Shrimp Scampi Pasta
Try our quick and addictive Shrimp Scampi Pasta! In about 30 minutes, you can enjoy the perfect combination of succulent shrimp, comforting pasta, and an Italian-inspired lemon garlic butter sauce that will knock your socks off.
Servings: 4 servings
Calories: 619kcal
Ingredients
- 12 ounces linguine, spaghetti, or angel hair pasta
- Salt
- 1 cup reserved pasta water
- 4 tablespoons salted butter
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 pound raw shrimp, peeled, deveined, & tails off see cooking notes
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup dry white wine I used Pinot Grigio; sub: chicken broth
- 1/4 cup fresh lemon juice
- 1 teaspoon Italian seasoning sub: half-dried oregano and half-dried basil
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh chopped parsley
- Optional for serving: lemon wedges
Instructions
- Boil Pasta: Cook the pasta in lightly salted water according to package directions. Before draining, remove about a cup of the salted pasta water for later. Drain and set aside. (While it cooks, finish the recipe.)
- Prep Shrimp: While the pasta cooks, pat the shrimp dry with paper towels.
- Cook Shrimp: In a large skillet, heat 2 tablespoons butter and 2 tablespoons oil over medium-high heat until it’s bubbly. Add in garlic and shrimp. Season with 1/2 teaspoon salt and 1/2 teaspoon red pepper flakes. Stir continuously until the shrimp just turns pink, 2-3 minutes. Use a slotted spoon to remove the shrimp to a plate and set aside.
- Make Sauce: Place the skillet back over the heat. Pour in white wine, lemon juice, and Italian seasoning and simmer for 3 to 4 minutes, until the sauce reduces slightly. Remove from the heat and swirl in the remaining 2 tablespoons butter.
- Combine & Serve: Add the shrimp (and any juices from the plate) and cooked pasta to the skillet and toss to combine. Top with Parmesan cheese and chopped fresh parsley and toss again. Add a little pasta water and toss to help the sauce adhere to the pasta and to give it a glossy look (I usually use about 1/3-1/2 cup, but it's up to you. If you forgot to save pasta water, it will be ok! Do NOT just add regular water.). Taste and season with more salt, if needed. Serve with lemon wedges on the side.
Video
Notes
- This recipe goes fast once you start, so be sure to have all your ingredients and equipment ready at hand.
- I often double this recipe because my family likes it so much. But you'll need a very large pan!
- For the shrimp, I used 31-40 count because it's the right size for a bite. Make sure to thaw if it's frozen.
- Gluten-Free Version: Use gluten-free pasta. My favorite is chickpea angel hair pasta or linguine from Banza brand.
- Dairy-Free Version: Use a plant-based butter and omit the Parmesan cheese.
Nutrition
Calories: 619kcal | Carbohydrates: 69g | Protein: 29g | Fat: 23g | Cholesterol: 178mg | Sodium: 858mg | Fiber: 3g | Sugar: 3g