Shrimp scampi pasta—it’s like a little culinary vacation on a plate. Imagine buttery, garlicky shrimp dancing with al dente pasta, all tangy with a squeeze of lemon.
It’s a dish that feels fancy but is surprisingly easy to whip up, perfect for when you want to impress without breaking a sweat. And hey, remember that time last summer when everyone was obsessed with sourdough?
This is way better.
Steps
- Prepare all your ingredients in advance to streamline the cooking process. If using fresh shrimp, peel and devein them earlier in the day and keep them chilled until needed.
- Cook your pasta of choice, such as linguine, in well-salted water. Once done, drain and set aside, reserving about a cup of pasta water for later use if needed.
- In a large skillet, heat unsalted butter and extra-virgin olive oil over medium heat. Add finely chopped shallots and minced garlic, cooking until fragrant.
- Add the shrimp to the skillet and cook them for a couple of minutes until they turn pink and opaque, forming a “C” shape. Avoid overcooking them to prevent toughness.
- Pour in dry white wine, such as pinot grigio or sauvignon blanc, and freshly squeezed lemon juice. Allow the mixture to simmer and reduce slightly.
- Season the dish with kosher salt, freshly ground black pepper, and a pinch of red pepper flakes for a hint of heat.
- Return the drained pasta to the skillet, tossing it with the shrimp and sauce to combine. If the dish appears dry, add some reserved pasta water to achieve your desired consistency.
- Finish by sprinkling freshly chopped parsley over the pasta for a pop of color and flavor. Serve immediately with crusty bread to soak up the delicious sauce.
Ingredients
- 1 pound large shrimp (31 to 35 shrimp per pound), peeled and deveined
- 16 ounces of linguine or pasta of your choice
- 4 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 shallots, finely chopped
- 4 cloves garlic, minced
- 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 2 tablespoons freshly squeezed lemon juice
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Pinch of dried red pepper flakes (more if desired for extra spice)
- 2 tablespoons fresh parsley, chopped
FAQ
- What is Shrimp Scampi?
- What ingredients are needed for Shrimp Scampi with Pasta?
- ounce package of pasta like linguine or your preferred type, unsalted butter, high-quality extra-virgin olive oil, shallots, garlic, dry white wine (or substitutes like chicken stock), freshly squeezed lemon juice, kosher salt, black pepper, red pepper flakes, and fresh parsley for garnish.
- How should I prepare for cooking Shrimp Scampi Pasta?
- What are some tips for cooking perfect Shrimp Scampi?
- Can Shrimp Scampi be served in other ways than with pasta?
Tips
- Preparation is Key: Before starting to cook, ensure all your ingredients are prepped and ready. This includes peeling and deveining shrimp, squeezing lemon juice, and having spices measured out. This will help maintain a smooth cooking process, especially since shrimp scampi comes together quickly.
- Perfect Pasta: Cook your pasta in advance in well-salted water, drain it, and set it aside. Aim to cook the shrimp immediately after the pasta is ready so it doesn’t sit for too long. Remember to save some pasta water to adjust the sauce’s consistency if needed.
- Mind the Shrimp Cooking Time: Be cautious not to overcook the shrimp. They only need a few minutes until they curl into a C shape and change from translucent gray to opaque pink and white. Overcooked shrimp become tough and rubbery.
- Enhance with Reserved Pasta Water: If your shrimp scampi seems a bit dry, add some reserved pasta water to achieve a saucier consistency. This trick helps integrate the flavors and enhance the dish’s overall texture.
Equipment
- Skillet (for cooking the shrimp scampi)
- Pasta pot with strainer (for boiling the pasta)
- Garlic press (for mincing garlic)
- Lemon squeezer (for extracting fresh lemon juice)
- Wine opener (for opening a bottle of white wine)
