Description
This classic Shrimp Scampi recipe features succulent shrimp sautéed in a flavorful garlic butter and white wine sauce, tossed with perfectly cooked spaghetti. Quick and easy to prepare, it’s a delightful dish bursting with bright lemon zest, a hint of spice from red pepper flakes, and fresh parsley for garnish—perfect for a weeknight dinner or a special occasion.
Ingredients
Scale
Pasta
- 16 ounces dry spaghetti (or linguine, angel hair, or any long-shaped pasta)
Shrimp and Sauce
- 2 tablespoons olive oil
- 1 pound medium shrimp (peeled and deveined, tails on or off)
- 3 tablespoons unsalted butter (⅜ stick)
- 4 cloves garlic (minced)
- â…“ cup white wine
- 1 lemon (juiced and zested)
- ½ teaspoon kosher salt
- ½ teaspoon red pepper flakes
- 2 tablespoons fresh parsley (plus more for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve ½ cup of the starchy pasta water, then drain the pasta and set aside.
- Heat Olive Oil: In a large high-sided skillet over medium heat, heat the olive oil until shimmering, ready for cooking the shrimp.
- Cook the Shrimp: Pat the shrimp dry with a paper towel and lightly season with kosher salt. Add the shrimp to the skillet and sear for 2 minutes on the first side until lightly browned. Flip and cook for an additional 1 minute on the other side until just cooked through.
- Add Butter and Garlic: To the skillet, add the butter and minced garlic. Stir continuously until the butter is fully melted and fragrant, infusing the sauce with garlicky flavor.
- Add Wine and Lemon: Pour in the white wine along with the lemon juice, lemon zest, ½ teaspoon kosher salt, and red pepper flakes. Bring the mixture to a simmer to allow the flavors to meld and to slightly reduce the sauce.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet and toss well to combine with the shrimp and sauce. If the sauce feels too dry or thick, add splashes of the reserved pasta water to loosen it and help coat the pasta beautifully.
- Finish and Serve: Remove the skillet from heat. Stir in the fresh parsley and garnish with additional parsley before serving immediately for the best flavor and texture.
Notes
- Using freshly squeezed lemon juice and zest brightens the dish and enhances the seafood flavor.
- Reserve some pasta water to adjust sauce consistency as needed for a silky texture.
- You can substitute shrimp with scallops or chicken if preferred.
- Choose a dry white wine such as Sauvignon Blanc or Pinot Grigio for cooking and pairing.
- Serve immediately to enjoy the shrimp at their freshest and the pasta perfectly coated.
