Here’s a classic, flavorful Shrimp Scampi Pasta recipe — garlicky, buttery, and perfect for a quick dinner 🍤🍝
Shrimp Scampi Pasta
Ingredients
- 12 oz spaghetti or linguine
- 1 lb large shrimp, peeled and deveined
- 4 tablespoons butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional)
- ½ cup dry white wine or chicken broth
- Juice of 1 lemon
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley
- Grated Parmesan cheese, for serving
Instructions
- Cook pasta
- Boil pasta in salted water according to package instructions until al dente. Drain and reserve ½ cup pasta water.
- Cook shrimp
- Heat 2 tablespoons butter and olive oil in a large skillet over medium-high heat.
- Add shrimp, season with salt and pepper, and cook 1–2 minutes per side until pink. Remove shrimp and set aside.
- Make scampi sauce
- In the same skillet, sauté garlic (and red pepper flakes, if using) for 30 seconds.
- Add wine or broth and lemon juice, simmer 2–3 minutes until slightly reduced.
- Combine
- Lower heat and add remaining 2 tablespoons butter. Stir until melted.
- Return shrimp to the pan and toss with sauce.
- Add cooked pasta and toss to coat. If needed, add reserved pasta water to loosen sauce.
- Serve
- Sprinkle with fresh parsley and grated Parmesan cheese. Serve immediately.
Tips
- Use day-old pasta or reserve pasta water to help thicken the sauce.
- For extra flavor, add a splash of cream to make it creamy scampi.
- Can also add cherry tomatoes or spinach for a colorful twist.
I can also give you a garlic butter shrimp scampi skillet version that cooks everything in one pan for easier cleanup.
