Ingredients
Scale
- 1 pound large shrimp, peeled and deveined (tails-on or off, based on preference)
- 8 ounces linguine, spaghetti or angel hair pasta
- 6 Tbsp. Butter
- 4 Tbsp. Olive oil
- 4 LARGE Cloves garlic, minced (fresh, not jarred)
- 1/4 teaspoon Red pepper flakes (adjust to your spice preference)
- Zest of 1 Lemon
- Juice of 1 lemon
- 1/2 Cup White wine (optional, can substitute with chicken broth)
- 1/4 Cup Chopped Fresh parsley
- Salt and black pepper to taste
- Grated Parmesan cheese for serving (optional)
- Lemon wedges for serving
Instructions
- Peel and devein the shrimp, reserving the shells.
- In a small saucepan over very low heat, combine the wine and shrimp shells. As the wine warms up, it will infuse with the flavors from the shells, creating an aromatic base for the sauce.
- Cook the pasta according to the package instructions until al dente. Keep it in the pot.
- In a large skillet over medium heat, melt the olive oil and butter.
- Sauté the minced garlic and red pepper flakes in the skillet for about 1 minute until the garlic becomes fragrant.
- Add the shrimp to the skillet and cook them for 4 minutes without flipping. This ensures they cook evenly and develop a flavorful crust.
- Strain the infused wine from the saucepan and pour it into the skillet with the shrimp. Allow the wine to reduce for 2-3 minutes, intensifying the sauce’s flavors.
- Add the lemon zest and lemon juice to the skillet.
- Scoop some of the pasta and little of the pasta water and add it to the skillet. Add more pasta and water until you get the desired sauce to pasta ratio.
- Toss in the chopped parsley, and season the shrimp scampi with salt and black pepper to taste.
- Plate the shrimp scampi and garnish with fresh parsley and lemon wedges.
