Delicious Shrimp Scampi for Home Cooks

Introduction

Shrimp scampi is a classic dish that effortlessly combines the flavors of garlic, butter, and succulent shrimp. Originating from Italian-American cuisine, this dish has become a beloved staple for home cooks looking to impress without spending hours in the kitchen. With its rich sauce and al dente pasta, shrimp scampi is both comforting and elegant.

What makes shrimp scampi particularly appealing is its versatility. It can be served over pasta, with crusty bread, or even on its own as a delightful appetizer. The key to a successful shrimp scampi lies in the quality of ingredients and the timing of cooking, ensuring that each component shines through beautifully.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 8 ounces linguine or spaghetti
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (adjust to taste)
• 1/2 cup dry white wine
• Juice of 1 lemon
• Salt, to taste
• Black pepper, to taste
• 1/4 cup fresh parsley, chopped
• Grated Parmesan cheese, for serving (optional)

Directions & Preparation

1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
2. In a large skillet, melt the butter and olive oil over medium heat. Once hot, add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant, being careful not to burn the garlic.
3. Add the shrimp to the skillet in a single layer. Season with salt and black pepper. Cook for 2-3 minutes until the shrimp turns pink and opaque, flipping halfway through.
4. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Allow the mixture to simmer for 2-3 minutes to reduce slightly.
5. Add the drained pasta to the skillet, tossing to combine. If the mixture seems dry, gradually incorporate some reserved pasta water until the desired consistency is achieved.
6. Remove from heat and stir in the chopped parsley. Adjust seasoning with salt and pepper if necessary.
7. Serve immediately, garnished with additional parsley and grated Parmesan cheese if desired.

FAQs

What type of shrimp is best for shrimp scampi?

Large shrimp, preferably 16-20 count per pound, are ideal for shrimp scampi.

Can I use frozen shrimp for this recipe?

Yes, just make sure to thaw them completely before cooking.

What wine should I use for shrimp scampi?

A dry white wine like Sauvignon Blanc or Pinot Grigio works well.

Why is my shrimp scampi sauce too thin?

If the sauce is too thin, allow it to simmer longer to reduce and thicken.

Can I make shrimp scampi without pasta?

Absolutely! You can serve it over rice or enjoy it on its own.

How can I adjust the heat level in my shrimp scampi?

Add more or fewer red pepper flakes according to your spice preference.

What if my shrimp are overcooked?

If shrimp are rubbery, they were likely overcooked. Ensure to cook them just until they turn pink.

Can I scale this recipe for a larger gathering?

Yes, simply double or triple the ingredients while maintaining the same cooking times.

Conclusion

Shrimp scampi is a delightful dish that brings a taste of the coast to your kitchen. With its simple yet bold flavors, it’s perfect for a weeknight dinner or a special occasion.

Embrace the joy of cooking this classic recipe, and don’t hesitate to experiment with flavors. Whether enjoyed with a glass of wine or paired with a fresh salad, shrimp scampi is sure to please.

Recipe Card

Delicious Shrimp Scampi for Home Cooks

Shrimp Scampi made approachable with clear cues, pantry staples, and flexible swaps.

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Ingredients Method

Ingredients

  

• 1 pound large shrimp peeled and deveined
• 8 ounces linguine or spaghetti
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 cloves garlic minced
• 1/4 teaspoon red pepper flakes adjust to taste
• 1/2 cup dry white wine
• Juice of 1 lemon
• Salt to taste
• Black pepper to taste
• 1/4 cup fresh parsley chopped
• Grated Parmesan cheese for serving (optional)

Method

 

1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
2. In a large skillet, melt the butter and olive oil over medium heat. Once hot, add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant, being careful not to burn the garlic.
3. Add the shrimp to the skillet in a single layer. Season with salt and black pepper. Cook for 2-3 minutes until the shrimp turns pink and opaque, flipping halfway through.
4. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Allow the mixture to simmer for 2-3 minutes to reduce slightly.
5. Add the drained pasta to the skillet, tossing to combine. If the mixture seems dry, gradually incorporate some reserved pasta water until the desired consistency is achieved.
6. Remove from heat and stir in the chopped parsley. Adjust seasoning with salt and pepper if necessary.
7. Serve immediately, garnished with additional parsley and grated Parmesan cheese if desired.

Notes

Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.

For make-ahead, prep components separately and assemble just before heating to preserve texture.

Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.