Shrimp Scampi Over Pasta (Print Version)
Succulent shrimp and pasta in buttery lemon-garlic sauce for a quick, elegant seafood favorite.
# Ingredients:
→ Pasta and Seafood
01 -
8 ounces linguine or spaghetti
02 -
1 pound large shrimp, peeled and deveined
→ Cooking Essentials
03 -
3 tablespoons unsalted butter
04 -
3 tablespoons olive oil
05 -
4 garlic cloves, minced
06 -
1/4 teaspoon red pepper flakes (optional)
07 -
1/2 cup dry white wine
08 -
Juice of 1 lemon
09 -
Salt and pepper to taste
→ Garnish
10 -
1/4 cup fresh parsley, chopped
11 -
Grated Parmesan cheese (for serving)
# Directions:
01 -
In a large pot, bring salted water to a boil. Add the linguine or spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
02 -
In a large skillet, heat the butter and olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute until fragrant.
03 -
Add the shrimp to the skillet and season with salt and pepper. Cook for 2-3 minutes on each side until the shrimp turn pink and opaque.
04 -
Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the skillet. Allow to simmer for about 2-3 minutes until slightly reduced.
05 -
Add the cooked pasta to the skillet with the shrimp. Toss to combine, adding reserved pasta water as needed to create a light sauce.
06 -
Stir in the chopped parsley and adjust seasoning with salt and pepper to taste. Serve immediately for best flavor.
# Notes:
01 -
Adjust red pepper flakes based on your spice preference.
02 -
Reserve some pasta water to help create a creamy sauce.