Garlic Butter Shrimp Scampi with White Wine
Back to Shrimp
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.
Check before finishing
- At the end of the bath, open the pouch and transfer each piece intact to a clean surface with clean utensils. Discard the pouch liquid and any sauce that touched raw food.
- Use a clean food thermometer. Check the thickest portion or center of every shrimp. Insert from the side through the thickest curve so the whole sensing area reaches the center, and check several places in every large or irregular piece. Separate shrimp needing more cooking from pieces that have completed the check.
- Every spot you check must reach 145°F for at least 15 seconds. If any reading is lower, keep cooking with a method hot enough to reach this temperature and check each cooler spot again. Complete this check before finishing.
- Only when an individual piece cannot be reliably probed with an appropriately sized food thermometer, cook that piece until firm, pearly, and opaque. This is not a measured temperature check or a pasteurization method.
Finish
- After completing the check, 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.
Serve
- 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.