shrimp scampi
Ingredients
- 1.5 lbs large shrimp (16-20 count), peeled and deveined
- 6 tbsp extra-virgin olive oil, divided
- 8 cloves garlic, thinly sliced
- 1/4 tsp red pepper flakes
- 1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tbsp unsalted butter
- 1/4 cup fresh flat-leaf parsley, chopped
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 lb pasta (linguine or spaghetti)
- Zest of 1 lemon
- Pinch of sea salt for finishing
Instructions
- Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente (follow package directions minus 1 minute). Reserve 1 cup pasta water, then drain and set aside.
- While pasta cooks, pat shrimp dry with paper towels and season evenly with kosher salt and black pepper on both sides.
- Heat 3 tbsp olive oil in a large skillet over medium-high heat (about 375°F). When oil shimmers, add shrimp in a single layer. Cook undisturbed for 90 seconds until bottoms are opaque pink, then flip and cook 60 seconds more. Transfer to a plate.
- Reduce heat to medium. Add remaining 3 tbsp oil to the skillet. Add sliced garlic and red pepper flakes, stirring constantly for 45 seconds until fragrant but not browned.
- Deglaze the pan with white wine, scraping up browned bits with a wooden spoon. Simmer for 2 minutes until wine reduces by half. Add lemon juice and stir.
- Return shrimp to the skillet along with any accumulated juices. Swirl in butter until fully incorporated, about 1 minute. Taste and adjust seasoning with additional salt if needed. Do not overcook shrimp—they should be just cooked through.
- Add cooked pasta directly to the skillet and toss continuously for 1-2 minutes, adding pasta water a few tablespoons at a time to create a silky sauce that coats the noodles. The sauce should be loose and glossy, not dry.
- Remove from heat. Fold in fresh parsley and lemon zest. Divide among bowls and finish with a pinch of sea salt and additional black pepper. Serve immediately.
Inspired by Robbie Jester’s winning shrimp scampi. This is a plausible recreation, not the chef’s original recipe.