Shrimp Scampi Pasta (Printable)
Succulent shrimp in garlic lemon butter sauce with al dente spaghetti
# What You Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Pasta
02 - 12 oz spaghetti or linguine
→ Aromatics & Sauce
03 - 4 tbsp unsalted butter
04 - 3 tbsp olive oil
05 - 6 garlic cloves, finely minced
06 - ¼ tsp red pepper flakes
07 - ½ cup dry white wine
08 - Zest and juice of 1 large lemon
09 - ½ tsp kosher salt
10 - ¼ tsp freshly ground black pepper
→ Herbs & Garnish
11 - ¼ cup fresh parsley, chopped
12 - Freshly grated Parmesan cheese
13 - Lemon wedges
# Steps:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ 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.
06 - Remove from heat. Stir in chopped parsley. Adjust seasoning to taste. Serve immediately, garnished with Parmesan cheese and lemon wedges.
# Expert Advice:
01 -
- It comes together in under 30 minutes but tastes like something from a restaurant
- The sauce is so luxurious you will want to drink it straight from the pan
- It never fails to make people think you spent hours cooking
02 -
- Dry your shrimp thoroughly with paper towels before cooking or they will steam instead of sear
- Have all your ingredients prepped before you start cooking because everything happens fast once the heat is on
03 -
- Keep the shrimp moving in the pan but do not crowd them or they will steam instead of sear
- The butter will separate slightly from the oil – this is normal and actually creates that beautiful velvety texture