Here’s a classic, restaurant-style Shrimp Scampi Pasta recipe—garlicky, buttery, and bright with lemon.
Ingredients (Serves 2–3)
- 8 oz (225 g) pasta (spaghetti, linguine, or fettuccine)
- 1 lb (450 g) large shrimp, peeled and deveined
- 3 tbsp butter
- 2 tbsp olive oil
- 4 cloves garlic, minced
- ½ tsp red pepper flakes (optional)
- ½ cup dry white wine or chicken broth
- Juice of 1 lemon
- Zest of 1 lemon (optional)
- Salt and pepper, to taste
- 2 tbsp fresh parsley, chopped
- Grated Parmesan cheese for serving (optional)
Instructions
- Cook the pasta:
- Boil pasta according to package instructions until al dente. Drain and reserve ½ cup pasta water.
- Cook the shrimp:
- In a large skillet, heat butter and olive oil over medium heat.
- Add garlic and red pepper flakes, sauté 30 seconds until fragrant.
- Add shrimp, season with salt and pepper, and cook 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.
- Make the sauce:
- In the same skillet, add white wine (or chicken broth) and lemon juice. Simmer 2–3 minutes to reduce slightly.
- Taste and adjust seasoning.
- Combine:
- Return shrimp to the skillet, add pasta, and toss to coat.
- If needed, add reserved pasta water a little at a time to loosen the sauce.
- Finish:
- Sprinkle with lemon zest, chopped parsley, and Parmesan cheese (if using). Serve immediately.
💡 Tips:
- Don’t overcook the shrimp—they cook very quickly and should be just opaque.
- For a richer flavor, add 1–2 tbsp butter at the end to make the sauce silkier.
- Can add vegetables like spinach, cherry tomatoes, or asparagus for extra color and nutrition.
If you want, I can also give a one-pan shrimp scampi pasta version that cooks both the pasta and shrimp together for minimal cleanup and extra flavor absorption.
Do you want me to provide that version?
