My fingers literally still smell like garlic as I’m typing out this post, and I’m not mad about it because this shrimp scampi I made for lunch was AH-MAY-ZINGGGGGG. This is easily one of the best and most simple pasta recipes I’ve made, and with Valentine’s Day coming right around the corner, you can treat your bae to something extra gourmet without any of the hassle.
I was actually inspired to make this recipe after a friend texted me asking for help because she was making shrimp scampi for her girlfriend’s family and was having a wine dilemma. Clearly I am no kitchen expert so I figured the only way to really test this out was to try the recipe myself. But we came to a good enough conclusion that less wine in the sauce=more for drinking. So I’d say that was a win(e)-win(e) solution. *slow claps for my Dad jokes heh heh*
Since I made paella just a couple days ago, I happened to have this cheap Sauvignon Blanc laying around the kitchen. Although wine is traditionally used in shrimp scampi recipes, a quick browse on the web shows that you can substitute broth instead. And please, if you do love your wines, buy a good dry white wine that you will actually drink. (Sadly, mine will most likely be poured down the drain. But if you are looking for cheap $3 white wine, hit up Trader Joe’s.)
Couple of notes:
-pasta water will be a lot starchier, and when added to the sauce, gives it a thicker texture (add more butter/olive oil if necessary, although this recipe has already been adjusted)
-the shrimp shells are PACKED with flavor. I decided to leave the shells on while simmering the sauce, and that’s what gives the sauce all of the delicious shrimpy goodness. If you prefer to serve your shrimps shell-less, you can peel off the shells and simmer them in the sauce for about 8-10 minutes after adding the wine, then remove all the shells and resume cooking your de-shelled shrimp.
*cue Bella Notte* OHHHHH THIS IS THE NITEEEEEEE IT’S A BEAUTIFULLLL NITEEEEE…
PROVECHO!!!!! & a very bella notte to you 🙂
- 2 tablespoons butter
- 3 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- 1/2 cup dry white wine or broth
- 3/4 teaspoon kosher salt, or to taste
- 1/4 teaspoon crushed red pepper flakes, or to taste
- Freshly ground black pepper
- 1 pound large or extra-large shrimp, shelled
- 1/3 cup chopped parsley
- 1/2 cup pasta water
- 1 box (16 oz.) linguini
- Freshly squeezed juice of half a lemon
- Bring water to boil over medium high-heat, add salt for flavor.
- Add pasta and stir, return to rapid boil.
- Cook uncovered, stirring occasionally and follow package instructions (cook for ~8-10 minutes depending on hardness of pasta).
- Save 1/2 cup pasta water for sauce.
- Drain remaining.
- Melt butter and olive oil in large skillet over low-medium heat.
- Add minced garlic, sauté until fragrant, about 1 minute.
- Add wine or broth, salt, red pepper flakes, and black pepper, bring to simmer.
- Add in 1/2 cup pasta water.
- Add in shelled shrimp.
- Simmer for about 4-8 minutes (depending on size of shrimp), or until shrimp is pink/cooked.
- Stir in parsley and lemon juice.
- Serve with pasta.