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Shrimp scampi with linguine, pink shrimp and parsley in a white bowl with a lemon wedge
Ben Lewis

Shrimp Scampi with Linguine

Garlic lemon butter linguine with seared shrimp, and a sauce built from toasted shrimp shells so it tastes like shrimp.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

  • 1 1/4 lb 570 g large shell-on shrimp, 21 to 25 count, deveined
  • 5 tbsp 70 g unsalted butter, divided: 1 tbsp for the shells, 4 tbsp cold and cubed
  • 1 cup 240 ml low sodium chicken broth
  • 1 large lemon: 3 tbsp 45 ml juice and 1 tbsp (6 g) zest, plus 1 more lemon in wedges
  • 1 tsp 5 ml rice vinegar
  • 12 oz 340 g linguine
  • 2 tbsp 18 g kosher salt for the pasta water, plus 1/2 tsp (1.5 g) for the shrimp
  • 1/4 tsp black pepper
  • 2 tbsp 30 ml olive oil
  • 5 large garlic cloves 15 g, minced
  • 1/2 tsp red pepper flakes
  • 1/4 cup 15 g chopped flat leaf parsley

Method
 

  1. Toast the shells in 1 tbsp butter, medium heat, 2 minutes, until orange.
  2. Add broth, 2 tbsp lemon juice and vinegar. Simmer 8 minutes, then strain and discard the shells.
  3. Drop the linguine into the boiling salted water as the broth comes off. Cook about 8 minutes to al dente.
  4. Season the shrimp. Sear in olive oil over medium-high in 2 batches: 60 to 75 seconds, flip, 30 to 40 more.
  5. Pull each batch at a loose C shape.
  6. Drop to medium-low. Cook garlic and pepper flakes 30 seconds.
  7. Add the strained broth, scrape the pan, and reduce about 3 minutes to 1/2 cup.
  8. Save 1 cup of pasta water, then drain the linguine.
  9. Take the pan off the heat. Swirl in cold butter cubes until glossy and pale gold.
  10. Return to low heat with linguine, shrimp, 1/4 cup pasta water, zest, 1 tbsp lemon juice and parsley.
  11. Toss 60 to 90 seconds until the sauce clings. Serve at once with lemon wedges.

Notes

Peeled shrimp work: skip the shells and put 3/4 cup broth and 2 tbsp lemon juice straight into the skillet. The sauce tastes less like shrimp.
For Morton kosher salt, use about half of each salt measurement.
Peeling and the shell broth can be done a day ahead. Season the shrimp just before cooking.
Storage Notes:
Refrigerate within 2 hours in a shallow lidded container. Eat within 3 days, best by day 2.
Reheat in a skillet on low with 2 tbsp water, covered, 3 to 4 minutes. Add the shrimp back for the last 30 seconds.
Skip freezing the finished dish. Freeze spare shells for the next batch of broth.