Classic Shrimp Scampi with Spaghetti
Shrimp scampi is a restaurant favorite you can easily make at home in under 30 minutes. This version features plump, garlicky shrimp in a bright lemon-butter-wine sauce, perfectly coating al dente spaghetti.
Prep Time: 10 mins | Cook Time: 15 mins | Serves: 4
Ingredients:
· 12 oz (340g) spaghetti or linguine
· For the Shrimp:
· 1 ½ lbs (680g) large shrimp (21/25 count), peeled and deveined (tails on or off)
· Salt and black pepper
· ¼ tsp red pepper flakes (optional)
· For the Sauce:
· 4 tbsp unsalted butter
· 4 tbsp extra virgin olive oil
· 6-8 garlic cloves, minced or thinly sliced
· ½ cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
· ¼ cup fresh lemon juice (from 1-2 lemons)
· 1 tsp lemon zest
· To Finish:
· ¼ cup finely chopped fresh parsley
· ½ cup grated Parmesan cheese, plus more for serving
· Salt and black pepper to taste
Instructions:
- Cook the Pasta:
· Bring a large pot of well-salted water to a boil. Cook the spaghetti according to package directions until al dente.
· Reserve 1 cup of the starchy pasta water before draining. Drain the pasta and set aside.
- Sauté the Shrimp:
· Pat the shrimp very dry with paper towels. Season lightly with salt and pepper.
· In a large skillet or pan, heat 2 tbsp of olive oil over medium-high heat until shimmering.
· Add the shrimp in a single layer and cook for 1-2 minutes per side, just until pink and opaque. Do not overcook. Remove shrimp to a plate and set aside.
- Make the Sauce:
· In the same skillet, reduce heat to medium. Add the remaining 2 tbsp olive oil and 4 tbsp butter.
· Add the minced garlic and red pepper flakes (if using). Sauté for 45-60 seconds until fragrant but not browned (browned garlic turns bitter).
· Carefully pour in the white wine and lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it reduce by half, about 2-3 minutes.
- Combine & Finish:
· Add the cooked, drained spaghetti directly to the skillet with the sauce. Toss to coat thoroughly.
· Add the cooked shrimp, any accumulated juices, lemon zest, parsley, and Parmesan cheese. Toss everything together.
· If the sauce seems too thick, add the reserved pasta water, a few tablespoons at a time, until the sauce coats the noodles beautifully.
· Taste and season with additional salt, pepper, or a squeeze of lemon if needed.
- Serve Immediately:
· Divide among warm bowls. Garnish with extra parsley, a sprinkle of Parmesan, and a lemon wedge on the side.
Key Success Tips:
· Don’t Overcook the Shrimp: They cook fast! Remove them from the pan as soon as they turn pink and curl.
· The Pasta Water is Gold: The starch helps the sauce cling to the pasta. Always reserve some.
· Fresh is Best: Use fresh lemon juice and parsley. Bottled lemon juice can taste metallic.
· Dry the Shrimp: This ensures a good sear and prevents them from steaming.
Easy Variations:
· Protein Swap: Use scallops or add cooked chicken.
· Creamy Scampi: Stir in ¼ cup of heavy cream with the wine reduction.
· Vegetable Add-Ins: Sauté sliced cherry tomatoes, spinach, or mushrooms with the garlic.
· No Wine? Substitute with an equal amount of low-sodium chicken broth and an extra tablespoon of lemon juice.
Enjoy your quick, elegant, and delicious homemade shrimp scampi