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!
Seafood pasta. We love it so much! Try my Linguine with Clam Sauce, or my Seafood Pasta with Shrimp and Mussels or my Seafood Pappardelle. I could seriously live off of seafood pasta alone. I love that it’s so fresh, flavorful and delicious! And you can really eat it with any pasta you want.
Shrimp Scampi with Pasta
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!
Use Any Pasta You Want
You can use any pasta you like! I love this with linguine, fettuccine, spaghetti and even bucatini pasta as shown here.
Shrimp Scampi with Pasta
We hope you give this recipe a try!
Shrimp Scampi with Pasta
Ingredients
- 8 oz pasta (spaghetti, linguine, fettuccine) reserve 1 cup of pasta water
- 3 tablespoons unsalted butter + more if desired
- 2 tablespoons olive oil extra-virgin + more if desired
- 3 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 lb raw, uncooked large or extra-large shrimp peeled or not (see notes); with tails on
- 1/3 cup fresh parsley finely chopped
- juice from half lemon
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup of pasta water. Drain the rest and set pasta aside.
- In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or chicken stock, 1/2 cup of pasta water, salt, red pepper flakes if using and plenty of black pepper and bring to a simmer. If using wine, let the wine reduce by half, for a few minutes.
- Add the shrimp and cook until they just turn pink and flip, about 2 to 4 minutes per side, depending upon their size. Stir in the parsley and lemon juice and serve over cooked pasta or with crusty bread. Alternatively, if you plan on eating all of the pasta, you can add the cooked pasta directly into the pan. Toss everything together, taste, add 1 to 2 more tablespoons of butter and a little olive oil, toss and enjoy! You can also serve your pasta with a lemon wedge for more brightness in this dish so each individual can add more lemon juice if desired. Enjoy!
Notes
Recipe from Melissa Clark NY Times
More Seafood Recipes
Korean jjamppong (Spicy Seafood Noodle Soup)
