Tarragon Shrimp Scampi
Classic shrimp scampi gets an herb-forward twist with fresh tarragon, garlic, lemon, butter, and dry white wine. The tarragon adds a delicate aromatic note that works beautifully with shrimp without overpowering it. Keep the sauce light and glossy, or add cream when you're in the mood for something a little richer.
Ingredients
Mise en Place — prep before you cook
- 1 lb large shrimp, peeled and deveined
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/4 cup dry white wine
- 2 tbsp fresh lemon juice
- 1 tbsp fresh tarragon, finely chopped, plus extra for garnish
- 1/4 tsp crushed red pepper flakes, optional
- Salt and black pepper, to taste
- 1/2 cup heavy cream, optional for a creamy version
- Fresh parsley, chopped, for garnish
- 1 lb linguine, spaghetti, or your favorite pasta
- Lemon wedges, for serving
Method
Follow each step for the best flavor and texture.
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Prepare the pasta. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
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Cook the shrimp. In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat. Add the shrimp and cook for 2–3 minutes per side, until pink and opaque. Season with salt, pepper, and crushed red pepper flakes if using. Remove the shrimp from the skillet and set aside.
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Build the sauce. In the same skillet, add the remaining 2 tablespoons of butter and the minced garlic. Sauté for 1–2 minutes, until fragrant and lightly golden. Pour in the white wine and simmer for 2–3 minutes, allowing it to reduce slightly.
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Add the tarragon and lemon. Stir in the fresh tarragon and lemon juice. Taste and adjust the seasoning with salt and pepper as needed. For the creamy version, add the heavy cream and simmer for an additional 2 minutes, until the sauce thickens slightly.
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Bring everything together. Add the cooked pasta to the skillet and toss to coat it in the sauce. Add a splash of the reserved pasta cooking water as needed to loosen the sauce and help it cling to the noodles. Return the shrimp to the pan and gently toss everything together.
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Serve. Finish with chopped parsley and additional fresh tarragon. Serve immediately with lemon wedges on the side for squeezing.
Chef Notes
For a richer flavor, swap the white wine for dry vermouth or add a small splash of brandy. Tarragon also works beautifully with scallops and crab, so don't be afraid to turn this into a mixed seafood scampi. For a lighter version, skip the heavy cream and let the wine, butter, lemon, and pasta water create the sauce.
Did You Know?
Tarragon is especially at home with seafood because its delicate anise-like flavor complements butter, lemon, cream, and shellfish without needing a long list of additional seasonings. A little goes a long way, which is exactly why fresh tarragon works so well in a simple scampi.
Flavor Notes
Rich butter and olive oil form the base while garlic adds savory depth. White wine and fresh lemon cut through that richness with acidity, and tarragon brings a soft herbal, almost licorice-like aroma. The red pepper adds just enough warmth to keep everything lively. The finished dish should taste bright, buttery, herbaceous, and unmistakably seafood-forward.
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