Imagine twirling your fork into a plate of perfectly cooked shrimp, glistening with a luxurious garlic-wine sauce that promises to transport you straight to the Italian coastline. This Sara's Shrimp Scampi recipe is not just a meal—it's a culinary adventure that transforms simple ingredients into a restaurant-worthy dish you can create right in your own kitchen. In just 25 minutes, you'll be serving up a plate of pure deliciousness that will have your family and friends begging for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 pound large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1/2 cup white wine
- 1/4 cup unsalted butter
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley, chopped
- Juice of 1 lemon
- 8 ounces linguine or spaghetti
Instructions
- Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat.
- Add the linguine or spaghetti to the boiling water and cook according to package instructions until al dente, typically 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
- While the pasta is cooking, pat the shrimp dry with paper towels. Season the shrimp with salt and pepper on both sides.
- In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat until the butter is melted and begins to foam.
- Add the minced garlic to the skillet and sauté for 30-45 seconds, stirring constantly to prevent burning. The garlic should become fragrant but not brown.
- Add the seasoned shrimp to the skillet in a single layer. Cook for 1-2 minutes on each side until they turn pink and are just cooked through. Remove shrimp and set aside.
- Pour white wine into the same skillet, scraping up any browned bits from the bottom of the pan. Let the wine simmer and reduce by half, about 2-3 minutes.
- Add the remaining butter to the skillet and swirl to create a smooth sauce. Squeeze fresh lemon juice into the sauce.
- Return the cooked shrimp to the skillet and toss to coat with the sauce. If the sauce seems too thick, add a little reserved pasta water.
- Drain the cooked pasta and add it directly to the skillet. Toss everything together, ensuring the pasta is well coated with the garlic-wine sauce.
- Transfer the shrimp scampi to serving plates. Garnish generously with chopped fresh parsley.
- Serve immediately, with additional lemon wedges on the side if desired. Enjoy your homemade shrimp scampi!
Tips
- Pat those shrimp completely dry before seasoning to ensure a beautiful golden sear and prevent steaming.
- Use fresh garlic and don't let it brown—30-45 seconds of sautéing is the sweet spot for maximum flavor without bitterness.
- Always buy fresh, large shrimp and remove the tail for easier eating, unless you're going for a more rustic presentation.
- Reserve some pasta water before draining—it's liquid gold for creating a silky, clingy sauce that perfectly coats your pasta.
- Serve immediately after cooking to enjoy the shrimp at peak tenderness and the sauce at its most vibrant.
- For an extra flavor boost, consider adding a pinch of red pepper flakes or a splash of good-quality white wine.
- Choose linguine or spaghetti with a rough texture that helps sauce cling better, creating a more flavorful bite every time.
Nutrition Facts
Calories: 499kcal
Carbohydrates: 45g
Protein: 31g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 145mg
