Description
Delight in this easy and flavorful Shrimp Scampi Pasta recipe! Juicy shrimp are sautéed in a buttery garlic sauce with a hint of lemon and tossed with tender spaghetti for a restaurant-quality meal you can make at home. Perfect for a weeknight dinner or a special occasion, this dish is ready in just 30 minutes. Serve it with a side of garlic bread or a fresh green salad
Ingredients
Scale
- 12 ounces spaghetti or linguine
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup dry white wine (or chicken broth)
- Juice and zest of 1 lemon
- 1/4 cup chopped fresh parsley
- Salt and black pepper, to taste
- Optional: grated Parmesan cheese for serving
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
- Cook the Shrimp:
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Season the shrimp with a pinch of salt and pepper, then sauté for 2-3 minutes per side until pink and opaque. Remove the shrimp and set aside.
- Prepare the Scampi Sauce:
- In the same skillet, add the remaining butter and olive oil. Sauté the garlic and red pepper flakes (if using) for 1-2 minutes until fragrant.
- Pour in the white wine and simmer for 2-3 minutes until slightly reduced. Stir in the lemon juice and zest.
- Combine the Pasta and Shrimp:
- Add the cooked pasta to the skillet and toss to coat in the sauce. If needed, add a splash of the reserved pasta water to loosen the sauce.
- Return the shrimp to the skillet and gently toss to combine.
- Serve:
- Garnish with chopped parsley and grated Parmesan cheese (if desired). Serve immediately.
Notes
- For extra flavor, add a splash of heavy cream to the sauce for a creamy variation.
- Use zucchini noodles or gluten-free pasta for a low-carb or gluten-free version.
- Leftovers can be stored in the refrigerator for up to 2 days.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course