Shrimp Scampi Pasta (Printable)

Garlic butter shrimp with lemon and white wine over perfectly cooked spaghetti

# What goes in:

→ 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

# Directions:

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 until opaque and pink. Remove shrimp to a plate.
04 - Deglaze 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 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 with Parmesan cheese and lemon wedges.

# Expert Advice:

01 -
  • The sauce comes together in the same pan you cook the shrimp, meaning maximum flavor with minimal cleanup
  • That glossy emulsion of butter, olive oil, and pasta water creates a restaurant style coating that clings to every strand
  • Ready from start to finish in under 30 minutes, making it perfect for Impressive weeknight dinners
02 -
  • Overcooked shrimp becomes rubbery and disappointing, so remove them from the pan as soon as they turn pink throughout
  • The pasta water creates the emulsion that makes the sauce coat properly, so never skip this step
03 -
  • Pat the shrimp completely dry before cooking to prevent them from steaming instead of searing
  • Room temperature butter melts more evenly and creates a smoother sauce

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