Best Shrimp Scampi
Alexia’s extra-garlicky, buttery shrimp scampi with lemon and parsley.
"A classic done right — buttery, garlicky, lemony perfection. This Shrimp Scampi will make you say, ‘Now that’s Italian!'" - Alexia
Ingredients
- 1 lb Spaghetti
- 1 1/2 lbs medium shrimp (washed, peeled and deveined, tails on)
- 3/4 stick salted butter
- 8 cloves fresh minced garlic
- 1 cup Pinot Grigio white wine
- 1 fresh lemon (half for juicing, half for garnish)
- 1 bunch fresh chopped parsley
- 1/2 cup extra virgin olive oil
- 1/2 cup finely grated Pecorino Romano cheese
- Garlic salt (to taste)
- Garlic powder (to taste)
- Sea salt (to taste)
- Cracked black pepper (to taste)
Instructions
Prepare the Sauce Base
In a large skillet, add half of the butter and half of the olive oil. Once hot, add the minced garlic and sauté until slightly golden brown.
Cook the Shrimp
Add the shrimp to the pan. Season with garlic salt, garlic powder, and cracked black pepper. Sauté on both sides until the shrimp turn pink, but do not fully cook them. Remove and set aside.
Boil the Pasta
Start the water for the spaghetti, salt generously, and bring to a boil. Cook until al dente, reserving 1/3 cup of pasta water before draining.
Deglaze and Build the Sauce
In the same skillet, pour in the white wine to deglaze the pan, scraping up any bits from the bottom. Add the juice of half a lemon and season with black pepper. Let the alcohol cook off and reduce the sauce slightly.
Combine Shrimp and Sauce
Add the shrimp back into the pan along with the remaining butter. Stir well to coat and finish cooking the shrimp in the sauce.
Incorporate the Pasta
Add the cooked spaghetti directly to the sauce. Season the pasta again with garlic salt, garlic powder, and black pepper. Slowly mix in the reserved pasta water, remaining olive oil, and Pecorino Romano cheese.
Finish and Serve
Fold in the fresh chopped parsley. Plate the dish and garnish with lemon slices. Serve immediately while hot.