Easy Shrimp Scampi: The Perfect Weeknight Indulgence
- Vincent Rossi
- Jan 24
- 2 min read
Updated: Feb 1

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Yields: 4 servings
Prep time: 15 minutes
Cook time: 10 minutes
Ingredients:
1 pound large shrimp, peeled and deveined
1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
1/4 cup unsalted butter, cut into pieces
1/4 cup extra virgin olive oil
4 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/4 cup chopped fresh parsley
1 tablespoon lemon juice
Salt and freshly ground black pepper to taste
1 pound linguine pasta
Instructions:
Prepare the pasta: Cook linguine according to package directions. Drain, reserving about 1 cup of the pasta cooking water.
Sauté the garlic: While the pasta is cooking, melt butter with olive oil in a large skillet over medium heat. Add garlic and red pepper flakes and cook until fragrant (about 30 seconds), being careful not to burn the garlic.
Cook the shrimp: Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from skillet and set aside.
Deglaze the pan: Pour white wine and lemon juice into the skillet, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes, allowing the sauce to reduce slightly.
Combine and serve: Return shrimp to the skillet. Add the cooked linguine and parsley to the skillet, tossing to coat. If the sauce seems too thick, add a little of the reserved pasta water until desired consistency is reached. Season with salt and pepper to taste. Serve immediately.
Tips and Variations:
For a richer flavor, use a combination of butter and olive oil.
If you don't have white wine, you can substitute with chicken broth.
Add a pinch of dried oregano or basil for an extra layer of flavor.
For a spicier dish, increase the amount of red pepper flakes.
Serve with crusty bread for dipping into the delicious sauce.
Garnish with grated Parmesan cheese if desired.
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