Shrimp Scampi Without Wine

What Replaces the Wine

Wine brings two things to scampi: acidity and a savory depth. Lemon juice covers the acidity, and a good low-sodium broth covers the depth. Reducing the broth for 2 minutes concentrates its flavor, and finishing with lemon zest adds fragrance without extra sourness.

What You'll Need

• Large shrimp. 21–25 per pound are forgiving and hard to overcook. Peeled and deveined saves time. Frozen is fine if thawed and dried well.
• Linguine. The classic, but spaghetti or angel hair work.
• Butter and olive oil. Oil keeps the butter from burning during the sear. The rest of the butter makes the sauce.
• Garlic. Five cloves, thinly sliced or minced.
• Low-sodium chicken broth. Seafood stock is even better if you have it.
• Lemon. Juice and zest.
• Red pepper flakes and parsley. A little heat and fresh color.

How to Make It

Cook the linguine in well-salted boiling water until al dente. Scoop out a cup of pasta water before draining.

Meanwhile, pat the shrimp very dry and season with salt and pepper. Heat the olive oil and a tablespoon of butter in a 12-inch skillet over medium-high heat. Lay the shrimp in a single layer and cook 1–2 minutes per side, just until pink and opaque. Move them to a plate.

Lower the heat to medium, add another tablespoon of butter, the garlic, and the pepper flakes, and stir 30–60 seconds, until fragrant but not browned. Pour in the broth and lemon juice, scrape up the browned bits, and simmer 2 minutes, until reduced by about a third.

Turn the heat to low and swirl in the remaining butter until the sauce looks glossy. Add the pasta, shrimp, lemon zest, and parsley and toss for a minute, adding splashes of pasta water until the sauce coats every strand. Serve right away, with parmesan if you like.

Troubleshooting

• Bland sauce. Without wine, it relies on lemon and salt. Use the full juice and zest, salt the pasta water well, and taste before serving.
• Greasy sauce. Butter separates over high heat. Add the last butter on low and use pasta water to bring it together.
• Watery pan. Wet shrimp release liquid. Pat them very dry, especially if they were frozen.
• Rubbery shrimp. They cooked too long. Pull them at a loose C shape; a tight O means overdone.

Variations

• Gluten-free. Serve over rice or zucchini noodles, or use gluten-free pasta.
• Spinach. Wilt 2 handfuls into the sauce before adding the pasta.
• Tomato. Add 1 cup halved cherry tomatoes with the garlic.
• Chicken scampi. Use thin-sliced chicken breast, cooked 3–4 minutes per side until 165°F.
• Kid-friendly. Skip the pepper flakes.

What to Serve With It

A crisp green salad or a Greek village salad, garlic bread, and roasted asparagus or broccoli are all you need. For a creamier shrimp pasta, Tuscan shrimp pasta adds sun-dried tomatoes and cream. If you're cooking for a special night in, it fits right into these Valentine's dinner ideas at home. For a make-ahead pasta dinner instead, chicken alfredo stuffed shells can be assembled the day before.

Storing Leftovers

Scampi is best fresh. Refrigerate leftovers in an airtight container within 2 hours, and eat them within 2 days for the best texture. Reheat gently in a skillet over low heat with a splash of water until hot all the way through. High heat and the microwave make shrimp tough.

Cook's Tips

• Thaw shrimp the right way. Overnight in the fridge, or sealed in a bag in a bowl of cold water for 10–20 minutes. Don't thaw them on the counter.
• Sear in one layer. Crowded shrimp steam and turn pale. Cook in two batches if your skillet is smaller than 12 inches.
• Keep the garlic pale gold. Brown garlic tastes bitter. Pull the pan off the heat if it's coloring fast.
• Check doneness by color. Shrimp are done when they're opaque all the way through and reach 145°F.