classic bruschetta to start — a wonderful, light Italian meal," MacLean suggests. "Don’t forget the wine!"
- 1 (16-ounce) box dried linguine
- ¼ cup butter, divided
- ½ cup olive oil
- 4 cloves garlic, minced
- 1 pound shrimp, peeled and deveined
- salt, to taste
- pepper, to taste
- ¼ cup dry white wine
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, finely chopped, plus more for garnish
- Parmesan cheese, for serving
- Cook the linguine to al dente, according to the package instructions. Before draining, reserve about ¼ cup of the pasta water.
- In a large sauté pan, heat 3 tablespoons of the butter and the olive oil over medium heat.
- Add the garlic, and sauté until fragrant, about 30 seconds.
- Add the shrimp, and season with a pinch of salt and pepper. Cook on each side for 1 to 2 minutes, until just turning opaque and pink.
- Add the wine and red pepper flakes, and bring to a simmer. Simmer for 3 to 5 minutes, or until the wine reduces by about half and the shrimp is cooked through.
- Remove the shrimp, and set aside.
- Stir in the remaining 1 tablespoon of butter, lemon juice, parsley, and reserved pasta water, and season with salt and pepper, to taste. Cook for another 2 to 3 minutes.
- Remove from the heat immediately, and toss with the cooked linguine.
- Serve immediately topped with the shrimp, and garnish with extra fresh chopped parsley. Add Parmesan cheese, as desired.