Shrimp Scampi Pasta (Printable)
Tender shrimp in garlic-lemon butter sauce over perfectly cooked pasta, ready in under 30 minutes.
# 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 - 1/4 tsp red pepper flakes
07 - 1/2 cup dry white wine
08 - 1 large lemon, zested and juiced
09 - 1/2 tsp kosher salt
10 - 1/4 tsp freshly ground black pepper
→ Herbs & Garnish
11 - 1/4 cup fresh parsley, chopped
12 - Freshly grated Parmesan cheese for serving
13 - Lemon wedges for serving
# How To Make It:
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 until 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 and stir in chopped parsley. Adjust seasoning to taste. Serve immediately garnished with Parmesan cheese and lemon wedges.
# Expert Suggestions:
01 -
- This restaurant quality dinner comes together in under 30 minutes, making it perfect for busy weeknights when you still want something special.
- The combination of bright lemon, aromatic garlic, and butter creates a silky sauce that clings beautifully to every strand of pasta.
02 -
- Never crowd the pan when cooking the shrimp, or they will steam instead of sear and turn rubbery rather than tender and sweet.
- That reserved pasta water is liquid gold, it contains starch that will transform your sauce from thin and separate to creamy and emulsified.
03 -
- Room temperature shrimp will cook more evenly than cold straight from the fridge, so let them sit out for 15 minutes before starting.
- If the sauce breaks or looks greasy, whisk in an extra teaspoon of pasta water off the heat to bring it back together.