Shrimp Scampi

Quick answer

Total time: 30 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Shrimp scampi sautees large shrimp in butter with sliced garlic until just pink, then deglazes the pan with white wine that reduces and emulsifies with the butter into a light, glossy sauce.

Cooking the garlic slowly in butter over moderate heat draws out its sweetness without turning it bitter or brown. The shrimp need roughly ninety seconds per side - enough for the exterior to pick up flavor from the garlic butter while the interior stays tender. White wine provides acidity and aromatic complexity as its alcohol cooks off, and a splash of starchy pasta water added when tossing with spaghetti gives the sauce enough body to coat each strand. Lemon juice squeezed in at the end cuts through the butter's richness, and red pepper flakes leave a gentle lingering heat.

Ingredients (2 servings)

Ingredient	Amount	Unit
large shrimp	300	g
spaghetti	200	g
butter	60	g
garlic	5	clove
white wine	100	ml
lemon	1	piece
parsley	10	g
red pepper flakes	0.5	ts

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Finish

Cook 200 g spaghetti in boiling water until al dente, then reserve about half a cup of the starchy cooking water before draining.

Keep the pasta slightly firm because it will continue cooking when tossed in the hot sauce.
2

Prep

Thinly slice 5 garlic cloves and finely chop 10 g parsley so they are ready before the pan gets hot.

Halve the lemon and remove any seeds, making it easy to add juice quickly at the end.
3

Control

Melt 60 g butter in a wide pan over low heat, then add the sliced garlic.

Stir for 1 to 2 minutes until fragrant, keeping the garlic pale so it sweetens without turning bitter or brown.
4

Heat

Add 300 g large shrimp in a single layer and raise the heat to medium.

Cook for about 90 seconds per side, turning as soon as the shrimp turn pink so the centers stay tender.
5

Control

Pour in 100 ml white wine and scrape the bottom of the pan to loosen the garlic butter.

Simmer over medium heat for 2 minutes, letting the alcohol aroma cook off while the wine and butter emulsify.
6

Finish

Add the spaghetti and a small splash of reserved pasta water, tossing until the sauce lightly coats each strand.

Finish with lemon juice, parsley, and 0.5 teaspoon red pepper flakes, then serve immediately while glossy.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Shrimp scampi pan-sears large prawns in a light, emulsified sauce of butter, garlic, and white wine.
Finish cue: Finish with lemon juice, parsley, and 0.5 teaspoon red pepper flakes, then serve immediately while glossy.