Here’s a classic, flavorful Shrimp Scampi Pasta recipe that’s garlicky, buttery, and bright with lemon:
Shrimp Scampi Pasta
Serves: 4
Ingredients:
- 12 oz (340 g) spaghetti or linguine
- 1 lb (450 g) large shrimp, peeled and deveined
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1/4 tsp red pepper flakes (optional, for a little heat)
- 1/2 cup dry white wine or chicken broth
- Juice of 1 lemon
- Salt and black pepper, to taste
- 1/4 cup chopped fresh parsley
- Grated Parmesan cheese (optional)
Instructions:
- Cook the pasta
- Bring a large pot of salted water to a boil.
- Cook pasta according to package instructions until al dente.
- Reserve 1/2 cup of pasta water and drain the rest.
- Cook the shrimp
- In a large skillet, heat butter and olive oil over medium heat.
- Season shrimp with salt and pepper.
- Cook shrimp 1–2 minutes per side until pink and opaque.
- Remove shrimp from skillet and set aside.
- Make the scampi sauce
- In the same skillet, sauté garlic and red pepper flakes for 30 seconds until fragrant.
- Add white wine (or chicken broth) and lemon juice. Simmer 2–3 minutes to reduce slightly.
- Combine pasta and shrimp
- Return shrimp to the skillet.
- Add cooked pasta and toss to coat in the sauce.
- Add reserved pasta water a little at a time if needed to loosen the sauce.
- Sprinkle with chopped parsley.
- Serve
- Plate immediately, optionally with grated Parmesan cheese.
✅ Tips:
- Don’t overcook shrimp—they cook very quickly and will turn rubbery.
- Use fresh lemon juice for a bright, vibrant flavor.
- For a richer sauce, you can add a splash of cream at the end.
If you want, I can also give a baked shrimp scampi pasta casserole version where everything is combined and baked for easier cleanup and a cheesy topping.
Do you want that version?
