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Name: Classic Shrimp Scampi
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 pound large shrimp, peeled and deveined; 8 ounces linguine or spaghetti; 3 tablespoons unsalted butter; 2 tablespoons olive oil; 4 cloves garlic, minced; 1/4 teaspoon red pepper flakes; 1/2 cup dry white wine; 1 lemon, zested and juiced; 1/4 cup chopped fresh parsley; Salt and black pepper, to taste; Lemon wedges, for serving

Classic Shrimp Scampi

miradugm

Shrimp scampi is a classic Italian-American dish that delivers bright, garlicky flavors and a luxurious, buttery sauce. The combination of tender shrimp, al dente pasta, and a vibrant lemon-garlic-wine sauce creates a meal that feels both elegant and comforting. What makes this recipe special is its simplicity and speed—perfect for a weeknight dinner that feels like a restaurant treat. A sprinkle of fresh parsley and a squeeze of lemon at the end bring freshness and color, while the red pepper flakes add a gentle kick. It’s a crowd-pleaser that’s easy to master and endlessly satisfying.

Ingredients

Instructions

Bring a large pot of salted water to a boil. Cook the linguine or spaghetti according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain the pasta.
While the pasta cooks, heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat.
Add the minced garlic and red pepper flakes, sauté for 1 minute until fragrant but not browned.
Add the shrimp in a single layer. Season with salt and black pepper. Cook for 1-2 minutes per side until the shrimp turn pink and opaque. Remove shrimp to a plate and set aside.
Pour the white wine and lemon juice into the skillet. Bring to a simmer and cook for 2-3 minutes, scraping up any browned bits.
Return the shrimp to the skillet. Add the cooked pasta, lemon zest, remaining tablespoon of butter, and reserved pasta water as needed to loosen the sauce. Toss everything together until well combined.
Stir in the chopped parsley. Taste and adjust seasoning with salt and pepper.
Serve immediately with extra parsley and lemon wedges.