This shrimp scampi with a garlic, white wine, butter sauce is one of our favorite recipes! It’s quick and easy to make but so so delicious. You can serve it as a meal or as an appetizer.
In the video above we make it with Linganore’s White Raven wine, which is estate grown and bottled. You can also use Linganore’s Seventh Rosé.
How to Make Shrimp Scampi with Linganore Wine
2 Tbsp Olive Oil
4 Tbsp butter
4 large garlic cloves, minced
1 ½ pound raw shrimp, shelled with shells set aside and placed in a 2 cup pot.
Salt and pepper
½ cup wine – Linganore White Raven or Seventh Rosé
Crushed red pepper flakes – to taste (1/8 – ½ tsp, depending on your desired level of heat).
2 lemons, cut in half, pits on the outside removed
½ cup chopped Italian flat leaf parsley
1. In a quart pot, add enough water to cover the shrimp shells. (about 3 cups). Place on medium high heat on stove. Add ½ tsp salt and pepper. Heat to boiling then reduce heat to simmer for 15 minutes. Turn off.
2. Cook pasta according to the directions on the box.
3. On medium high heat, in a large skillet, add olive oil and 2 Tbsp of butter. When melted, add garlic and sauté until fragrant (about 30 seconds). Add uncooked shrimp, season with salt and pepper and sauté for 1 to 2 minutes on each side until they turn pink, then flip them over and sauté on the other side until pink. Remove them from the pan.
4. In the saucepan that the garlic is in, add wine, red pepper flakes, lemon juice and liquid from the cooking shrimp shells. Boil until sauce in pan is reduced to about ½ – ¾ cup.
5. Add pasta and shrimp back to the saucepan and stir. Add remaining 2 Tbsp butter and fresh parsley. Stir a few times and take off heat.
6. Garnish with Pecorino Romano cheese or Romano cheese. Enjoy!