Purists may note that this Italian-American specialty isn't really scampi (Adriatic crayfish)—but as its name promises, it really is shrimp cooked scampi-style.
Yield: serves 6
Time: 30 minutes
- 2 lb. large shrimp, peeled, deveined, and butterflied (about 1 1/2 lbs. peeled)
- 1 cup flour
- 1 cup olive oil
- 1 1⁄2 cups dry white wine
- 1⁄2 cup chicken stock
- 1 tbsp. worcestershire sauce, or more to taste
- 5 cloves garlic, minced
- cups Juice of 1 1⁄2 lemons (about 5 tbsp.)
- 8 tbsp. unsalted butter, cubed
- Kosher salt and freshly ground black pepper
- 1 lb. linguine
- 2 tbsp. minced fresh parsley
- Dredge shrimp in flour and set aside. Meanwhile, heat oil in a large skillet over high. Working in batches, sauté shrimp until just golden, about 3 minutes. Transfer to a paper-towel–lined plate to absorb excess oil and season with salt. Repeat process until all shrimp have been sautéed.
- Drain and discard excess oil from pan and wipe clean. Add wine, stock, worcestershire sauce, garlic, and lemon juice. Cook over high heat until reduced by half, about 5 minutes. Whisk in butter, and season to taste with salt and pepper. Lower heat to medium and add shrimp to reheat, tossing to coat well with sauce, about 1 minute.
- Meanwhile, bring a large pot of generously salted water to a boil. Add linguine and cook, stirring, until al dente, about 10 minutes. Drain, then toss with the shrimp and sauce. Add the parsley and season with salt and pepper.