Quick Shrimp Scampi with Pasta
A simple, quick shrimp scampi tossed with pasta, garlic, and a lemon-butter sauce. Protein-rich shrimp and fiber from pasta make this a nutritious, satisfying meal ready in under 45 minutes.
Equipment
- Large Pot (for boiling pasta)
- Large skillet (for cooking shrimp and sauce)
- Cutting board
- Chef’s Knife
- Measuring Cups and Spoons
- Wooden spoon or spatula
- Colander (for draining pasta)
Ingredients
- 1 pound angel hair spaghetti, linguine, or fettuccini
- ⅓ cup extra-virgin olive oil
- ¾ cup thinly sliced shallots about 2–3 shallots
- 6 large garlic cloves minced
- ½ teaspoon red pepper flakes
- 1¼ pounds extra-large shrimp peeled and deveined (thawed if frozen)
- Freshly ground black pepper to taste
- ¾ cup dry white wine
- 6 tablespoons unsalted butter cut into 4 pieces
- 3 tablespoons lemon juice plus 1 teaspoon lemon zest from 1–2 lemons, plus wedges for serving
- ¼ cup finely chopped fresh parsley
- ¼ teaspoon salt plus more to taste
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a rolling boil. Use about 1 tablespoon of salt per 4–5 quarts of water to season the pasta properly. Add your chosen pasta—angel hair, spaghetti, linguine, or fettuccini—and cook until al dente, following the package instructions carefully. Al dente pasta should be tender yet firm to the bite. Before draining, reserve 1 cup of the cooking water to adjust the sauce later, then drain the pasta thoroughly and set aside in a large bowl.
- Sauté the Aromatics: In a spacious skillet or sauté pan, heat ⅓ cup of extra-virgin olive oil over medium heat. Once the oil shimmers, add ¾ cup of thinly sliced shallots. Stir constantly for about 1–2 minutes, allowing the shallots to soften and release their sweet, aromatic fragrance without browning. Next, add 6 minced garlic cloves and ½ teaspoon of red pepper flakes, stirring continuously. Let the mixture cook for 30–60 seconds until the garlic becomes fragrant but not burnt, creating the flavorful base for your scampi sauce.
- Cook the Shrimp: Gently add 1¼ pounds of peeled and deveined extra-large shrimp to the skillet. Sprinkle ¼ teaspoon of salt and a pinch of freshly ground black pepper over the shrimp. Stir occasionally, making sure each shrimp cooks evenly. Watch closely as the shrimp turn from translucent to a bright pink with opaque centers—this usually takes around 3 minutes. Avoid overcooking, as shrimp will become rubbery if left too long. Once cooked, transfer the shrimp to a plate, keeping any accumulated juices in the skillet.
- Deglaze the Pan with Wine: Pour ¾ cup of dry white wine into the same skillet to deglaze it, scraping up any flavorful bits stuck to the bottom. Increase the heat slightly and let the wine simmer gently until it reduces by half, approximately 3–4 minutes. This step intensifies the sauce’s flavor while adding a subtle acidity that balances the richness of butter and olive oil.
- Create the Lemon-Butter Sauce: Lower the heat to medium and add 6 tablespoons of unsalted butter in 4 pieces, allowing it to melt gradually. Stir continuously to emulsify the butter with the reduced wine. Next, incorporate 3 tablespoons of freshly squeezed lemon juice and 1 teaspoon of lemon zest. Pour in ½ cup of the reserved pasta cooking water and sprinkle ½ teaspoon of salt, stirring to combine. This mixture forms a glossy, silky sauce that will coat the pasta evenly. Taste and adjust seasoning as needed.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the lemon-butter sauce. Using tongs or a wooden spoon, toss the pasta gently but thoroughly to ensure each strand is coated. Add more of the reserved pasta water gradually if the sauce appears too thick, creating a smooth, clingy consistency that beautifully envelops the noodles. Continue tossing for 1–2 minutes, allowing the pasta to absorb the flavors of the sauce.
- Return Shrimp to Skillet: Gently return the cooked shrimp and any juices that collected on the plate back to the skillet. Fold them carefully into the pasta to combine without breaking the shrimp. Heat for an additional 1–2 minutes to ensure the shrimp are fully warmed and the flavors meld together.
- Add Fresh Herbs and Final Touches: Sprinkle ¼ cup of finely chopped fresh parsley over the pasta and shrimp. Toss gently to distribute the herbs evenly, enhancing both flavor and visual appeal. Taste the dish and adjust salt, pepper, or lemon juice if necessary. For serving, plate the pasta and shrimp with a few fresh lemon wedges on the side to allow guests to add extra brightness according to preference.
- Serve and Enjoy: Serve the shrimp scampi immediately while hot, either on individual plates or in a large serving bowl for a family-style presentation. Pair with a simple arugula salad or steamed vegetables for a balanced, satisfying meal. This dish is also ideal for meal prep—store leftovers in airtight containers in the refrigerator for up to 2 days and gently reheat on the stovetop, adding a splash of water to restore the sauce’s silkiness.
Notes
- Use high-quality extra-virgin olive oil and fresh lemons for the brightest flavor.
- Choose shrimp that are large and peeled for quick, even cooking.
- Angel hair cooks fastest, while linguine or fettuccini provide a heartier texture.
- Reserve some pasta cooking water to adjust the sauce consistency if needed.
- Don’t overcook the shrimp—they should be just opaque and tender.
- Red pepper flakes add a subtle heat; adjust to taste.
- Fresh parsley adds color and freshness; add it at the end to preserve flavor.
