Shrimp Scampi Pasta
A classic Italian-inspired dish featuring tender shrimp sautéed with garlic, white wine, and butter, tossed with linguine and finished with fresh parsley.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 12 oz linguine or spaghetti
- 1 lb large shrimp (about 21-25 per pound), peeled and deveined, tails on optional
- 6 tablespoon unsalted butter
- 4 clove garlic, minced
- 0.5 cup dry white wine (such as Pinot Grigio)
- 0.25 cup chicken broth
- 2 tablespoon fresh lemon juice
- 0.25 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 0.25 cup chopped fresh parsley
- 1 tablespoon lemon zest
- 2 tablespoon grated Parmesan cheese
Instructions
Preparation Steps
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining.
- While the pasta cooks, pat the shrimp dry with paper towels and season lightly with salt and pepper.
- In a large skillet over medium-high heat, melt 4 tablespoons of butter. Add the shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
- Reduce heat to medium. Add the remaining 2 tablespoons of butter, garlic, and red pepper flakes (if using) to the same skillet. Sauté for about 30 seconds until fragrant.
- Pour in the white wine and chicken broth. Bring to a simmer and let it reduce slightly, about 2–3 minutes.
- Add the cooked pasta to the skillet along with lemon juice, lemon zest, and half of the parsley. Toss everything together, adding reserved pasta water as needed to create a silky sauce.
- Return the shrimp to the skillet and gently toss to combine. Season with salt and pepper to taste.
- Serve immediately, garnished with remaining parsley and a sprinkle of Parmesan cheese.
Notes
For best results, use fresh shrimp and serve immediately while hot.