Ingredients
For the Shrimp Scampi:
1 pound large shrimp, peeled and deveined (tails on or off, your preference)
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
4 tablespoons unsalted butter
4–5 garlic cloves, minced
1/2 cup dry white wine (e.g., Sauvignon Blanc) or chicken broth
1/4 teaspoon red pepper flakes (optional, for a slight kick)
Juice of 1 lemon (about 2–3 tablespoons)
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese (optional)
For Serving:
8 ounces linguine, spaghetti, or angel hair pasta (cooked al dente)
Crusty bread (for dipping, optional)
Instructions
Cook the Pasta:
If serving over pasta, bring a large pot of salted water to a boil and cook the pasta until al dente. Drain, reserve 1/4 cup of pasta water, and set aside.
Prepare the Shrimp:
Pat the shrimp dry with paper towels and season with salt and pepper.
Cook the Shrimp:
Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1–2 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside.
Make the Sauce:
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant (about 1 minute).
Stir in the white wine (or chicken broth) and red pepper flakes (if using). Bring to a simmer and let the sauce reduce slightly (about 2–3 minutes).
Add the lemon juice and season the sauce with salt and pepper to taste.
Combine Shrimp and Sauce:
Return the shrimp to the skillet and toss to coat in the sauce. Cook for 1–2 minutes to warm the shrimp.
Serve:
Toss the cooked pasta directly into the skillet with the shrimp and sauce. Add the reserved pasta water, if needed, to loosen the sauce.
Sprinkle with chopped parsley and grated Parmesan cheese, if desired.
