Shrimp Scampi with Pasta
Total Time
45 Minutes
Prep Time
25 Minutes
Cook Time
20 Minutes
Rating
4.98 out of 5 stars
(43)
Ingredients
4 servings
- Salt
- 1 pound (16 oz) angel hair, spaghetti, linguine, or fettuccini
- ⅓ cup extra-virgin olive oil
- ¾ cup thinly sliced shallots, from 2 to 3 shallots
- 6 large cloves garlic, minced
- ½ teaspoon red pepper flakes
- 1¼ pounds extra-large shrimp, peeled and deveined, thawed if frozen
- Freshly ground black pepper
- ¾ cup dry white wine
- 6 tablespoons unsalted butter, cut into 4 pieces
- 3 tablespoons lemon juice plus 1 teaspoon lemon zest, from 1 to 2 lemons, plus wedges for serving
- ¼ cup finely chopped fresh parsley
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Preparation
Step 1
Bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to the package instructions. Reserve 1 cup of the cooking water, then drain.
Step 2
Meanwhile, heat the oil in a large skillet over medium heat. Add the shallots and cook, stirring frequently, for about 1 minute.
Step 3
Add the garlic, red pepper flakes, shrimp, and ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until the shrimp are pink and just cooked through, about 3 minutes. Transfer the shrimp to a plate.
Step 4
Add the wine to the skillet and simmer until reduced by half, 3 to 4 minutes.
Step 5
Add the butter, lemon juice and lemon zest, ½ cup of the reserved cooking water, and ½ teaspoon salt; stir until the butter is melted.
Step 6
Add the drained pasta and continue to cook, tossing, until the pasta is warmed through, adding more of the reserved cooking water as needed if the pasta seems dry.
Step 7
Return the shrimp and any juices from the plate to the skillet and toss with the pasta.
Step 8
Stir in the parsley, then taste and adjust seasoning, if necessary. Serve with lemon wedges.
Step 9
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Chef's notes
Ensure shrimp is not overcooked to prevent it from becoming rubbery.
Angel hair or capellini pasta is recommended for soaking up the sauce.
Frozen shrimp are typically flash-frozen at peak freshness, making them a great option.
