Shrimp Scampi Pasta
This Shrimp Scampi Pasta is a buttery, garlicky, and lemony dish featuring juicy shrimp tossed in a rich white wine sauce over linguine. Ready in just 30 minutes, it's perfect for a quick weeknight meal or a special occasion. Serve it with crusty bread or a side of roasted vegetables for a complete meal!
Ingredients
- 8 oz linguine or any long pasta
- 1 lb shrimp 16-20 count, peeled & deveined
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 4 cloves garlic minced
- ½ tsp red pepper flakes
- ½ cup dry white wine or chicken broth
- Juice of 1 lemon
- 1 tsp lemon zest
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup pasta water reserved from cooking pasta
- ¼ cup fresh parsley chopped
- ¼ cup grated Parmesan cheese optional
Instructions
- Cook Pasta: Boil linguine in salted water until al dente. Reserve ¼ cup of pasta water before draining.
- Sauté Shrimp: Pat shrimp dry and season with salt and black pepper. Heat 1 tbsp butter and 1 tbsp olive oil in a pan over medium-high heat. Cook shrimp for 2 minutes per side until pink and opaque. Remove from pan.
- Prepare Sauce: In the same pan, add garlic and red pepper flakes, cooking for 30 seconds until fragrant. Deglaze with white wine, scraping up browned bits. Let simmer for 2 minutes.
- Combine Everything: Add pasta water, lemon juice, and lemon zest. Toss in drained pasta, stirring well. Add shrimp back to the pan along with remaining butter and parsley. Mix until coated.
- Serve: Plate the pasta, sprinkle with Parmesan, and garnish with extra parsley and red pepper flakes if desired.
Notes
- For extra flavor, use tail-on shrimp for a richer sauce.
- No wine? Substitute with chicken broth and a splash of lemon juice.
- Want it spicy? Add more red pepper flakes.
- Make it creamy by stirring in ¼ cup heavy cream at the end.
- Pair it with: Roasted Brussels sprouts, garlic bread, or a crisp white wine.