Shrimp Scampi Pasta (Print Version)
Tender shrimp in a zesty garlic lemon butter sauce with perfectly cooked spaghetti.
# 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:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain pasta 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, just until shrimp are opaque and pink. Remove shrimp to a plate.
04 - Deglaze the skillet with white wine and simmer for 2–3 minutes to reduce by half. Add lemon zest and juice, stirring to combine.
05 - Return cooked shrimp and drained pasta to the skillet. Toss to coat, adding reserved pasta water as needed for a silky sauce. Remove from heat. Stir in chopped parsley. Adjust seasoning to taste. Serve immediately, garnished with Parmesan cheese and lemon wedges.
# Expert Advice:
01 -
- The sauce comes together in minutes but tastes like something you would order at a favorite Italian restaurant
- Perfect for those nights when you want something impressive without spending hours in the kitchen
02 -
- Overcooked shrimp cannot be saved, pull them from the heat the moment they turn pink
- The pasta water is not optional, it is the secret ingredient that makes the sauce silky and cohesive
03 -
- Pat your shrimp completely dry before cooking or they will steam instead of sear
- Room temperature butter melts more evenly and incorporates better into the sauce