Shrimp Scampi Pasta Recipe
Cook elegant shrimp scampi pasta with garlic, white wine, and lemon in just 30 minutes. This quick dinner tastes gourmet but comes together effortlessly.
Ingredients
- Shrimp: 1 pound 454g large shrimp, peeled and deveined. I prefer using 21/25 count shrimp (meaning 21 to 25 shrimp per pound) for a good bite. Make sure they’re patted dry for optimal searing.
- Pasta: 1 pound 454 g linguine, spaghetti, or fettuccine. I personally love linguine because its slightly flattened shape holds the sauce beautifully.
- Olive Oil: 1/4 cup 60ml extra virgin olive oil. Good quality olive oil is key to flavor.
- Garlic: 6 cloves minced. Don’t skimp on the garlic! It's the backbone of the scampi sauce.
- Dry White Wine: 1/2 cup 120ml dry white wine, such as Pinot Grigio or Sauvignon Blanc. This adds acidity and depth. If you don’t have wine, you can substitute chicken broth with a tablespoon of lemon juice.
- Lemon: 1 large lemon zested and juiced. The zest adds aromatic oils, while the juice brightens the sauce.
- Butter: 4 tablespoons 57g unsalted butter, cut into cubes. Cold butter emulsifies beautifully into the sauce, creating a creamy texture.
- Red Pepper Flakes: 1/4 teaspoon or more, to taste. This adds a subtle kick. Omit if you prefer a milder flavor.
- Fresh Parsley: 1/4 cup packed, chopped. A burst of freshness to finish the dish.
- Salt and Black Pepper: To taste. Season generously!
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Prep the Shrimp: While the pasta is cooking, pat the shrimp dry with paper towels. Season generously with salt and black pepper.
- Sauté the Garlic: Heat the olive oil in a large skillet over medium heat, then I like to add a little butter, too! Add the minced garlic and red pepper flakes. Cook, stirring constantly, until fragrant (about 30 seconds). Be careful not to burn the garlic.
- Cook the Shrimp: Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until pink and opaque (internal temperature of 145°F / 63°C). Remove the shrimp from the skillet and set aside.
- Deglaze the Pan: Pour the dry white wine into the skillet. Bring to a simmer and scrape up any browned bits from the bottom of the pan (this is where a lot of the flavor is!). Let the wine reduce slightly, about 2-3 minutes.
- Emulsify the Sauce: Reduce the heat to low. Whisk in the lemon juice and lemon zest. Gradually whisk in the cold butter, one cube at a time, until the sauce is smooth and glossy. This process is called emulsifying, and it creates a beautiful, creamy sauce.
- Combine and Toss: Add the cooked pasta to the skillet with the sauce. Toss to coat, adding a little bit of the reserved pasta water at a time until the sauce reaches your desired consistency.
- Add the Shrimp Back: Gently fold the cooked shrimp back into the pasta.
- Garnish and Serve: Stir in the fresh parsley. Serve immediately, garnished with extra parsley and a squeeze of fresh lemon juice so it won't be dry.
- Enjoy: Your shrimp scampi pasta is ready to devour!
Notes
nutrition:
calories: Approximately 550
protein: Approximately 35g
carbohydrates: Approximately 60g
fat: Approximately 20g
fiber: Approximately 5g
sodium: Approximately 700mg notes: Values are approximate and may vary.
calories: Approximately 550
protein: Approximately 35g
carbohydrates: Approximately 60g
fat: Approximately 20g
fiber: Approximately 5g
sodium: Approximately 700mg notes: Values are approximate and may vary.