Shrimp Scampi Pasta (Printable)

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

# What You'll Need:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined

→ Pasta

02 - 12 ounces spaghetti or linguine

→ Aromatics & Sauce

03 - 4 tablespoons unsalted butter
04 - 3 tablespoons olive oil
05 - 6 garlic cloves, finely minced
06 - 1/4 teaspoon red pepper flakes
07 - 1/2 cup dry white wine
08 - Zest and juice of 1 large lemon
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon freshly ground black pepper

→ Herbs & Garnish

11 - 1/4 cup fresh parsley, chopped
12 - Freshly grated Parmesan cheese, for serving
13 - Lemon wedges, for serving

# How to Prepare:

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 the shrimp in a single layer. Season with salt and pepper. Cook for 1-2 minutes per side, just until shrimp are opaque and pink. Remove shrimp to a plate.
04 - Deglaze the 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 Advice:

01 -
  • The sauce comes together in the same pan you cook the shrimp, meaning minimal cleanup and maximum flavor
  • You can have this on the table in under 30 minutes even on a busy weeknight
  • The balance of bright lemon and rich butter feels luxurious without being heavy
02 -
  • Overcooked shrimp become rubbery and sad, so watch them closely and remove the moment they turn pink
  • The pasta water is your secret weapon for turning separated butter and wine into a silky emulsified sauce
  • Garlic burns faster than you think, turning bitter in seconds, so keep it moving in the pan
03 -
  • Pat your shrimp completely dry before cooking or they'll steam instead of sear
  • Room temperature shrimp cook more evenly, so take them out of the fridge 15 minutes before starting

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