Shrimp Scampi Pasta (Printable Version)
Succulent shrimp and pasta tossed in garlic, lemon, and white wine butter sauce. Ready in 30 minutes.
# Ingredient List:
→ 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 - 1/4 tsp red pepper flakes
07 - 1/2 cup dry white wine
08 - Zest and juice of 1 large lemon
09 - 1/2 tsp kosher salt
10 - 1/4 tsp freshly ground black pepper
→ Herbs & Garnish
11 - 1/4 cup fresh parsley, chopped
12 - Freshly grated Parmesan cheese
13 - Lemon wedges
# Step-by-Step Instructions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 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 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.
# Tips from hearthlykitchen:
01 -
- The sauce comes together in minutes but tastes like something that simmered for hours
- Perfect for those nights when you want something impressive but only have thirty minutes until dinner
02 -
- The pasta continues cooking in the hot sauce so pull it from the boiling water about a minute before you think it is done
- That pasta water you reserved is the secret ingredient that transforms separated butter sauce into restaurant quality glossy magic
03 -
- Pat your shrimp completely dry with paper towels before cooking so they sear instead of steam
- Room temperature shrimp cook more evenly so take them out of the fridge twenty minutes before you start cooking