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a wide platter of shrimp scampi over linguine, glossy garlic butter sauce, plump pink shrimp, fresh parsley and lemon wedges scattered around, on a white plate over a linen tablecloth, bright natural light, shallow depth of field, landscape orientation

Shrimp Scampi

Shrimp sautéed with garlic butter, white wine, and lemon, finished with linguine and parsley.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp peeled and deveined
  • 12 oz linguine
  • 4 tbsp butter
  • 3 tbsp olive oil
  • 5 cloves garlic minced
  • 0.5 cup white wine
  • 1 lemon juiced
  • 0.25 cup fresh parsley chopped
  • 0.5 tsp red pepper flakes

Method
 

  1. Cook the linguine in salted boiling water until al dente, then drain.
  2. Heat the butter and olive oil in a large skillet and cook the garlic and red pepper flakes for one minute.
  3. Add the shrimp and cook for two minutes per side until pink and opaque.
  4. Pour in the white wine and lemon juice and simmer for two minutes.
  5. Toss the cooked linguine into the skillet to coat in the sauce.
  6. Finish with chopped parsley and serve right away.

Notes

Don't overcook the shrimp; they're done the moment they curl and turn pink.