Coastal Lemon Garlic Shrimp Scampi Eleganza
A sophisticated Italian-American seafood classic featuring succulent jumbo shrimp sautéed in butter, extra virgin olive oil, fresh garlic, white wine, and bright lemon before being tossed with delicate linguine and finished with fresh parsley and Parmesan. This gourmet Shrimp Scampi is light, buttery, aromatic, and packed with vibrant citrus flavor, making it an elegant dinner that's surprisingly quick to prepare.
Coastal Lemon Garlic Shrimp Scampi Eleganza
shopping_basketIngredients
- Large Shrimp1 1/2 lbs (680g), peeled and deveined
- Linguine12 oz (340g)
- Unsalted Butter6 tbsp, divided
- Extra Virgin Olive Oil2 tbsp
- Garlic6 cloves, finely minced
- Dry White Wine1/2 cup
- Fresh Lemon Juice3 tbsp
- Lemon Zest1 tsp
- Red Pepper Flakes1/4 tsp, optional
- Fresh Parsley1/4 cup, finely chopped
- Parmigiano-Reggiano1/2 cup, freshly grated, for serving
- Fine Sea Salt1 tsp, plus more for pasta water
- Freshly Ground Black Pepper1/2 tsp
Nutrition Per Serving
Calories
595
Protein
35g
Fat
25g
Carbs
54g
restaurantInstructions
Cook the Pasta
Bring a large pot of generously salted water to a boil. Add the linguine and cook until al dente according to the package directions. Reserve 1 cup of the pasta water before draining.
The reserved pasta water contains starch that helps create a silky, restaurant-style sauce.
Season the Shrimp
Pat the shrimp completely dry using paper towels. Season both sides with the salt and freshly ground black pepper. Dry shrimp sear more effectively and develop a beautiful golden color.
Sear the Shrimp
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Arrange the shrimp in a single layer and cook for about 1½ to 2 minutes per side until they turn pink and lightly golden. Transfer the shrimp to a plate.
Shrimp cook very quickly. Remove them as soon as they curl into a loose 'C' shape to keep them tender.
Build the Garlic Sauce
Reduce the heat to medium. Add the remaining butter, minced garlic, and optional red pepper flakes to the skillet. Cook for about 30 seconds until fragrant, stirring constantly to prevent the garlic from browning.
Deglaze the Pan
Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Simmer for 3 to 4 minutes until the wine reduces by about half, concentrating its flavor.
Finish the Sauce
Stir in the fresh lemon juice and lemon zest. Simmer for another minute, then taste and adjust with additional lemon juice or salt if needed.
Fresh lemon juice should always be added toward the end of cooking to preserve its bright citrus flavor.
Combine the Pasta
Add the cooked linguine directly to the skillet and toss to coat in the garlic butter sauce. Gradually add small amounts of the reserved pasta water until the sauce lightly coats every strand of pasta.
Return the Shrimp
Add the cooked shrimp back to the skillet along with half of the chopped parsley. Toss gently for about 1 minute until everything is warmed through without overcooking the shrimp.
Serve
Divide the Shrimp Scampi among warm serving plates. Garnish with the remaining parsley, freshly grated Parmigiano-Reggiano, extra lemon zest, and freshly cracked black pepper. Serve immediately with crusty artisan bread, a crisp Caesar salad, or roasted asparagus.
Warm serving plates help keep the butter sauce silky and prevent it from thickening too quickly.
Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat with a splash of water or chicken broth to loosen the sauce. Avoid overheating, as shrimp can quickly become rubbery.
Shrimp Scampi is at its absolute best served fresh, when the shrimp remain juicy and the sauce is at its silkiest.
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