Garlic Butter Shrimp Scampi Pasta
4 servings10 min prep15 min cookEasy
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The Tale of Garlic Butter Shrimp Scampi Pasta
Story updated
In Italy, 'scampi' refers to langoustines, but Italian immigrants in the US applied the name to shrimp cooked in garlic and butter, creating an American dish with an Italian name. Shrimp scampi over pasta became a restaurant staple by the mid-20th century.
Ingredients
Scale:· 4 servings
- 12 oz linguine
- 1 lb large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/2 cup dry white wine or chicken broth
- Juice of 1 lemon
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon salt, plus more for pasta water
- 1/4 teaspoon black pepper
Instructions
- 1Cook the linguine in salted boiling water until al dente, about 9 to 10 minutes, reserving 1/2 cup pasta water before draining.
- 2While the pasta cooks, heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat.
- 3Season the shrimp with salt and pepper, add to the skillet, and cook for 1 to 2 minutes per side until pink and just cooked through, then remove and set aside.
- 4In the same skillet, add the garlic and red pepper flakes and cook for 30 seconds until fragrant.
- 5Pour in the white wine or broth and lemon juice, scraping up any browned bits, and simmer for 2 to 3 minutes to reduce slightly.
- 6Stir in the remaining butter, then return the shrimp to the skillet along with the drained linguine, tossing well and adding reserved pasta water as needed to loosen the sauce.
- 7Sprinkle with parsley and serve immediately.
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