Shrimp Scampi Pasta (Print Version)

Tender shrimp in garlic lemon butter sauce with perfectly cooked 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 (optional)
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, for serving (optional)
13 - Lemon wedges, for serving

# How to Prepare:

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 (if using). Sauté for 1 minute until fragrant but not browned.
03 - Add the 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 -
  • The buttery wine sauce comes together in minutes but tastes like something from a restaurant
  • You probably have everything in your pantry except the shrimp
  • It scales beautifully for a dinner party or shrinks down for a solo night in
02 -
  • Overcooked rubbery shrimp cannot be saved, so set a timer and check them early rather than late
  • The sauce will look loose in the pan but tightens up the second it hits the pasta, do not be tempted to over reduce
  • Cold shrimp going into hot pan drops the temperature dramatically, so let them come to room temperature while you prep everything else
03 -
  • Dry your shrimp thoroughly with paper towels before cooking, water creates steam instead of that gorgeous golden sear
  • Room temperature ingredients emulsify better, so take the butter out of the fridge while you boil the pasta water

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