Italian · Main · Easy
Shrimp Scampi Pasta
Plump shrimp in a garlicky white wine butter sauce tossed with linguine. Restaurant elegance in 20 minutes flat.
The whole recipe in 60 seconds
Shrimp Scampi Pasta, in 5 ideas
- Pat the shrimp very dry. Moisture is the enemy of a good sear.
- Do not overcook the garlic. Golden is perfect, brown is bitter.
- The starchy pasta water is what makes the sauce cling instead of pool.
- Have everything ready before you start. This moves fast.
- Serve in warm bowls so the butter sauce does not seize.
What you need
Ingredients
- 12 oz linguine
- 1 1/2 lbs large shrimp, peeled and deveined
- 5 tbsp butter, divided
- 2 tbsp olive oil
- 6 garlic cloves, thinly sliced
- 1/2 tsp red pepper flakes
- 1/2 cup dry white wine
- Juice of 1 lemon
- 1/2 cup pasta water, reserved
- 1/2 cup parsley, chopped
- Salt and black pepper
- Grated parmesan, for serving
How to make it
Directions
- Boil the linguine in well salted water until al dente. Reserve 1/2 cup pasta water before draining.
- Pat the shrimp dry and season with salt and pepper.
- Heat 2 tbsp butter with the olive oil in a large skillet over medium high. Sear the shrimp 2 minutes per side. Remove to a plate.
- Lower the heat. Add the remaining butter, garlic, and red pepper flakes. Cook 1 minute until fragrant.
- Pour in the wine and lemon juice, scraping up the browned bits. Simmer 2 minutes.
- Return the shrimp to the pan. Add the pasta and toss with the sauce, loosening with pasta water as needed.
- Shower with parsley and parmesan. Serve immediately.
Frozen shrimp is often fresher than the counter stuff and costs less. Thaw in cold water in 20 minutes.