Saleh’s Plate · By Saleh Alkhalifa

Shrimp Scampi

Name: Shrimp Scampi
Cuisine: Italian-American
Ingredients: 12 oz linguine or fettuccine; 1½ lb large shrimp, peeled and deveined; 1 tsp kosher salt, divided, plus more for pasta water; ½ tsp freshly ground black pepper; 2 tbsp extra-virgin olive oil; 5 tbsp unsalted butter, divided; 6 garlic cloves, thinly sliced or finely chopped; ¼ tsp crushed red pepper flakes, plus more to taste; ½ cup dry white wine; 1 large lemon, zested and juiced; ½ cup reserved pasta water, as needed; ⅓ cup chopped flat-leaf parsley

Succulent shrimp and linguine tossed in a bright garlic–lemon butter sauce with white wine, olive oil, parsley, and a touch of red pepper, a fast Italian-American classic with plenty of glossy pan sauce.

Ingredients

Pasta and shrimp

12 oz linguine or fettuccine
1½ lb large shrimp, peeled and deveined
1 tsp kosher salt, divided, plus more for pasta water
½ tsp freshly ground black pepper
2 tbsp extra-virgin olive oil

Scampi sauce

5 tbsp unsalted butter, divided
6 garlic cloves, thinly sliced or finely chopped
¼ tsp crushed red pepper flakes, plus more to taste
½ cup dry white wine
1 large lemon, zested and juiced
½ cup reserved pasta water, as needed
⅓ cup chopped flat-leaf parsley

Instructions

Bring a large pot of generously salted water to a boil. Cook the linguine until just shy of al dente. Reserve at least 1 cup pasta water, then drain.
Pat the shrimp dry and season with ½ teaspoon salt and the black pepper. Dry shrimp sear more evenly and release less water into the sauce.
Heat the olive oil and 1 tablespoon butter in a wide skillet over medium-high heat. Add the shrimp in a single layer and cook for 1–2 minutes per side, until pink and just opaque. Transfer to a plate immediately.
Reduce the heat to medium. Add 2 tablespoons butter, the garlic, and red pepper flakes. Cook for 30–60 seconds, until fragrant but not browned. Pour in the wine and simmer for 3–4 minutes, scraping up the flavorful browned bits, until reduced by about half.
Add the lemon zest, 2 tablespoons lemon juice, and ¼ cup pasta water. Add the drained linguine and toss vigorously for 1–2 minutes, until the sauce clings to the pasta. Add more pasta water a splash at a time if needed.
Return the shrimp and any juices to the skillet. Add the remaining 2 tablespoons butter and parsley, then toss off the heat until glossy. Taste and adjust with the remaining salt, lemon juice, or red pepper flakes. Serve immediately.