Lemon-Garlic Shrimp Scampi

This classic shrimp scampi gets its glossy, cream-free finish by tossing barely cooked linguine and tender shrimp in a reduced garlic-wine butter sauce loosened with starchy pasta water.

30 min

4 servings

Tender shrimp and glossy linguine are coated in lemon-garlic butter sauce with parsley.

Ingredients

12 oz linguine

1 1/2 lb large shrimp, peeled and deveined

1 1/2 tsp kosher salt, divided

3 tbsp extra-virgin olive oil

6 tbsp unsalted butter, divided

6 garlic cloves, thinly sliced

1/2 tsp red-pepper flakes

1 lemon, zested and juiced

1/3 cup chopped fresh parsley

Equipment

Large pot · Large skillet · Tongs · Microplane or fine grater · Measuring cup

Protect tender shrimp

Shrimp are done when opaque and loosely C-shaped. Move them off the heat before the sauce so the final toss only warms them through.

Serve promptly

Plate immediately in warm shallow bowls with lemon wedges and a little extra parsley; the emulsion is at its glossiest straight from the pan.

Prepare pasta and shrimp

01. Start a pot of well-salted water and reserve a cup of its cooking water before draining the linguine.

02. Dry and season the shrimp well; a dry surface gives them a quick sear rather than a watery steam.

03. Cook linguine two minutes short of al dente so it can finish in the sauce without softening too far.

Sear and build flavor

04. Sear shrimp in a single layer just until opaque, then move them to a plate before they turn tightly curled and rubbery.

05. Lower the heat before adding garlic and pepper flakes, stirring only until fragrant and pale.

06. Use dry white wine, or unsalted seafood stock for a nonalcoholic pan sauce, and reduce it by half while scraping up the fond.

Finish the scampi

07. Whisk cold butter, lemon zest, juice, and pasta water into the reduction until it becomes glossy and cohesive.

08. Toss pasta, shrimp, parsley, and salt through the sauce only until coated; loosen with another splash of pasta water if it tightens.