Shrimp Scampi with Pasta

Shrimp Scampi with Pasta!! A simple garlic, white wine and butter sauce that is ready in minutes and is absolutely delicious! Add pasta or grab some crusty bread to soak up and devour this sauce! We hope you try this!

I made this pasta dish months ago and am just now getting around to posting it for you. Sometimes, when you have kids, you adapt. Sure, this dish would have looked better (and anytime you search shrimp scampi, you will see the tails on) with the shrimp tails left on but I wasn’t thinking and my kids asked me to remove them. So is life.

Instead of the hater comments, just make this for your family and enjoy! and leave the tails on!

What I love about shrimp? It cooks super fast! You can literally have delicious shrimp scampi on the table for dinner in under 20 minutes!

Print Recipe

5 from 3 votes

Shrimp Scampi with Pasta

Cook Time20 mins

Course: Dinner

Servings: 4

Ingredients

• 3 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic minced, or finely chopped
• 1/2 cup dry white wine or chicken stock use a little more if desired
• 3/4 teaspoon kosher salt
• 1/2 teaspoon crushed red pepper flakes
• freshly cracked pepper
• 1 1/2 lbs large or extra-large shrimp peeled or not (see notes); with tails on
• 1/3 cup fresh parsley finely chopped
• juice from half lemon
• cooked pasta save 1 cup pasta water

Instructions

• In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, 1/2 cup of pasta water, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
• Add the shrimp and sauté until they just turn pink, about 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over cooked pasta or with crusty bread. Enjoy!

Notes

For MORE flavor: "USE THE SHELLS!!! The shrimp shells are wonderful flavor enhancers and should not be discarded-simmer the shells in the wine (add some extra wine) for about 10 minutes, strain and then discard the shells, and use the enriched wine in the recipe. Double the flavor!"

Recipe from Melissa Clark NY Times