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Shrimp Scampi Pasta

Shrimp scampi pasta features juicy, pink shrimp coated in a silky, emulsified garlic butter sauce that clings to al dente pasta. The dish is characterized by its fragrant aroma, glossy appearance, and tender texture, achieved through careful stirring and high-heat sautéing. It’s a quick yet elegant meal, perfect for weeknights or entertaining guests.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound jumbo shrimp peeled and deveined
  • 8 oz spaghetti or linguine cooked al dente
  • 4 cloves garlic finely minced
  • 4 tablespoons unsalted butter
  • ½ cup dry white wine or chicken broth
  • 2 tablespoons lemon juice freshly squeezed
  • 1 lemon lemon zest
  • ¼ teaspoon red pepper flakes adjust to taste
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
  • Fresh parsley for garnish chopped

Equipment

  • Large skillet
  • Large pot
  • Sharp knife
  • Tongs
  • Grater

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta until just al dente, about 1 minute less than package instructions. Drain and set aside, reserving about a cup of pasta water.
  2. While the pasta cooks, peel and devein the shrimp if needed. Pat them dry with paper towels, then set aside.
  3. Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Once shimmering, add the shrimp in a single layer and sauté until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
  4. In the same skillet, add 2 tablespoons of butter and the minced garlic. Cook, stirring constantly, until fragrant and just beginning to turn golden, about 30 seconds. Be careful not to burn the garlic.
  5. Pour in the white wine and let it simmer for 1-2 minutes, scraping up any browned bits from the bottom of the skillet. The liquid should reduce slightly and become aromatic.
  6. Add the remaining 2 tablespoons of butter, lemon juice, lemon zest, and red pepper flakes. Whisk gently to emulsify the sauce into a glossy, silky texture.
  7. Return the cooked shrimp to the skillet and toss to coat in the sauce. Add the cooked pasta and toss everything together, adding reserved pasta water a splash at a time until the sauce is smooth and coats the pasta evenly.
  8. Cook for another minute until everything is heated through and the sauce is clingy. Season with salt and freshly ground black pepper to taste.
  9. Garnish with chopped fresh parsley and extra lemon wedges if desired. Serve immediately, enjoying the fragrant, glossy pasta coated in a silky garlic butter sauce with tender shrimp.

Notes

For extra flavor, add a pinch of freshly grated Parmesan cheese before serving. Use high-quality butter and fresh lemon for the best results. Adjust spice level with more red pepper flakes if you like heat.