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Gordon Ramsay’s Shrimp Scampi with Linguine

A close-up of glistening shrimp served over linguine pasta, prepared in the style of gordon ramsay's shrimp scampi.
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Follow this straightforward recipe to make Gordon Ramsay’s famous, restaurant-style shrimp scampi, featuring a rich white wine and garlic butter sauce served over linguine.

Ingredients

Scale
  • 1 pound raw shrimp, peeled and deveined
  • 8 ounces linguine pasta
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine (like Pinot Grigio)
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • 1/4 teaspoon red pepper flakes
  • Salt and freshly ground black pepper to taste

Instructions

  1. Cook the linguine according to package directions until al dente. Reserve about 1/2 cup of the pasta cooking water before draining.
  2. Season the shrimp lightly with salt and pepper.
  3. In a large skillet over medium heat, melt 2 tablespoons of butter with the olive oil. Add the minced garlic and red pepper flakes. Cook for about 1 minute until fragrant; do not let the garlic brown.
  4. Add the shrimp to the skillet in a single layer. Cook for 1 to 2 minutes per side until they just turn pink. Remove the shrimp from the skillet and set aside.
  5. Pour the white wine into the skillet and bring it to a simmer, scraping up any browned bits from the bottom. Let the wine reduce slightly for about 2 minutes.
  6. Stir in the lemon juice and the remaining 2 tablespoons of butter, swirling the pan until the butter melts and creates a smooth sauce.
  7. Return the cooked shrimp to the skillet. Add the drained linguine and toss to coat everything in the sauce.
  8. If the sauce seems too thick, add a few tablespoons of the reserved pasta water until the sauce coats the pasta nicely.
  9. Stir in the fresh parsley. Taste and adjust seasoning with salt and pepper if needed. Serve immediately.

Notes

  • Ramsay often uses high-quality, large shrimp for this dish to give it a substantial texture.
  • For a richer sauce, you can finish the dish with a small splash of heavy cream, though the classic version relies on wine and butter.
  • Always reserve pasta water; the starch helps emulsify the sauce beautifully.

Nutrition

Find it online: https://cookingbycarla.com/gordon-ramsays-shrimp-scampi-recipe/