Name: Shrimp Scampi & Linguini Recipe
Ingredients: 1 lb. Linguini: Linguini, meaning “little tongues” in Italian, is the classic pasta choice for shrimp scampi, and for good reason. Its slightly flattened, elliptical shape provides a wonderful surface area to cling to the luscious scampi sauce, ensuring each strand is coated in flavor. While linguini is traditional, you can also use spaghetti, fettuccine, or even angel hair pasta. Look for high-quality semolina pasta for the best texture and flavor. Bronze-die extruded pasta, often indicated on the packaging, tends to have a rougher surface, which helps the sauce adhere even better. For a richer flavor, you might even consider egg pasta, although semolina is the more authentic choice for scampi.; 4 TBSP (Tablespoons) Butter: Butter is the foundation of the rich and velvety scampi sauce. It provides a luxurious mouthfeel and carries the aromatic flavors of garlic and shallots beautifully. Unsalted butter is recommended as it allows you to control the overall saltiness of the dish. You can use either regular dairy butter or a high-quality European-style butter for an even richer flavor due to its higher fat content. For a slightly nutty and complex flavor, consider using brown butter (beurre noisette) as part of your butter quantity, but for a classic scampi, regular unsalted butter is perfect.; 4 TBSP Extra-Virgin Olive Oil: Extra-virgin olive oil adds another layer of richness and fruity depth to the scampi sauce. It also has a higher smoke point than butter alone, which helps prevent the butter from burning when sautéing the shallots and garlic. Choose a good quality extra-virgin olive oil with a pleasant aroma and flavor. Italian or Mediterranean olive oils are excellent choices. The olive oil should be fruity and slightly peppery, not bitter or rancid.; 2 Shallots, Finely Diced: Shallots are the aromatic backbone of the scampi. Their delicate, slightly sweet, and garlicky flavor is milder and more refined than that of onions or garlic alone. Finely dicing the shallots ensures they cook quickly and evenly, releasing their flavor into the butter and olive oil. If shallots are unavailable, you can substitute with half a small yellow onion, finely diced, or even the white part of a scallion. However, shallots truly contribute a unique depth of flavor that elevates the scampi.; ¾ cup Grated Parmesan Cheese: Parmesan cheese is essential for adding a salty, umami-rich, and nutty finish to the shrimp scampi. It melts into the sauce, creating a creamy texture and enhancing the overall flavor profile. Freshly grated Parmesan Reggiano is highly recommended for its superior flavor and texture compared to pre-grated Parmesan. The hard, granular texture of Parmesan Reggiano adds a delightful bite and its complex, savory taste is unmatched. Avoid using pre-grated Parmesan in a can, as it often contains cellulose and lacks the fresh, robust flavor of freshly grated cheese.; 2 Teaspoons Minced Garlic: Garlic is a quintessential ingredient in scampi, providing its signature pungent and savory flavor. Freshly minced garlic is crucial for the best taste. Pre-minced garlic in jars often lacks the same intensity and freshness. Mincing the garlic finely allows its flavor to infuse quickly into the butter and oil. Adjust the amount of garlic to your preference; some prefer a more garlicky scampi, while others prefer a milder flavor. Remember that garlic flavor intensifies as it cooks, so be mindful not to burn it, as burnt garlic can taste bitter.; 1 lb. Shrimp, Peeled and Deveined: Shrimp is the star of the dish, offering a delicate sweetness and satisfying texture. Use fresh or frozen shrimp that has been thawed completely. Peeled and deveined shrimp is essential for convenience and cleanliness. Size is a matter of preference, but medium to large shrimp (21-30 count per pound) are ideal as they cook quickly and remain succulent. Look for shrimp that is firm, has a fresh, ocean-like smell, and is not slimy or discolored. For the best flavor and sustainability, consider wild-caught shrimp, but responsibly sourced farmed shrimp is also a good option.; ½ cup Dry White Cooking Wine: Dry white cooking wine adds acidity and complexity to the scampi sauce. It deglazes the pan, lifting up flavorful browned bits left behind after sautéing the shallots, garlic, and shrimp. A dry white wine like Pinot Grigio, Sauvignon Blanc, or dry Vermouth works well. Avoid sweet wines or “cooking wines” that often contain added salt and preservatives. If you prefer to omit the wine, you can substitute with chicken broth or seafood broth for moisture and flavor.; 2 TBSP Lemon Juice: Fresh lemon juice is the bright, zesty counterpoint to the richness of the butter and olive oil. It adds acidity that balances the flavors and brightens the entire dish. Freshly squeezed lemon juice is essential for the best flavor. Bottled lemon juice often lacks the vibrant, fresh taste of freshly squeezed juice. Lemon juice should be added towards the end of cooking to preserve its bright flavor.; 2 TBSP Fresh Parsley, Chopped: Fresh parsley adds a vibrant green color, fresh herbaceousness, and a touch of peppery flavor to the scampi. Italian flat-leaf parsley is preferred for its bolder flavor compared to curly parsley. Chop the parsley finely just before adding it to the dish to maximize its freshness and aroma. Parsley is added at the end of cooking to retain its fresh flavor and vibrant color.

Ingredients

Scale

1 lb. Linguini: Linguini, meaning “little tongues” in Italian, is the classic pasta choice for shrimp scampi, and for good reason. Its slightly flattened, elliptical shape provides a wonderful surface area to cling to the luscious scampi sauce, ensuring each strand is coated in flavor. While linguini is traditional, you can also use spaghetti, fettuccine, or even angel hair pasta. Look for high-quality semolina pasta for the best texture and flavor. Bronze-die extruded pasta, often indicated on the packaging, tends to have a rougher surface, which helps the sauce adhere even better. For a richer flavor, you might even consider egg pasta, although semolina is the more authentic choice for scampi.

4 TBSP (Tablespoons) Butter: Butter is the foundation of the rich and velvety scampi sauce. It provides a luxurious mouthfeel and carries the aromatic flavors of garlic and shallots beautifully. Unsalted butter is recommended as it allows you to control the overall saltiness of the dish. You can use either regular dairy butter or a high-quality European-style butter for an even richer flavor due to its higher fat content. For a slightly nutty and complex flavor, consider using brown butter (beurre noisette) as part of your butter quantity, but for a classic scampi, regular unsalted butter is perfect.

4 TBSP Extra-Virgin Olive Oil: Extra-virgin olive oil adds another layer of richness and fruity depth to the scampi sauce. It also has a higher smoke point than butter alone, which helps prevent the butter from burning when sautéing the shallots and garlic. Choose a good quality extra-virgin olive oil with a pleasant aroma and flavor. Italian or Mediterranean olive oils are excellent choices. The olive oil should be fruity and slightly peppery, not bitter or rancid.

2 Shallots, Finely Diced: Shallots are the aromatic backbone of the scampi. Their delicate, slightly sweet, and garlicky flavor is milder and more refined than that of onions or garlic alone. Finely dicing the shallots ensures they cook quickly and evenly, releasing their flavor into the butter and olive oil. If shallots are unavailable, you can substitute with half a small yellow onion, finely diced, or even the white part of a scallion. However, shallots truly contribute a unique depth of flavor that elevates the scampi.

¾ cup Grated Parmesan Cheese: Parmesan cheese is essential for adding a salty, umami-rich, and nutty finish to the shrimp scampi. It melts into the sauce, creating a creamy texture and enhancing the overall flavor profile. Freshly grated Parmesan Reggiano is highly recommended for its superior flavor and texture compared to pre-grated Parmesan. The hard, granular texture of Parmesan Reggiano adds a delightful bite and its complex, savory taste is unmatched. Avoid using pre-grated Parmesan in a can, as it often contains cellulose and lacks the fresh, robust flavor of freshly grated cheese.

2 Teaspoons Minced Garlic: Garlic is a quintessential ingredient in scampi, providing its signature pungent and savory flavor. Freshly minced garlic is crucial for the best taste. Pre-minced garlic in jars often lacks the same intensity and freshness. Mincing the garlic finely allows its flavor to infuse quickly into the butter and oil. Adjust the amount of garlic to your preference; some prefer a more garlicky scampi, while others prefer a milder flavor. Remember that garlic flavor intensifies as it cooks, so be mindful not to burn it, as burnt garlic can taste bitter.

1 lb. Shrimp, Peeled and Deveined: Shrimp is the star of the dish, offering a delicate sweetness and satisfying texture. Use fresh or frozen shrimp that has been thawed completely. Peeled and deveined shrimp is essential for convenience and cleanliness. Size is a matter of preference, but medium to large shrimp (21–30 count per pound) are ideal as they cook quickly and remain succulent. Look for shrimp that is firm, has a fresh, ocean-like smell, and is not slimy or discolored. For the best flavor and sustainability, consider wild-caught shrimp, but responsibly sourced farmed shrimp is also a good option.

½ cup Dry White Cooking Wine: Dry white cooking wine adds acidity and complexity to the scampi sauce. It deglazes the pan, lifting up flavorful browned bits left behind after sautéing the shallots, garlic, and shrimp. A dry white wine like Pinot Grigio, Sauvignon Blanc, or dry Vermouth works well. Avoid sweet wines or “cooking wines” that often contain added salt and preservatives. If you prefer to omit the wine, you can substitute with chicken broth or seafood broth for moisture and flavor.

2 TBSP Lemon Juice: Fresh lemon juice is the bright, zesty counterpoint to the richness of the butter and olive oil. It adds acidity that balances the flavors and brightens the entire dish. Freshly squeezed lemon juice is essential for the best flavor. Bottled lemon juice often lacks the vibrant, fresh taste of freshly squeezed juice. Lemon juice should be added towards the end of cooking to preserve its bright flavor.

2 TBSP Fresh Parsley, Chopped: Fresh parsley adds a vibrant green color, fresh herbaceousness, and a touch of peppery flavor to the scampi. Italian flat-leaf parsley is preferred for its bolder flavor compared to curly parsley. Chop the parsley finely just before adding it to the dish to maximize its freshness and aroma. Parsley is added at the end of cooking to retain its fresh flavor and vibrant color.

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Instructions

Prepare the Pasta: Begin by setting up your pasta cooking station. Fill a large pot with plenty of water – at least 4 quarts for 1 pound of linguini. Generously salt the water with a couple of tablespoons of salt. Salting the pasta water is crucial as it seasons the pasta from the inside out, enhancing its flavor. Bring the water to a rolling boil over high heat. Once boiling, carefully add the linguini to the pot, stirring immediately to prevent sticking. Ensure the pasta is fully submerged in the water. Return the water to a boil and then reduce the heat slightly to maintain a steady boil. Cover the pot to help bring the water back to a boil quickly and then remove the lid slightly to prevent boil-over.

Cook the Pasta Al Dente: Cook the linguini according to package directions, usually about 8-10 minutes, but check for “al dente” texture starting around 6 minutes. “Al dente” means “to the tooth” in Italian, referring to pasta that is cooked through but still firm to the bite, not mushy. Start testing for doneness around 6 minutes by using tongs to pull out a strand of pasta and tasting it. It should be slightly firm in the center. Drain the pasta in a colander as soon as it reaches al dente. Do not rinse the pasta after draining, as rinsing removes the starch that helps the sauce adhere to the pasta. Reserve about ½ cup of pasta cooking water before draining. This starchy water can be added to the scampi sauce later to help emulsify it and create a silkier texture.

Sauté Shallots and Garlic: While the pasta is cooking, prepare the scampi sauce. Place a large skillet over medium-high heat. Once the skillet is hot, add 2 tablespoons of butter and 2 tablespoons of extra-virgin olive oil. Allow the butter to melt completely and shimmer in the oil. Add the finely diced shallots to the skillet and sauté them, stirring frequently, until they become translucent and softened, about 3-4 minutes. Be careful not to brown the shallots at this stage; you want them to become tender and aromatic. Next, add the minced garlic to the skillet and sauté for another minute, or until fragrant. Stir constantly to prevent the garlic from burning, as burnt garlic can become bitter. The aroma of sautéing shallots and garlic is a key indicator of when they are ready and will fill your kitchen with enticing smells.

Cook the Shrimp: Increase the heat slightly to medium-high. Add the peeled and deveined shrimp to the skillet in a single layer. Avoid overcrowding the pan, as this can steam the shrimp instead of searing them. Cook the shrimp for about 2-3 minutes per side, or until they turn pink and opaque. Shrimp cooks very quickly, so be vigilant not to overcook them, as overcooked shrimp can become rubbery and tough. They are done when they are uniformly pink and curled into a “C” shape. Remove the cooked shrimp from the skillet with tongs and set them aside on a plate to keep warm. Leaving the shrimp aside while you build the sauce prevents them from overcooking and ensures they remain tender.

Deglaze and Build the Sauce: Reduce the heat to medium. Pour the dry white cooking wine into the skillet, scraping up any browned bits from the bottom of the pan with a spatula. This process, called deglazing, is crucial for capturing all the flavorful fond (browned bits) and incorporating it into the sauce. Bring the wine to a gentle boil and let it reduce slightly for about 1-2 minutes, allowing the alcohol to evaporate and the flavors to concentrate. Add the remaining 2 tablespoons of butter and 2 tablespoons of extra-virgin olive oil to the skillet. Stir until the butter is melted and emulsified into the wine, creating a richer sauce base.

Finish the Scampi: Return the cooked shrimp to the skillet. Add the fresh lemon juice and chopped fresh parsley. Toss gently to combine everything and heat through for about a minute, ensuring the shrimp are warmed and coated in the sauce. Sprinkle the grated Parmesan cheese over the shrimp and sauce in the skillet. Toss again to melt the cheese and incorporate it into the sauce, creating a creamy, cheesy finish. If the sauce seems too thick, you can add a splash of the reserved pasta cooking water to loosen it to your desired consistency.

Serve Immediately: Spoon the shrimp scampi mixture generously over the drained linguini. Serve immediately while hot. Garnish with extra grated Parmesan cheese and a sprinkle of fresh parsley, if desired. A wedge of lemon on the side is also a nice touch for those who like an extra squeeze of lemon juice. Serve immediately to enjoy the pasta and shrimp at their best texture and flavor.

Nutrition

Serving Size: One Normal Portion
Calories: 550-650 kcal
Sugar: 5-7g
Sodium: 600-800mg
Fat: 25-35g
Saturated Fat: 10-15g
Carbohydrates: 50-60g
Fiber: 3-4g
Protein: 35-40g
Cholesterol: 250-300mg