Shrimp Scampi Pasta (Print View)

Succulent shrimp in garlic butter and wine sauce with al dente spaghetti

# 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 - 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

# How to Make:

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.

# Expert Suggestions:

01 -
  • The sauce comes together in minutes but tastes like something from a restaurant
  • Perfect for weeknights when you want something special without the fuss
02 -
  • Overcooked shrimp become rubbery, so watch them closely and remove from heat as soon as they turn pink
  • The pasta water is crucial for creating that glossy, restaurant quality sauce that clings to every strand
03 -
  • Pat shrimp completely dry before cooking to get a nice sear instead of steaming
  • Room temperature shrimp cook more evenly, so take them out of the fridge 15 minutes before cooking

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