Shrimp Scampi with Pasta is a beloved Italian-American dish that’s easy to prepare yet impressive enough for guests. This dish features succulent shrimp sautéed in a garlic, butter, and white wine sauce, tossed with al dente pasta. Bursting with flavor, it’s a go-to recipe for busy weeknights or romantic dinners at home.
Equipment:
- Large pot for boiling pasta
- Large skillet
- Tongs
- Measuring cups and spoons
- Fine grater or zester
Ingredients:
- 12 oz linguine or spaghetti
- 1 lb large shrimp (peeled and deveined)
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- ½ teaspoon crushed red pepper flakes (optional)
- ½ cup dry white wine (or chicken broth for non-alcoholic option)
- Juice of 1 lemon (about 2 tablespoons)
- ¼ cup fresh parsley, chopped
- Salt and black pepper to taste
- Grated Parmesan cheese (for serving, optional)
Instructions:
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- Prepare the Shrimp:
- Season the shrimp lightly with salt and pepper.
- Heat 2 tablespoons of butter and the olive oil in a large skillet over medium heat.
- Add the shrimp and cook for 1–2 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Make the Sauce:
- In the same skillet, add the minced garlic and crushed red pepper flakes (if using). Sauté for 30 seconds until fragrant.
- Pour in the white wine and lemon juice. Simmer for 2–3 minutes to reduce slightly.
- Stir in the remaining 2 tablespoons of butter until melted.
- Combine Everything:
- Return the shrimp to the skillet and toss to coat in the sauce.
- Add the cooked pasta to the skillet, tossing to combine. If the pasta seems dry, add a splash of the reserved pasta water until desired consistency is reached.
- Serve:
- Sprinkle with fresh parsley and grated Parmesan cheese if desired. Serve hot with lemon wedges on the side.
Tips:
- For extra flavor, use a good-quality dry white wine, such as Sauvignon Blanc or Pinot Grigio.
- Customize the spice level by adjusting the amount of crushed red pepper flakes.
- Use fresh shrimp for the best texture and flavor, but frozen (thawed) shrimp will work in a pinch.
Shrimp Scampi with Pasta is the ultimate combination of simplicity and indulgence. With its rich, garlicky sauce and tender shrimp, this dish is a restaurant-quality meal you can whip up in under 30 minutes. Serve it with a crisp green salad and a slice of garlic bread for an unforgettable dinner. Enjoy!
Shrimp Scampi with Pasta Recipe
Make this classic Shrimp Scampi with Pasta recipe for a quick and elegant dinner. Juicy shrimp tossed in a garlicky butter-wine sauce served over tender pasta is pure comfort in every bite.
Equipment
- Large pot for boiling pasta
- Large skillet
- Tongs
- Measuring cups and spoons
- Fine grater or zester
Ingredients
- 12 oz linguine or spaghetti
- 1 lb large shrimp peeled and deveined
- 4 tablespoons unsalted butter divided
- 2 tablespoons olive oil
- 4 garlic cloves minced
- ½ teaspoon crushed red pepper flakes optional
- ½ cup dry white wine or chicken broth for non-alcoholic option
- Juice of 1 lemon about 2 tablespoons
- ¼ cup fresh parsley chopped
- Salt and black pepper to taste
- Grated Parmesan cheese for serving, optional
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- Prepare the Shrimp:
- Season the shrimp lightly with salt and pepper.
- Heat 2 tablespoons of butter and the olive oil in a large skillet over medium heat.
- Add the shrimp and cook for 1–2 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Make the Sauce:
- In the same skillet, add the minced garlic and crushed red pepper flakes (if using). Sauté for 30 seconds until fragrant.
- Pour in the white wine and lemon juice. Simmer for 2–3 minutes to reduce slightly.
- Stir in the remaining 2 tablespoons of butter until melted.
- Combine Everything:
- Return the shrimp to the skillet and toss to coat in the sauce.
- Add the cooked pasta to the skillet, tossing to combine. If the pasta seems dry, add a splash of the reserved pasta water until desired consistency is reached.
- Serve:
- Sprinkle with fresh parsley and grated Parmesan cheese if desired. Serve hot with lemon wedges on the side.
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