Shrimp Scampi Pasta (Print Version)
Succulent shrimp in garlic-lemon butter sauce with al dente spaghetti
# What You'll 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 - ¼ teaspoon red pepper flakes
07 - ½ cup dry white wine
08 - Zest and juice of 1 large lemon
09 - ½ teaspoon kosher salt
10 - ¼ teaspoon freshly ground black pepper
→ Herbs & Garnish
11 - ¼ cup fresh parsley, chopped
12 - Freshly grated Parmesan cheese for serving
13 - Lemon wedges for serving
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water before draining.
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 shrimp to a plate.
04 - Pour white wine into skillet and simmer for 2–3 minutes until reduced by half. Add lemon zest and juice, stirring to combine.
05 - Return cooked shrimp and drained pasta to skillet. Toss to coat, adding reserved pasta water as needed for a silky sauce consistency.
06 - Remove from heat. Stir in chopped parsley and adjust seasoning. Serve immediately with Parmesan cheese and lemon wedges.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like it simmered all day
- Perfect for weeknight dinners yet elegant enough for company
02 -
- Never skip reserving the pasta water, it is the secret ingredient that transforms melted butter into a silky restaurant style sauce
- Shrimp continue cooking after you remove them from heat, so pull them when they are just barely opaque
03 -
- Room temperature shrimp cook more evenly than cold ones, so take them out of the fridge fifteen minutes before cooking
- Add a handful of cherry tomatoes during step four for extra color and a burst of sweetness