This Gordon Ramsay Shrimp Scampi Recipe is a buttery and garlicky recipe, which is made with dry white wine and fresh lemon juice. It’s the perfect weeknight dinner, ready in about 35 minutes.
Jump to RecipeGordon Ramsay Shrimp Scampi Recipe Ingredients
- 450g large shrimp, peeled + deveined
- Salt and pepper
- 60g unsalted butter (divided)
- 4 cloves garlic, minced
- 120ml dry white wine
- 15g lemon juice
- 15g fresh chopped parsley
- Zest of 1 lemon (optional)
- 400g linguine, cooked al dente
- Reserved pasta water (as needed)
How To Make Gordon Ramsay Shrimp Scampi Recipe
- Prep and Season Shrimp: Pat the peeled and deveined shrimp completely dry with paper towels. Season them generously with salt and pepper.
- Sear the Shrimp: In a large, wide skillet, melt 30g of the butter over medium-high heat. Add the shrimp in a single layer and sear for 2–3 minutes per side, until they are just pink and opaque. Remove the shrimp from the skillet and set aside.
- Create the Sauce Base: Lower the heat to medium. Add the remaining 30g of butter to the skillet. Once melted, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.
- Deglaze and Reduce: Pour in the dry white wine to deglaze the pan, scraping up any flavorful browned bits from the bottom. Increase the heat and let the wine boil for 2–3 minutes, until it has reduced by about half.
- Finish the Sauce: Stir in the lemon juice and fresh parsley, and let it simmer briefly.
- Combine and Serve: Return the seared shrimp to the pan and toss gently to coat. Add the cooked linguine and a splash of the reserved pasta water. Toss everything together vigorously to emulsify the sauce, making it creamy. Add more pasta water if needed to reach your desired consistency. Finish with a sprinkle of lemon zest, if using, and serve immediately in warm bowls.
Recipe Tips
- How do you get a perfect sear on shrimp? A dry surface is essential. Patting the shrimp thoroughly with paper towels before seasoning ensures they sear to a golden brown instead of steaming in the pan.
- Why should the pasta be cooked al dente? The pasta will continue to cook slightly when you add it to the hot sauce. Cooking it al dente (with a slight bite) beforehand prevents it from becoming overcooked and mushy in the final dish.
- What is the purpose of the reserved pasta water? The starchy pasta water is the secret ingredient to a perfect sauce. It helps the butter, wine, and oil emulsify into a creamy, silky sauce that clings to the linguine, rather than a thin, watery one.
- Why use a wide skillet? A wide skillet provides more surface area, allowing the shrimp and pasta to cook in an even layer. This prevents overcrowding, which can lead to steaming instead of searing.
What To Serve With Shrimp Scampi
This dish is a complete meal, but it pairs wonderfully with:
- A slice of crusty garlic bread for mopping up the sauce
- A simple green salad with a light lemon vinaigrette
- Steamed asparagus or broccoli
How To Store Shrimp Scampi
- Best Eaten Fresh: Shrimp scampi is best enjoyed immediately after it’s made. The shrimp can become tough and the sauce can separate when stored and reheated.
Shrimp Scampi Nutrition Facts
- Calories: 269 kcal
- Protein: 20g
- Fat: 12g
- Carbohydrates: 20g
- Sodium: 450mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this recipe without wine?
Yes. If you prefer to omit the wine, you can substitute it with an equal amount of chicken broth or seafood stock, plus an extra squeeze of lemon juice to replicate the acidity.
Can I use frozen shrimp?
Yes, frozen shrimp works well. Ensure they are fully thawed before you begin, and most importantly, pat them very dry with paper towels to remove as much moisture as possible.
What does u0022scampiu0022 mean?
u0022Scampiu0022 is actually the Italian word for langoustines. Over time, in Italian-American cuisine, the term came to refer to the style of cooking—sautéing with garlic, butter, and white wine—and was most popularly applied to shrimp.
Gordon Ramsay Shrimp Scampi Recipe
Course: DinnerCuisine: Italian-AmericanDifficulty: Easy6
servings10
minutes25
minutes269
kcalA quick and elegant dish of tender shrimp and linguine tossed in a buttery garlic and white wine sauce with a fresh lemon and parsley finish.
Ingredients
450g large shrimp, peeled + deveined
Salt and pepper
60g unsalted butter (divided)
4 cloves garlic, minced
120ml dry white wine
15g lemon juice
15g fresh chopped parsley
Zest of 1 lemon (optional)
400g linguine
Directions
- Season dry shrimp with salt and pepper. Sear in half the butter for 2-3 minutes per side; set aside.
- In the same pan, melt remaining butter and sauté garlic for 1 minute until fragrant.
- Deglaze with white wine and reduce by half. Stir in lemon juice and parsley.
- Return shrimp to the pan. Add cooked linguine and a splash of reserved pasta water.
- Toss vigorously until the sauce becomes creamy and coats the pasta.
- Serve immediately, garnished with optional lemon zest.
Notes
- Patting the shrimp completely dry with paper towels is the key to getting a good sear.
- The starchy pasta water is essential for creating a smooth, emulsified sauce that clings to the pasta.
- Cook the pasta just until al dente, as it will finish cooking in the sauce.
- Serving in pre-warmed bowls helps keep the dish hot and the sauce from cooling too quickly.
