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Pat the shrimp dry with paper towels. Season them evenly with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.

If serving with pasta, bring a large pot of generously salted water to a rolling boil. Add the linguine or spaghetti and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.

In a large skillet or Dutch oven, heat the olive oil and 2 tablespoons of unsalted butter over medium heat. Once the butter is melted and shimmering, add the minced garlic and red pepper flakes. Sauté for 1 minute until fragrant, being careful not to burn the garlic.

Add the seasoned shrimp to the skillet in a single layer. Cook for 1 to 2 minutes per side, just until they turn pink and opaque. Do not overcrowd the pan; if necessary, cook the shrimp in two batches. Remove the cooked shrimp from the skillet and set aside on a plate.

Pour the dry white wine (or chicken broth) into the hot skillet. Bring it to a simmer, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the liquid reduce slightly for 1 to 2 minutes.
Remove the skillet from the heat. Stir in the remaining 2 tablespoons of unsalted butter, fresh lemon juice, and the 1/4 cup of chopped fresh parsley. Taste the sauce and adjust seasoning with additional salt and pepper if needed.

Return the cooked shrimp to the skillet with the sauce. If serving with pasta, add the drained linguine and 1/4 cup of the reserved pasta water to the skillet. Toss everything together until the pasta is well coated and the shrimp are warmed through. Add more reserved pasta water, 1 tablespoon at a time, if a looser sauce is desired.

Serve the spicy garlic butter shrimp scampi immediately, garnished with additional fresh parsley and grated Parmesan cheese, if desired.


Pat the shrimp dry with paper towels. Season them evenly with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.

If serving with pasta, bring a large pot of generously salted water to a rolling boil. Add the linguine or spaghetti and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.

In a large skillet or Dutch oven, heat the olive oil and 2 tablespoons of unsalted butter over medium heat. Once the butter is melted and shimmering, add the minced garlic and red pepper flakes. Sauté for 1 minute until fragrant, being careful not to burn the garlic.

Add the seasoned shrimp to the skillet in a single layer. Cook for 1 to 2 minutes per side, just until they turn pink and opaque. Do not overcrowd the pan; if necessary, cook the shrimp in two batches. Remove the cooked shrimp from the skillet and set aside on a plate.

Pour the dry white wine (or chicken broth) into the hot skillet. Bring it to a simmer, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the liquid reduce slightly for 1 to 2 minutes.
Remove the skillet from the heat. Stir in the remaining 2 tablespoons of unsalted butter, fresh lemon juice, and the 1/4 cup of chopped fresh parsley. Taste the sauce and adjust seasoning with additional salt and pepper if needed.

Return the cooked shrimp to the skillet with the sauce. If serving with pasta, add the drained linguine and 1/4 cup of the reserved pasta water to the skillet. Toss everything together until the pasta is well coated and the shrimp are warmed through. Add more reserved pasta water, 1 tablespoon at a time, if a looser sauce is desired.

Serve the spicy garlic butter shrimp scampi immediately, garnished with additional fresh parsley and grated Parmesan cheese, if desired.
