Perfect! Shrimp Scampi Pasta is classic, garlicky, buttery, and super quick—ready in about 20 minutes. 🍤🍝
Ingredients (serves 2–3)
- 8 oz pasta (spaghetti, linguine, or fettuccine)
- 1/2 lb large shrimp, peeled and deveined
- 3 tbsp butter
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1/4 tsp red pepper flakes (optional, for a little heat)
- 1/4 cup white wine or chicken/vegetable broth
- Juice of 1 lemon
- Salt and freshly ground black pepper to taste
- 2 tbsp chopped parsley (for garnish)
- Optional: grated Parmesan
Instructions
1. Cook the pasta
- Boil pasta in salted water according to package instructions.
- Reserve 1/2 cup pasta water before draining.
2. Cook the shrimp
- Heat 1 tbsp butter + olive oil in a skillet over medium-high heat.
- Add shrimp, season with salt and pepper, and cook 2–3 min per side until pink and opaque.
- Remove shrimp and set aside.
3. Make the scampi sauce
- In the same skillet, melt remaining butter.
- Add garlic and red pepper flakes; sauté 30–60 seconds until fragrant (don’t burn).
- Add white wine (or broth) and lemon juice. Let simmer 1–2 min.
4. Combine pasta and shrimp
- Toss drained pasta into the sauce, adding a splash of reserved pasta water to loosen.
- Add shrimp back and gently toss to coat.
5. Serve
- Garnish with parsley and a squeeze of lemon.
- Optional: sprinkle Parmesan on top.
💡 Tips for perfect shrimp scampi
- Don’t overcook shrimp—they cook fast and become rubbery.
- Use fresh garlic and real butter for the best flavor.
- A splash of white wine makes the sauce bright, but broth works if you don’t want alcohol.
I can also give a one-pan shrimp scampi pasta version that cooks the pasta in the same pan as the sauce, saving cleanup and making it extra saucy.
Do you want me to do that?
