Make this flavorful shrimp scampi pasta quickly using a simple garlic butter sauce. This recipe is perfect for a fast weeknight dinner.
Author:Ahazzam
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:Italian-American
Diet:Low Fat
Ingredients
Scale
8 oz linguine or spaghetti
1 lb large shrimp, peeled and deveined
4 tbsp unsalted butter
3 tbsp olive oil
5 cloves garlic, minced
1/4 cup dry white wine or chicken broth
1/4 cup fresh lemon juice
1/4 cup fresh parsley, chopped
1/2 tsp red pepper flakes (optional)
Salt and black pepper to taste
Instructions
Cook the pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
While the pasta cooks, season the shrimp lightly with salt and pepper.
In a large skillet over medium heat, melt 2 tablespoons of butter with the olive oil. Add the minced garlic and red pepper flakes (if using). Cook for about 1 minute until fragrant; do not let the garlic brown.
Add the shrimp to the skillet in a single layer. Cook for 1 to 2 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
Pour the white wine or broth into the skillet and let it simmer for 1 minute, scraping up any browned bits from the bottom.
Reduce the heat to low. Stir in the remaining 2 tablespoons of butter and the lemon juice until the sauce is emulsified.
Add the drained pasta and the reserved pasta water to the skillet. Toss well to coat the pasta in the sauce.
Return the cooked shrimp to the skillet. Toss briefly to heat through.
Stir in the fresh parsley. Taste and adjust seasoning with salt and pepper if needed. Serve immediately.
Notes
For the best texture, cook the shrimp just until they turn pink; overcooking makes them tough.
Use linguine or spaghetti as they hold the light scampi sauce well.
If you skip the wine, use chicken broth for liquid, or simply use more pasta water.