Shrimp Scampi
Garlic-butter shrimp, white wine and lemon and over linguine.
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Slice the garlic, don't mince it. Sliced garlic cooks more evenly in the oil - minced garlic has too much surface area and goes from raw to burnt in seconds. Pale gold is your target color.
Ingredients
Everything below makes 4 servings.
- 1¼ lblarge peeled shrimpdeveined, patted dry
- 12 ozlinguine
- 3 tbspolive oil
- 5 tbspunsalted buttercubed
- 1 mediumshallotminced
- 6garlic clovesthinly sliced
- ½ tspred pepper flake
- ½ cupdry white wine
- 3 tbspfresh lemon juicefrom about 1.5 lemons
- 1 tsplemon zestfrom 1 lemon, on a microplane
- ⅓ cupfresh parsleychopped
- ⅓ cupgrated parmesanfor finishing
- 1½ tspkosher salt
- ½ tspfreshly ground black pepper
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 620calories
- 38gprotein
- 62gcarbs
- 22gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Bring a large pot of well-salted water to a boil (you want it tasting like the sea).
- Pat shrimp very dry - wet shrimp steam instead of sear. Season with ½ tsp salt and pepper.
- Mince shallot. Thinly slice garlic - slicing (not mincing) means it won't burn as fast.
- Zest a lemon on a microplane (1 tsp zest), then juice lemons for 3 tbsp juice. Chop parsley.
Boil pasta
Drop linguine into boiling salted water. Cook 1 min less than package directions - it'll finish in the sauce. Reserve 1 cup pasta water before draining.
9 min · hands onSear shrimp
Heat olive oil in skillet over medium-high until shimmering. Add shrimp in a single layer; cook 60-75 sec per side until just pink and curled - pull them early, they'll finish in the sauce. Transfer to a plate.
2 min · hands onBloom aromatics
Reduce heat to medium. Add remaining olive oil and butter. Add shallot, cook 1 min. Add garlic and red pepper flake; cook 60-90 sec until garlic is pale gold and fragrant - don't let it brown or it turns bitter.
2 min · hands onDeglaze
Pour in white wine and lemon juice. Reduce by about half, 2 min. Whisk in remaining butter, one tablespoon at a time, off direct high heat - it'll go glossy and slightly thickened.
3 min · hands onToss and finish
Return shrimp and any resting juices to the pan. Add drained linguine and 1/4 cup pasta water. Toss vigorously 1 min - the starch from the pasta water emulsifies the sauce so it clings. Add more pasta water 2 tbsp at a time if it tightens. Off heat, scatter lemon zest, parsley, and parm.
2 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Cook 30 sec longer per side. Adds about 1 minutes.
Sear scallops 1 min/side instead of shrimp - same approach.
Skip pasta - serve scampi in a shallow bowl with bread to mop up the sauce. Saves about 10 minutes.
Angel hair cooks faster (3 min); same tossing approach. Saves about 5 minutes.
What keeps
Shrimp turn rubbery on the second pass - this dish is fresh-only. Cook to order.
If you must batch, undercook the shrimp by 1 min and reheat gently in the sauce, but it won't be the same.
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