The Brightest Authentic Shrimp Scampi Pasta with Garlic and Lemon
A Zesty Shrimp Scampi Recipe with a Zesty, Fresh & Mild Glow
What makes this the best shrimp scampi? The secret to a restaurant-quality shrimp scampi is the fast-sear method and the wine-reduction glaze combined with WesMarMi Verde. Unlike heavy or oily versions, our method sears the shrimp for only two minutes to keep them plump and "snappy" while reducing white wine to a concentrated, savory base. By whisking in our vinegar-free WesMarMi Verde, you add a Zesty and Fresh brightness (1/10 Heat) that amplifies the natural lemon and garlic without the harsh acidity of vinegar.
Heat Level: WesMarMi Verde | Mild (1/10) - Zesty & Fresh
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 4
Nutrition Facts (per serving)
Calories: 480
Protein: 26g
Carbs: 42g
Fat: 18g
Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
1 lb (450 g) Large shrimp, peeled and deveined
3/4 lb (340 g) Linguine or spaghetti
4 tbsp (60 ml) Unsalted butter
2 tbsp (30 ml) Extra virgin olive oil
4 cloves (20 g) Garlic, minced
1/2 cup (120 ml) Dry white wine (such as Pinot Grigio)
1 tsp (5 ml) Lemon zest
2 tbsp (30 ml) Fresh lemon juice
1/4 tsp (1.25 ml) Red pepper flakes
1/4 cup (60 ml) Fresh coriander (cilantro) or parsley, chopped
1/2 tsp (2.5 ml) Sea salt
2 tbsp (30 ml) Eleven Eleven Sauce’s WesMarMi Verde Sauce
Ingredient Spotlight: Large Wild-Caught Shrimp
For the best texture and flavor, look for wild-caught shrimp rather than farm-raised varieties. Wild shrimp tend to have a firmer "snap" and a cleaner, briny sweetness that mimics the ocean. Ensure they are thoroughly patted dry before hitting the pan; excess moisture will cause the shrimp to steam rather than sear, preventing that golden, savory crust from forming.
Heat It Up with Eleven Eleven Sauce. To elevate the natural brightness of the lemon, mixing in a citrus-forward condiment is a game changer. Our WesMarMi Verde is a zesty, all natural fruit-based hot sauce that perfectly complements seafood without the harsh bite of vinegar. This organic citrus infused hot sauce adds a layer of complexity to the garlic butter, making it a standout flavorful hot sauce for weeknight meals.
Heat Level: 0 out of 10 🔥
Eleven Eleven Sauce’s Wes Mar Mi is a bright, citrus-forward hot sauce made without vinegar, using organic lime and lemon juice for a clean, tangy snap and zero heat. It’s intensely flavorful yet refreshingly light, perfect for finishing tacos, marinating chicken or fish, or waking up bowls and salads. Add a bottle to your cart for a fresh, natural kick that makes everyday meals taste lively.
Directions:
Bring a large pot of salted water to a boil and cook the pasta for 1-2 minutes less than the package directions until it is very al dente. Pro-Tip: The pasta will finish cooking in the sauce, allowing it to absorb the garlic and wine flavors rather than just sitting in them.
While the water boils, heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp in a single layer, seasoning with salt and red pepper flakes. Pro-Tip: Sear the shrimp for only 1-2 minutes per side until they just turn pink and opaque; removing them from the pan early ensures they stay succulent and don't become rubbery.
Remove the shrimp from the skillet and set aside. In the same pan, add the minced garlic and sauté for 30 seconds until fragrant.
Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine reduce by half to concentrate the flavor.
Stir in the remaining butter, lemon zest, lemon juice, and the WesMarMi Verde sauce. Whisk until the butter is melted and the sauce looks glossy.
Toss the al dente pasta into the skillet along with the cooked shrimp. Add a splash of pasta water if needed to loosen the sauce, tossing constantly for 1 minute until the sauce clings to the noodles.
Turn off the heat and fold in the fresh coriander (cilantro). Serve immediately with an extra wedge of lemon.
Tips & Variations:
Mastering the Sear: To prevent the garlic from burning while searing the shrimp, always add the shrimp to the hot oil first, then add the garlic once you have flipped the shrimp. Garlic has a very low burn point, and bitter, burnt bits can ruin the delicate citrus balance of the scampi sauce.
Make it Smokier: If you prefer a deeper flavor, replace the red pepper flakes with a teaspoon of smoked paprika. This adds a beautiful red tint to the butter sauce and a hint of wood-fired flavor that pairs exceptionally well with the sweetness of the shrimp.
Regional Swap (Thai-inspired): Transform this into a fusion dish by swapping the butter for coconut milk and the white wine for a splash of fish sauce and lime juice. Use rice noodles instead of linguine and finish with a heavy handful of Thai basil and the WesMarMi Verde sauce for a bright, tropical heat.
Perfect Pasta Pairing: While linguine is the traditional choice, angel hair (capellini) is a fantastic alternative for those who prefer a more delicate texture. Because angel hair is so thin, it picks up the butter sauce effectively, but be careful not to overcook it, as it can go from al dente to mushy in seconds.
Other Users Suggest:
Replacing: White wine with seafood stock.
New Measurement: 1/2 cup (120 ml) Clam juice or shrimp stock.
Why: This provides a deeper "ocean" flavor for those who prefer not to cook with alcohol while maintaining the necessary liquid volume.
Replacing: Butter with avocado oil.
New Measurement: 4 tbsp (60 ml) Avocado oil.
Why: This creates a dairy-free version with a higher smoke point, though the sauce will be less creamy and more of a light oil-based dressing.
Storage, Reheat & Freeze:
Storage: Store in an airtight container in the fridge for up to 2 days; seafood is best enjoyed fresh.
Reheat: Sauté quickly in a pan over medium heat with a splash of water or broth to prevent the shrimp from toughening.
Freeze: Not recommended, as the texture of the shrimp and the emulsion of the lemon-butter sauce will degrade significantly.
People Also Ask
How do I prevent my shrimp from getting rubbery? The most common mistake in scampi is overcooking the shrimp. Shrimp should only be seared for 1–2 minutes per side until they just turn pink and opaque. For the best results, remove them from the pan while you finish the sauce, then toss them back in at the very last second. This ensures they stay succulent and tender.
What is the best type of wine for scampi sauce? A dry, crisp white wine is essential for a balanced scampi. Look for a Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay. The acidity in the wine helps cut through the butter, while the natural sugars concentrate during the reduction process, creating a glossy sauce that clings to your linguine.
Can I make shrimp scampi without vinegar? Yes! While some recipes use a splash of vinegar for acidity, it can often overpower the delicate sweetness of the shrimp. WesMarMi Verde is 100% vinegar-free, using organic lime and lemon juice to provide a "Zesty & Fresh" kick. This allows the garlic and butter flavors to shine while providing the necessary citrus lift.
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