Download a free cookbook with Munchery's top-20 all time highest rated recipes

logo
Subscribe
logo
white bowl with shrimp scampi on a marble background

Shrimp Garlic Scampi

parmigiano Reggiano, linguine, olive oil

STARS

Shrimp first made their way into scampi dishes long ago when Norwegian lobster, scampi's traditional topping, became scarce in Italy. We’re sure glad they did. Delicately season shrimp with salt and chile pepper and cook until pink and plump in a buttery garlic sauce crowned with shaved parmesan.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  20 minutes
Ingredients

Chile-Garlic Shrimp

  • 1 teaspoon chile flakes
  • 1 lemon, juiced
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 1 pound large shrimp, peeled and deveined

Scampi

  • 8 ounces linguine pasta
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 4 tablespoons unsalted butter
  • 1/2 cup white wine
  • 1 lemon, juiced
  • 1 teaspoon salt, to taste
  • Shaved parmesan, for serving
Directions
1
In a container or zip-top bag, combine the chile flakes, lemon juice, oil, salt and shrimp. Marinate for 4-6 hours.
2
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain the pasta, return to the pot, and drizzle with olive oil to prevent sticking.
3
Meanwhile, in a large skillet, heat the olive oil and garlic until the garlic turns golden. Add the butter, wine, lemon juice and salt and cook until the butter is melted.
4
Remove the shrimp from the marinade, discard excess marinade, and add to the scampi sauce. Cook, stirring, until just pink and "c" shaped.
5
Toss the cooked pasta in the scampi sauce to coat. Divide between plates and top with shaved parmesan.

Shrimp Garlic Scampi

parmigiano Reggiano, linguine, olive oil

STARS

Shrimp first made their way into scampi dishes long ago when Norwegian lobster, scampi's traditional topping, became scarce in Italy. We’re sure glad they did. Delicately season shrimp with salt and chile pepper and cook until pink and plump in a buttery garlic sauce crowned with shaved parmesan.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  20 minutes
Servings:  4

Ingredients

Chile-Garlic Shrimp

  • 1 teaspoon chile flakes
  • 1 lemon, juiced
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 1 pound large shrimp, peeled and deveined

Scampi

  • 8 ounces linguine pasta
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 4 tablespoons unsalted butter
  • 1/2 cup white wine
  • 1 lemon, juiced
  • 1 teaspoon salt, to taste
  • Shaved parmesan, for serving

Directions

1
In a container or zip-top bag, combine the chile flakes, lemon juice, oil, salt and shrimp. Marinate for 4-6 hours.
2
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain the pasta, return to the pot, and drizzle with olive oil to prevent sticking.
3
Meanwhile, in a large skillet, heat the olive oil and garlic until the garlic turns golden. Add the butter, wine, lemon juice and salt and cook until the butter is melted.
4
Remove the shrimp from the marinade, discard excess marinade, and add to the scampi sauce. Cook, stirring, until just pink and "c" shaped.
5
Toss the cooked pasta in the scampi sauce to coat. Divide between plates and top with shaved parmesan.