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Shrimp Scampi with Pasta Recipe

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A classic Shrimp Scampi with Pasta recipe featuring tender shrimp sautéed with garlic, shallots, and red pepper flakes in a lemon and butter sauce, tossed with angel hair or linguine pasta for a bright, flavorful, and quick weeknight meal.

Ingredients

For the Pasta

  • 1 pound (16 oz) angel hair, spaghetti, linguine, or fettuccini
  • Salt, to taste (for pasta water and seasoning)

For the Scampi Sauce

  • ⅓ cup extra-virgin olive oil
  • ¾ cup thinly sliced shallots (from 2 to 3 shallots)
  • 6 large cloves garlic, minced
  • ½ teaspoon red pepper flakes
  • 1¼ pounds extra-large shrimp, peeled and deveined, thawed if frozen
  • Freshly ground black pepper, to taste
  • ¼ teaspoon salt (for shrimp cooking), plus ½ teaspoon salt for sauce, adjust as needed
  • ¾ cup dry white wine
  • 6 tablespoons unsalted butter, cut into 4 pieces
  • 3 tablespoons lemon juice plus 1 teaspoon lemon zest (from 1 to 2 lemons), plus wedges for serving
  • ¼ cup finely chopped fresh parsley

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve 1 cup of the pasta cooking water before draining the pasta completely.
  2. Sauté Shallots and Shrimp: While pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced shallots and cook, stirring frequently, for about 1 minute until softened. Add minced garlic, red pepper flakes, shrimp, and ¼ teaspoon salt and black pepper each. Cook, stirring occasionally, until shrimp turn pink and are just cooked through, about 3 minutes. Remove shrimp to a plate to prevent overcooking.
  3. Deglaze and Reduce Sauce: Pour the white wine into the same skillet and simmer until reduced by half, approximately 3 to 4 minutes, to concentrate the flavors.
  4. Make the Lemon Butter Sauce and Combine: Stir in the butter pieces, lemon juice, lemon zest, ½ cup of reserved pasta water, and ½ teaspoon salt. Stir until butter is melted and the sauce is smooth. Add the drained pasta to the skillet and toss to coat, cooking briefly until pasta is warmed through. Add more reserved pasta water if needed to loosen the sauce.
  5. Finish and Serve: Return the cooked shrimp and any accumulated juices to the skillet, tossing everything together gently. Stir in chopped parsley, then taste and adjust seasoning if necessary. Serve immediately with lemon wedges on the side.

Notes

  • Use freshly peeled and deveined shrimp for best texture and flavor.
  • Reserve pasta water to adjust the sauce consistency as needed.
  • Dry white wine like Sauvignon Blanc or Pinot Grigio works well in this recipe.
  • For less heat, reduce or omit the red pepper flakes.
  • Serve with crusty bread to soak up the delicious lemon butter sauce.

Find it online: https://lauracooks.com/shrimp-scampi-with-pasta-recipe/