Shrimp Scampi Recipe
Quick and easy Shrimp Scampi is on the table in 30 minutes or less! And so buttery and delicious, the whole family will love it.
I remember ordering Shrimp Scampi at a national Italian chain restaurant in high school (rhymes with Octave Pardon) and the shrimp were served with the tails on.
It just seemed like a bad idea. Was I really supposed to dig in to a pasta dish with my bare hands to get the tails off?!
Thanks to culinary school, I now know that some people like to eat shrimp with the tails on. I tried it. It was literally EXHAUSTING. My jaw got tired from the crunch.
Leave the tails on if you want to, but don’t say I didn’t warn you.
- 8 ounces spaghetti
- 2 tbsp butter
- 4 cloves garlic minced
- 1/4 cup dry white wine
- 1/4 cup lemon juice
- Salt and freshly ground black pepper
- 2 pounds large shrimp peeled and deveined
- 2 tbsp chopped fresh parsley
- Parmesan cheese for serving
- Cook linguine according to package directions; drain well.
- Meanwhile, heat butter in a large skillet over medium-high heat until foaming. Add the garlic and cook until fragrant, about 30 seconds.
- Add the wine, lemon juice, ¼ tsp salt, and 1/8 tsp pepper; bring to boil.
- Add the shrimp, cover, and cook until the shrimp are slightly translucent, about 2 minutes.
- Reduce the heat to medium and cook until the shrimp are just cooked through, about 2 minutes more.
- Add pasta to the skillet and toss to combine. Season to taste with salt and freshly ground pepper. Garnish with parsley and Parmesan cheese.