Shrimp Scampi Recipe

The best thing about this shrimp scampi is how quickly a handful of ingredients turns into a proper dinner. In just 25 minutes, butter, five cloves of garlic, white wine, and lemon become a glossy sauce that coats both the shrimp and the pasta. The wine adds brightness and a little acidity without making the sauce taste sharp, while the butter rounds everything out. I like using 1½ pounds of shrimp here because it gives each serving plenty of plump, juicy shrimp rather than leaving the pasta to do all the work. There is a small but important rhythm to the cooking. The garlic should soften in the butter until fragrant, not brown; browned garlic can make the sauce bitter before the wine even goes in. Once the wine simmers and reduces slightly, the shrimp cook directly in that seasoned liquid, usually just a couple of minutes per side depending on their size. They should be pink, opaque, and curled into a loose C—not tightly curled, which is a sign they have gone too far. Lemon juice stirred in near the end keeps its fresh, clean flavor, and chopped parsley gives the sauce a grassy finish that balances the richness. Cook the 12 ounces of pasta in well-salted water, and save about a cup of that water before draining. Toss the hot pasta with the finished shrimp and sauce, adding a splash of pasta water if it looks loose or greasy. The starchy water helps the butter and wine cling to the noodles instead of pooling at the bottom of the bowl. I also recommend having the shrimp peeled and deveined before you start; the cooking moves quickly, and stopping to prep them while the garlic is on the stove is how garlic gets scorched and shrimp get overcooked. If using frozen shrimp, thaw them completely and pat them very dry so they sear lightly rather than steam. This is an easy weeknight dinner, but it is polished enough for a Friday night with friends or a casual date-night meal. Serve it immediately while the sauce is silky and the shrimp are tender, with a crisp green salad and warm crusty bread for catching the lemon-butter sauce. Steamed asparagus or broccolini also works well, especially if you want something green alongside the pasta. A chilled glass of the same dry white wine used in the pan—such as Sauvignon Blanc or Pinot Grigio—makes a natural pairing.