Name: Garlic & White Wine Shrimp or Chicken Scampi
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 1 pound shrimp; 8 ounces linguine; 3 tablespoons olive oil; 3 tablespoons butter; 6 cloves garlic; 0.5 cup dry white wine; 1 lemon; 0.25 teaspoon red pepper flakes; 0.25 cup fresh parsley; 1 teaspoon salt; 0.5 teaspoon black pepper

Garlic & White Wine Shrimp or Chicken Scampi

30-minutePastaQuickSeafoodWeeknightitalianpescatarianweeknight

10 minPrep15 minCook2Serves

Ingredients

1 poundshrimp (peeled and deveined, or 1 pound boneless skinless chicken breasts)
8 ounceslinguine
3 tablespoonsolive oil
3 tablespoonsbutter
6 clovesgarlic
½ cupdry white wine (or chicken broth)
1lemon
¼ teaspoonred pepper flakes
¼ cupfresh parsley
1 teaspoonsalt
½ teaspoonblack pepper

Method

01
Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente, about 9-11 minutes. Reserve 1/2 cup pasta water before draining.
02
While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season shrimp or chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
03
Add shrimp to the hot skillet and cook 2 minutes per side until pink and cooked through (or chicken pieces 4-5 minutes per side until golden and cooked to 165°F). Transfer to a plate.
04
Reduce heat to medium. Add remaining 1 tablespoon olive oil and 2 tablespoons butter to the same skillet. Add minced garlic and red pepper flakes, cooking 1 minute until fragrant.
05
Pour in white wine and bring to a simmer, scraping up any browned bits. Cook 2-3 minutes until reduced by half.
06
Add lemon juice, remaining 1 tablespoon butter, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir until butter melts.
07
Return shrimp or chicken to the skillet. Add drained pasta and half the parsley, tossing to coat. Add reserved pasta water 2 tablespoons at a time if needed to loosen the sauce.
08
Divide between plates, top with remaining parsley and lemon zest, and serve immediately.

Spice Tips

The recipe calls for 1/4 teaspoon red pepper flakes for gentle warmth. Double it to 1/2 teaspoon for noticeable heat, or add a full teaspoon if you like it spicy. A pinch of lemon zest stirred into the sauce brightens the garlic. Fresh basil can substitute for half the parsley for a sweeter herb note.

This recipe works equally well with shrimp or chicken—just adjust cooking time accordingly. Shrimp cooks quickly (2 minutes per side), while chicken needs 4-5 minutes per side. For a dairy-free version, skip the butter and use all olive oil.