Entree: United States – Garlic-Butter Shrimp Scampi with Blistered Cherry Tomatoes

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Total 27 min

Ingredients

- 2 tbsp (30 ml) olive oil
- 4 tbsp (57 g) unsalted butter, divided
- 1 1/2 tbsp (22 ml) minced garlic (about 4–5 large cloves)
- 1 1/2 lb (680 g) large shrimp, peeled and deveined, tails on, approx. 20–24 shrimp
- 2 cups (300 g) cherry tomatoes, halved
- 1/3 cup (80 ml) dry white wine
- 3 tbsp (45 ml) lemon juice (fresh)
- 1 tsp (2 g) lemon zest (optional but recommended)
- 1/2 tsp (1 g) crushed red pepper flakes
- 12 oz (340 g) linguine or spaghetti
- 1/4 cup (15 g) flat-leaf parsley, chopped
- salt, to taste
- black pepper, to taste

Instructions

1. Bring a large pot of well-salted water to a boil and cook the linguine until just al dente according to package directions. Reserve 1 cup (240 ml) pasta cooking water, then drain the pasta.
2. Pat the shrimp dry and season lightly with salt and black pepper.
3. In a large heavy skillet over medium-high heat, warm the olive oil and 2 tablespoons (28 g) of the butter. Add the halved cherry tomatoes and cook, stirring occasionally, until they blister and begin to soften, about 3–4 minutes.
4. Push the tomatoes to the side, add the minced garlic to the cleared pan area, and sauté until fragrant, about 30–45 seconds; do not let the garlic brown.
5. Add the seasoned shrimp in a single layer and sear 1–2 minutes per side until just opaque and pink; shrimp will finish cooking in the sauce — do not overcook.
6. Pour in the white wine and add the crushed red pepper flakes. Bring to a gentle simmer and reduce the wine by about half, about 1–2 minutes, scraping up any browned bits from the pan.
7. Stir in the remaining 2 tablespoons (28 g) butter, lemon juice, and optional lemon zest until the butter melts and the sauce emulsifies. If the sauce seems thin, add 1/4–1/2 cup (60–120 ml) reserved pasta water to achieve a glossy consistency.
8. Add the drained pasta to the skillet and toss to coat evenly, adding more reserved pasta water as needed to marry the sauce and pasta. Stir in the chopped parsley, then taste and adjust seasoning with salt and black pepper.
9. Serve immediately, spooning any remaining sauce and blistered tomatoes over the pasta and shrimp.