# Shrimp Scampi with Linguine Shrimp scampi with linguine is juicy shrimp and pasta in a garlicky white wine, lemon and butter sauce. It tastes like a bistro dinner but comes together in 25 minutes in one skillet. The key is keeping the shrimp tender and finishing the sauce with cold butter, which makes it silky instead of greasy. - Total time: 25 min (prep 10 min, cook 15 min) - Serves: 4 - Per serving (estimated): 580 kcal, 34 g protein - Cuisine: Italian. Category: Main course. Diet: high-protein. ## Ingredients - 340 g linguine - 450 g large shrimp, peeled and deveined - 2 tbsp olive oil - 3 tbsp butter, cold, divided - 5 cloves garlic, thinly sliced - 1/2 tsp red pepper flakes - 1/2 cup dry white wine - 2 tbsp fresh lemon juice, plus zest of 1 lemon - 1/4 cup fresh parsley, chopped - Salt and black pepper ## Method 1. Bring 4 liters (4 quarts) of water to a boil and add 1 tbsp salt. Cook the linguine 1 minute short of the package time. Scoop out 1 cup of pasta water, then drain. 2. Pat the shrimp very dry and toss with 1/2 tsp salt and some pepper. 3. Heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat. Cook the shrimp in a single layer 1 to 2 minutes per side, until pink and opaque. Move to a plate. They should reach 145°F (63°C). 4. Lower the heat to medium. Add the remaining oil, 1 tbsp butter, garlic and pepper flakes. Cook 30 to 45 seconds until the garlic is golden at the edges. 5. Pour in the wine and simmer 2 to 3 minutes, scraping the pan, until reduced by about half. 6. Add the lemon juice and 1/2 cup of pasta water. Whisk in the remaining 2 tbsp cold butter, one piece at a time, until the sauce turns glossy. 7. Add the linguine and toss for 1 minute, adding pasta water if needed. Return the shrimp to the pan along with any juices. 8. Off the heat, stir in the parsley and lemon zest. Taste, adjust salt, and serve right away. ## Why it works - Patting the shrimp dry lets them sear and brown instead of steaming in their own moisture. - Cooking them for just 1 to 2 minutes per side stops the proteins from tightening, so they stay juicy. - Starting the garlic in warm fat flavors the sauce, and slicing it thin makes it cook fast without burning. - Reducing the wine cooks off harsh alcohol and concentrates its fruity acidity. - Whisking in cold butter at the end builds a creamy emulsion that clings to the linguine. ## The science - **Shrimp cook fast.** Shrimp proteins firm up and squeeze out water quickly once they pass about 145°F (63°C). A minute too long turns them rubbery. Cooking them first, removing them from the pan, and adding them back at the end keeps them tender. - **Cold butter makes a glossy sauce.** Whisking cold butter into a warm, watery base blends milk solids and fat into the liquid as a smooth emulsion. If the pan is too hot, the butter simply melts and separates into grease, so keep the heat low. ## Tips - Buy shrimp labeled large or 21/25 count, which stay juicy and are easy to time. - Thaw frozen shrimp in the fridge overnight, or in cold water for 20 minutes, and pat dry well. - Serve immediately, because the sauce absorbs into the pasta as it sits. ## Mistakes to avoid - Overcooking the shrimp, which makes them tough, so cook only until pink and curled. - Letting the garlic brown, which turns it bitter, so keep the heat at medium and stir. - Adding warm butter all at once, which separates the sauce, so use cold butter, piece by piece. ## Variations and swaps - Add a handful of cherry tomatoes with the garlic for a fresher, sweeter sauce. - Stir in a few handfuls of baby spinach at the end for color. - Use spicy Calabrian chili paste in place of red pepper flakes for deeper heat. - Swap white wine for 1/2 cup of chicken broth plus 1 tbsp of extra lemon juice. - Swap linguine for spaghetti, angel hair or orzo. - Swap shrimp for sea scallops, searing them about 2 minutes per side. ## Storage Refrigerate leftovers within 2 hours and eat within 2 days. Reheat gently in a skillet with a splash of water until it reaches 165°F (74°C), taking care not to overcook the shrimp. ## FAQ **What is shrimp scampi?** Scampi is shrimp cooked in garlic, butter, white wine and lemon. In the United States it is often served over pasta such as linguine. The sauce is the star. **Can I make shrimp scampi without wine?** Yes. Use chicken or seafood broth with 1 tbsp of extra lemon juice or white wine vinegar. The sauce will be a little less complex but still bright. **How do I know when shrimp are cooked?** Shrimp are done when they turn pink and opaque and curl into a loose C shape. A tight O shape means they are overcooked. The safe temperature is 145°F (63°C). **Can I use frozen shrimp for scampi?** Yes. Thaw them in the fridge overnight, or in a bowl of cold water for about 20 minutes, then pat very dry. Never thaw them in warm water. **Why is my scampi sauce oily?** The butter likely melted instead of emulsifying. Lower the heat, add cold butter in small pieces, and whisk in a splash of starchy pasta water to bring it together. --- Source: https://cookingscientist.com/recipes/shrimp-scampi-linguine (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846