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Abdul Rehman

Shrimp Scampi — Garlic Butter Pasta Done Right

A classic shrimp scampi with linguine in a garlic butter lemon sauce, made without wine and ready in 30 minutes. The sauce is built to cling rather than pool, and the shrimp stay tender with a simple two-step technique.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Dish
Cuisine: Italian-American
Calories: 485
Ingredients Method

Ingredients
  

For the Shrimp
  • 450 g 1 lb large shrimp (21–25 count), peeled and deveined
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper freshly cracked
  • 1/4 tsp red pepper flakes
For the Sauce
  • 3 tbsp unsalted butter divided
  • 2 tbsp olive oil
  • 6 cloves garlic minced
  • 125 ml 1/2 cup low-sodium chicken broth
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp fresh flat-leaf parsley finely chopped
For the Pasta
  • 300 g 10.5 oz linguine
  • 1 tbsp coarse salt for pasta water
  • 60 ml 1/4 cup reserved pasta water

Method
 

  1. Boil salted water and cook linguine until al dente, 8–9 minutes. Reserve 60ml pasta water before draining. Do not rinse.
  2. Pat shrimp dry. Season with salt, pepper, and red pepper flakes.
  3. Heat 1 tbsp butter and olive oil in a large skillet over medium-high. Sear shrimp 1.5–2 minutes per side until pink and curled to a loose C shape (63°C / 145°F internal). Remove to a plate.
  4. Reduce heat to medium. Add remaining 2 tbsp butter. Cook garlic 60–90 seconds, stirring constantly, until fragrant.
  5. Pour in chicken broth. Scrape the pan. Add lemon juice and zest. Simmer 2–3 minutes until reduced by a third.
  6. Add drained linguine and reserved pasta water. Toss over medium heat 1–2 minutes until sauce is glossy and clings to the pasta.
  7. Return shrimp to the pan. Toss 30–45 seconds to warm through. Remove from heat. Top with parsley and serve immediately.