Garlic Butter Shrimp Scampi with White Wine
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Last updated
- Prep
- 15 min
- Cook
- 15 minutes
- Total
- 45 min
- Yield
- 4 servings
Main Courseshrimpscampipastagarlic butter
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tsp kosher salt, divided
- 1/2 tsp freshly ground black pepper
- 4 cloves garlic, thinly sliced and divided
- 4 tbsp unsalted butter, divided
- 1/4 cup dry white wine
- Finely grated zest and juice of 1 lemon
- 1/4 tsp red pepper flakes
- 1/4 cup chopped fresh parsley
- 12 oz linguine or spaghetti
- 2 tbsp olive oil
- Lemon wedges, for serving
Method
Prepare
- Pat the shrimp dry and season with 1 teaspoon of the kosher salt and the black pepper.
- Arrange the shrimp in one flat layer across one or more food-safe pouches with half the sliced garlic and 1 tablespoon of butter. Seal without crowding or overlapping the shrimp.
- Bring a large pot of salted water to a boil and have the sauce ingredients measured before starting the guide schedule.
Cook
- Set the water bath to 135°–138°F.
- Cook for 15 minutes for immediate service after the thermometer check.
- Cook the pasta until al dente. Reserve 1 cup of pasta water, then drain.
- Melt 1 tablespoon of butter in a large clean skillet. Add the remaining garlic and red pepper flakes and cook until fragrant.
- Add the white wine and simmer until reduced by half. Remove the skillet from the heat until the shrimp are ready to join it.
Finish
- Discard the pouch liquid and pat every shrimp dry.
- Return the skillet to medium heat. Add the lemon juice, remaining butter, and 2 tablespoons of clean reserved pasta water, swirling until glossy.
- Add the shrimp and toss for about 30 sec, then add the pasta and enough reserved pasta water to coat it lightly. Move the skillet off the heat for the thermometer check.
Check before serving
- Use a food thermometer at the thickest point. It must reach 145°F. If any part is below that temperature, keep cooking and check it again.
Serve
- Once every shrimp passes the thermometer check, fold in the parsley, olive oil, and lemon zest. Taste and add the remaining salt only if needed.
- Divide among warm bowls and serve immediately with lemon wedges.
Want another texture or thickness?
The complete guide has all reviewed settings, safety context, and finishing options.