Skill: Building a pan sauce

Garlic Shrimp Scampi for Two

Name: Garlic Shrimp Scampi for Two
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 oz linguine or spaghetti; 8 oz large shrimp (21–25 count), peeled and deveined; ¼ tsp kosher salt and a pinch of black pepper; 1 tbsp olive oil; 2 tbsp unsalted butter, divided; 3 garlic cloves, thinly sliced; Pinch of red pepper flakes; ¼ cup dry white wine or low-sodium chicken broth; 1 tbsp fresh lemon juice; 1 tbsp chopped parsley

Plump shrimp in a buttery garlic-lemon sauce tossed with linguine — restaurant-style dinner in about 20 minutes.

Prep10 min

Cook12 min

Total22 min

Serves2

Pan: 10-inch skillet and a medium pot

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Why it works for two

Scampi scales down beautifully because the sauce is built in the same pan as the shrimp. Half a pound of shrimp and four ounces of pasta make two satisfying plates without a mountain of leftovers.

Method

Cook the pasta in salted boiling water until al dente. Scoop out ½ cup of the cooking water, then drain.
Meanwhile, pat the shrimp dry and season with salt and pepper. Heat the oil and 1 tbsp butter in the skillet over medium-high heat.
Add the shrimp in a single layer and cook for about 1 minute per side, until just pink. Transfer to a plate.
Lower the heat to medium. Add the garlic and red pepper flakes and cook for 30 seconds. Pour in the wine and simmer for 1–2 minutes, scraping up the browned bits.
Stir in the lemon juice and remaining butter, then add the pasta, shrimp and a splash of pasta water. Toss until glossy, sprinkle with parsley and serve right away.

Skill spotlight: Building a pan sauce

A pan sauce uses the flavorful browned bits (called fond) left after searing. Adding liquid and scraping them up — deglazing — turns them into the base of a sauce in minutes.

📏 Scaling & planning

For one, use 4 oz shrimp and 2 oz pasta in an 8-inch skillet.
Doubling? Sear the shrimp in two batches so they brown rather than steam.

🥡 If there's any left

Scampi is best fresh. If you have leftovers, eat them within a day, reheated gently with a splash of water.

Safety & allergens: Cook shrimp until the flesh is pearly and opaque (145°F). Contains shellfish, wheat and dairy. Check ingredient labels for allergens. See our disclaimers.

Want to learn more techniques? Visit our kitchen skills guide.

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