Shrimp Scampi Pasta
This dish features tender shrimp and perfectly cooked pasta tossed in a garlicky butter sauce with lemon, white wine, and a hint of spice, finished with fresh parsley and Parmesan.
Equipment
- 1 large pot for boiling pasta
- 1 large skillet for cooking shrimp and sauce
Ingredients
- 8 ounces linguine or spaghetti
- 1 pound large shrimp peeled and deveined
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
- 4 cloves garlic minced
- 1/4 teaspoon red pepper flakes optional
- 1/2 cup white wine such as Sauvignon Blanc
- Juice of 1 lemon
- Zest of 1 lemon
- Salt and black pepper to taste
- 1/4 cup fresh parsley chopped
- Grated Parmesan cheese for serving
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1 cup pasta water, then drain and set aside.
- Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat until butter melts and bubbles.
- Add minced garlic and red pepper flakes to the skillet and sauté about 1 minute until fragrant, avoiding burning the garlic.
- Place shrimp in a single layer in the skillet and cook 2-3 minutes on each side until pink and cooked through. Remove shrimp and set aside.
- Pour white wine into the skillet, bring to simmer, and scrape up brown bits. Reduce for 2-3 minutes.
- Stir in lemon juice and zest, then whisk in the remaining 2 tablespoons butter until melted and sauce combines.
- Return shrimp to the skillet and add the drained pasta. Toss to coat, adding reserved pasta water gradually if sauce is too dry.
- Season with salt and black pepper to taste, sprinkle chopped parsley, and toss gently.
- Remove from heat and serve immediately topped with grated Parmesan cheese.
Notes
- Add a splash of cream for a richer sauce.
- Pair with garlic bread and a simple salad for a full meal.
- Use fresh shrimp for best flavor and texture.
- Reheat leftovers gently on stove or microwave.