Quick Shrimp Scampi

Quick Shrimp Scampi is a fast, restaurant-style skillet pasta built on garlic, butter, lemon, and white wine. The sauce emulsifies into a glossy coating that clings to pasta and shrimp without becoming greasy. Done properly, it’s a 20-minute dinner with precise timing and high flavor yield.

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Overview

Cuisine style: Italian-American
Cook time: 15–20 minutes
Serves: 4
Skill level: Beginner–intermediate (timing sensitive)

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Ingredients

Main

• 12 oz linguine or spaghetti
• 1 lb large shrimp (peeled & deveined, tails optional)
• Salt (for pasta water + shrimp)
• ½ tsp black pepper

Scampi Sauce

• 4 tbsp unsalted butter
• 2 tbsp olive oil
• 5 cloves garlic, finely minced
• ½ tsp red pepper flakes (optional)
• ½ cup dry white wine (or chicken broth)
• Juice of 1 lemon (about 2 tbsp)
• Zest of ½ lemon
• ¼ cup pasta cooking water (as needed)
• ¼ cup grated Parmesan
• 2 tbsp chopped parsley

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Step-by-Step Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil (should taste like light seawater).

Cook pasta until 1 minute shy of al dente.
Reserve ½ cup pasta water before draining.

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2. Season the Shrimp

Pat shrimp completely dry.
Season lightly with salt and pepper.

Dry shrimp sears — wet shrimp steams.

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3. Sear the Shrimp

Heat olive oil + 1 tbsp butter in a large skillet over medium-high heat.

Add shrimp in a single layer:

• Cook 60–90 seconds per side
• Remove immediately once pink and just firm

Do NOT overcook (they finish later in sauce).

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4. Build the Sauce Base

Reduce heat to medium.

Add remaining butter, then garlic and red pepper flakes.
Cook 30 seconds only — fragrant, not browned.

Pour in white wine and simmer 2–3 minutes to reduce by half.

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5. Emulsify the Scampi Sauce

Add:

• Lemon juice
• Lemon zest
• 2–4 tbsp pasta water

Whisk/shake pan vigorously — the butter + starch creates a silky emulsion.

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6. Finish the Pasta

Add drained pasta directly into skillet.
Toss continuously 1–2 minutes.

Return shrimp to pan and warm 30 seconds.

Add Parmesan and parsley.
Adjust consistency with extra pasta water if needed.

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What Proper Scampi Looks Like

• Glossy (not oily)
• Lightly coated noodles
• Shrimp tender and curved “C” shape
• Sauce clings instead of pooling

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Flavor Profile

• Buttery
• Bright lemon acidity
• Garlic-forward
• Light heat (optional)
• Clean seafood finish

Balanced richness and freshness.

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Common Mistakes

Rubbery shrimp → Overcooked early
Greasy sauce → No pasta water emulsification
Bitter garlic → Heat too high
Watery pasta → Sauce not reduced before combining

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Variations

Creamy Scampi

Add ¼ cup heavy cream after wine reduction.

No-Wine Version

Use chicken broth + 1 tsp extra lemon juice.

Low-Carb

Serve over zucchini noodles or spaghetti squash.

Extra Protein

Add scallops or chicken alongside shrimp.

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Storage & Reheating

Best eaten fresh.

Reheat gently in skillet with splash of water or broth.
Microwave reheating overcooks shrimp.

Refrigerate up to 2 days.

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Estimated Nutrition (Per Serving)

• Calories: ~520
• Protein: 32g
• Carbs: 48g
• Fat: 20g

Varies by pasta and butter amount.

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Final Notes

Quick Shrimp Scampi depends on timing and emulsification rather than complexity. Mastering the sauce technique turns a short ingredient list into a restaurant-quality result.

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