🍤 Italian Shrimp Scampi (Authentic Style)
Shrimp Scampi is an Italian-American classic made with shrimp sautéed in garlic, butter, olive oil, white wine, and lemon. In Italy, “scampi” refers to langoustines, but this delicious shrimp version is what most people know and love.
Ingredients (Serves 4)
1 lb (450g) large shrimp, peeled & deveined
Salt and freshly ground black pepper
3 tbsp olive oil
3 tbsp unsalted butter
4 cloves garlic, minced
½ tsp red pepper flakes (optional)
½ cup dry white wine (like Pinot Grigio)
Juice of 1 lemon
Zest of ½ lemon
¼ cup fresh parsley, chopped
8 oz linguine or spaghetti
Freshly grated Parmesan (optional)
Instructions
1️⃣ Cook the Pasta
Bring a large pot of salted water to a boil.
Cook linguine until al dente.
Reserve ½ cup pasta water, then drain.
2️⃣ Sauté the Shrimp
Pat shrimp dry and season with salt & pepper.
Heat olive oil and 2 tbsp butter in a large skillet over medium heat.
Add shrimp in a single layer. Cook 1–2 minutes per side until pink.
Remove shrimp and set aside (don’t overcook!).
3️⃣ Build the Sauce
In the same pan, add remaining butter.
Add garlic and red pepper flakes; sauté 30 seconds until fragrant.
Pour in white wine; simmer 2–3 minutes to reduce slightly.
Stir in lemon juice and zest.
4️⃣ Combine Everything
Return shrimp to the skillet.
Add drained pasta and toss well.
Add a splash of reserved pasta water if needed to loosen sauce.
Stir in parsley and adjust seasoning.
5️⃣ Serve
Plate immediately.
Top with extra parsley and optional Parmesan.
Serve with crusty Italian bread.
Pro Tips
Use fresh shrimp for best flavor.
Don’t brown the garlic — it turns bitter.
For a richer version, add a splash of heavy cream.
For a lighter version, skip butter and use extra olive oil.
If you’d like, I can also give you:
🇮🇹 A traditional Italian (no cream, no cheese) version
🍷 Wine pairing suggestions
🧄 A baked shrimp scampi version
🥖 Or a low-carb / keto adaptatio
