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Shrimp Scampi inspired by Anthony's Pier 4
Inspired by Anthony's Pier 4
Try the Original

Shrimp Scampi

Main Course
This Italian-American classic features jumbo shrimp in a garlicky white wine sauce served over al dente pasta. The technique of briefly cooking the shrimp ensures they remain tender and juicy. Fresh herbs and lemon brighten the dish, creating a balance of rich and vibrant flavors in this popular seafood entree.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4

Ingredients

  • 1 1/2 lbs Jumbo shrimp (16-20 count, peeled and deveined, tails on)
  • 12 oz Linguine pasta
  • 4 tbsp Unsalted butter (Divided)
  • 3 tbsp Extra virgin olive oil (Divided)
  • 6 cloves Garlic (Minced)
  • 1/4 tsp Red pepper flakes (Or to taste)
  • 1/2 cup Dry white wine (Such as Pinot Grigio)
  • 3 tbsp Lemon juice (Freshly squeezed)
  • 1 tsp Lemon zest
  • 1/4 cup Fresh parsley (Chopped)
  • 2 tbsp Fresh basil (Chopped)
  • 1 tsp Salt (To taste)
  • 1/2 tsp Black pepper (Freshly ground)
  • 1/4 cup Parmesan cheese (Freshly grated, for serving)

Tools You'll Need

  • Large pot for pasta
  • Large skillet or sauté pan
  • Colander
  • Measuring cups and spoons
  • Zester or microplane
  • Tongs for pasta

Chef's Tip

Cook the shrimp just until they turn pink and start to curl - they should still have a slight translucence in the center. This ensures they'll be tender and not rubbery when served.

Instructions

  1. Bring a large pot of salted water to a boil for the pasta.
  2. Pat shrimp dry with paper towels. Season with salt and pepper.
  3. Cook linguine according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
  4. While pasta cooks, heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
  5. Add shrimp to the skillet in a single layer. Cook for 1-2 minutes per side until pink and just cooked through. Do not overcook. Remove shrimp to a plate.
  6. Reduce heat to medium-low. Add remaining olive oil and garlic to the skillet. Cook for 30 seconds until fragrant, stirring constantly.
  7. Add red pepper flakes and white wine. Simmer for 2-3 minutes to reduce slightly.
  8. Stir in lemon juice and zest. Return shrimp to the skillet with any accumulated juices.
  9. Add drained pasta to the skillet with remaining 2 tablespoons of butter. Toss to coat, adding reserved pasta water as needed to create a silky sauce.
  10. Remove from heat. Stir in parsley and basil. Adjust seasoning with salt and pepper.

Plating

Serve in warmed pasta bowls, twirling the linguine in the center and arranging shrimp on top. Spoon extra sauce over the dish. Garnish with additional fresh herbs and offer freshly grated Parmesan cheese at the table.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or white wine to loosen the sauce. The pasta will absorb sauce as it sits, and the shrimp may become slightly firmer when reheated.

About This Recipe

A popular Italian-American dish at Anthony's Pier 4, this shrimp scampi combines succulent seafood with a bright, garlicky sauce. While seafood and pasta traditionally don't mix in Italian cuisine, this fusion creation became a restaurant favorite for its balanced flavors and satisfying combination of tender shrimp and al dente pasta.

How did it turn out?

We'd love to hear about your experience making this recipe!