Shrimp Scampi Pasta (Printable View)
Succulent shrimp in garlic butter lemon sauce with perfectly cooked spaghetti for a bright, comforting Italian-American classic ready in 30 minutes.
# What You Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Pasta
02 - 12 ounces spaghetti or linguine
→ Aromatics & Sauce
03 - 4 tablespoons unsalted butter
04 - 3 tablespoons olive oil
05 - 6 garlic cloves, finely minced
06 - 1/4 teaspoon red pepper flakes
07 - 1/2 cup dry white wine
08 - Zest and juice of 1 large lemon
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon freshly ground black pepper
→ Herbs & Garnish
11 - 1/4 cup fresh parsley, chopped
12 - Freshly grated Parmesan cheese
13 - Lemon wedges
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Heat butter and olive oil in a large skillet over medium-high heat. Add garlic and red pepper flakes. Sauté for 1 minute until fragrant but not browned.
03 - Add shrimp in a single layer. Season with salt and pepper. Cook for 1-2 minutes per side until opaque and pink. Remove to a plate.
04 - Deglaze skillet with white wine and simmer for 2-3 minutes until reduced by half. Add lemon zest and juice, stirring to combine.
05 - Return shrimp and pasta to skillet. Toss to coat, adding pasta water as needed for sauce consistency. Remove from heat, stir in parsley, and adjust seasoning.
# Expert Advice:
01 -
- The sauce comes together in minutes but tastes like something from a favorite restaurant
- Leftovers reheat beautifully for an effortless next day lunch
02 -
- Overcooked shrimp becomes rubbery and tough, so watch them closely and remove from heat as soon as they turn pink
- That reserved pasta water is full of starch and helps bind the sauce, so do not skip this step
03 -
- Pat shrimp completely dry before cooking to prevent them from steaming in the pan
- Room temperature ingredients help the sauce emulsify more smoothly