Shrimp Scampi Pasta Recipe | Quick And Easy Pasta Dish
Servings: 4 servings
Calories: 424kcal
Calories: 424kcal | Carbohydrates: 45g | Protein: 23g | Fat: 14g | Fiber: 2g | Sugar: 2g
Ingredients
- 8 ounces Spaghetti Noodles
- 3 tbsp Unsalted Butter
- 1 tbsp Olive Oil
- 1 pound Shrimp peeled and deveined
- 1/2 tsp Kosher Salt
- 1/4 tsp Ground Black Pepper
- 1/4 tsp Garlic minced
- Red Pepper Flakes to taste
- 1/2 cup White Wine
- 1 Lemon juiced
- Chopped Parsley for garnish
Instructions
- Cook the Pasta. In a large pot, bring salted water to a boil. Add 8 ounces of linguine or spaghetti and cook according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water in case you need to loosen the sauce later.
- Sauté the Shrimp. In a large skillet over medium-high heat, melt 2 tablespoons butter with 1 tablespoon olive oil. Season 1 pound of shrimp with salt and pepper, then add to the skillet. Cook for 1–2 minutes per side, until shrimp turn pink and opaque. Transfer the shrimp to a plate, leaving any juices in the skillet.
- Build the Sauce. Lower the heat to medium and add 3–4 minced garlic cloves (and ¼ teaspoon red pepper flakes if you like heat). Sauté for 30 seconds to avoid burning. Pour in ½ cup white wine (or chicken broth) and juice of 1 lemon. Simmer for 2–3 minutes, scraping up any brown bits from the pan. Stir in 1 more tablespoon butter to create a silky sauce.
- Combine & Toss. Return the cooked shrimp to the skillet. Add the drained pasta, tossing gently to coat everything in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water.
- Garnish & Serve. Taste and adjust seasoning with salt, pepper, or more lemon juice. Sprinkle chopped fresh parsley on top. Serve hot with lemon wedges on the side.