Little Scampi
Little Scampi
Ingredients
1 lb linguine
1 lb large shrimp, peeled and deveined (tails on or off, optional)
1 tbsp kosher or sea salt (for seasoning shrimp)
1 tbsp olive oil (for searing)
4 tbsp unsalted butter, divided
4–5 cloves fresh garlic, minced
½ cup dry white wine
Juice and zest of 1 large lemon
½ tsp salt
½ tsp freshly ground black pepper
¼ cup fresh parsley, finely chopped
Reserved pasta water (as needed to loosen sauce)
Instructions
Cook the Pasta
Bring a large pot of salted water to a rolling boil.
Add the linguine and cook according to package directions until al dente.
Reserve about ½ cup of pasta water, then drain the pasta and set aside.
Sear the Shrimp
Pat the shrimp dry with paper towels, then sprinkle with kosher or sea salt.
In a large skillet, heat olive oil and 1 tablespoon butter over medium-high heat.
Add the shrimp in a single layer and sear for about 2 minutes per side, until just pink and opaque.
Remove the shrimp from the pan and set aside.
Build the Garlic Butter Sauce
Lower the heat to medium.
Add the remaining 3 tablespoons of butter to the skillet.
Stir in the minced garlic and cook gently for about 1–2 minutes, being careful not to brown or burn it.
Pour in the white wine, bring to a gentle simmer, and reduce slightly for 2–3 minutes.
Add Citrus and Combine
Stir in the lemon juice and zest for brightness.
Return the shrimp to the skillet and toss briefly to coat, warming them through without overcooking.
Season with salt and pepper to taste.
Finish the Dish
Add as much cooked linguine as your pan can hold, tossing well to coat in the sauce.
If the pasta looks dry, drizzle in a small amount of the reserved pasta water until silky and glossy.
Toss in fresh parsley for a burst of color and freshness.
Serve Immediately
Transfer to a serving platter and pour any remaining sauce over the top.
Serve hot with lemon wedges, extra parsley, or a sprinkle of grated Parmesan (optional).
Chef’s Tip:
Pair this dish with a crisp Pinot Grigio, Sauvignon Blanc, or a refreshing sparkling water with lemon — the acidity perfectly balances the buttery garlic sauce and sweet shrimp.