Shrimp Scampi Pasta (Printable)
Tender shrimp in lemon garlic butter sauce with perfectly cooked spaghetti for a bright, satisfying meal.
# What You'll 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
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
13 - Lemon wedges
# 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 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. 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, 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 clings to every strand of pasta, creating that restaurant quality gloss that seems impossible to achieve at home
- Shrimp cook in mere minutes, meaning dinner is ready faster than delivery would arrive
- The bright lemon and garlic combo feels indulgent while being surprisingly light and fresh
02 -
- Shrimp continue cooking after leaving the pan, so removing them when just pink keeps them tender instead of rubbery
- That starchy pasta water is the secret ingredient that transforms separated sauce into restaurant quality silkiness
- Garlic burns faster than you expect, turning bitter and ruining the dish, so keep it moving in the pan
03 -
- Pat shrimp completely dry before cooking so they sear instead of steam, developing those gorgeous browned edges
- Room temperature shrimp cook more evenly and quickly than cold ones from the refrigerator