Description
Garlic Butter Shrimp Scampi Pasta
Ingredients
:
For the Pasta:
250g Spaghetti or Linguine
Salt (for boiling water)
For the Shrimp Scampi:
2 tbsp Olive Oil
3 tbsp Butter
4 Garlic Cloves (minced)
300g Shrimp (peeled and deveined)
1/4 cup Dry White Wine
(optional)
1/4 cup Lemon Juice
1/4 tsp Red Pepper Flakes
(optional)
Salt and Pepper (to taste)
1/4 cup Fresh Parsley (chopped)
1/4 cup Parmesan Cheese (grated)
Instructions
:
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the spaghetti or linguine until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
Sauté the Shrimp:
In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add minced garlic and cook until fragrant (about 1 minute). Add shrimp and cook for 2-3 minutes on each side, or until pink and opaque. Remove shrimp and set aside.
Make the Sauce:
In the same skillet, add the white wine (if using) and let it simmer for 1-2 minutes to reduce slightly. Stir in lemon juice, red pepper flakes (optional), salt, and pepper. Add the remaining butter and reserved pasta water, stirring until the sauce is smooth.
Combine Everything:
Return the cooked shrimp to the skillet, then toss in the cooked pasta. Mix well to coat the pasta and shrimp in the garlic butter sauce. Adjust seasoning if needed.
Serve:
Plate the shrimp scampi pasta and sprinkle with fresh parsley and grated Parmesan cheese. Serve warm and enjoy!
A Flavorful Classic!
This garlic butter shrimp scampi pasta is a quick and elegant dish perfect for weeknight dinners or special occasions. Pair it with a side salad or garlic bread for a complete meal!
Bon Appétit!
Step-by-Step Guide
Follow these detailed steps for perfect results every time. First, prep all ingredients before heating any pans (mise en place). This includes mincing garlic, juicing the lemon, chopping parsley, and patting the shrimp dry. When cooking the pasta, ensure the water is as salty as seawater for proper seasoning. While the pasta cooks, begin sautéing. The key to the sauce is deglazing the pan after cooking the shrimp; the white wine lifts the flavorful browned bits (fond) from the skillet. When adding the pasta water, pour it in slowly while stirring to create a silky, emulsified sauce that clings to the noodles.
Serving Suggestions
This versatile dish pairs beautifully with several sides. For a light meal, serve with a simple arugula salad dressed with lemon vinaigrette. To make it more indulgent, offer warm, crusty garlic bread or focaccia for soaking up the sauce. A glass of the same dry white wine used in the recipe, such as Sauvignon Blanc or Pinot Grigio, complements the flavors perfectly. For a colorful plate, garnish with extra lemon wedges and a sprinkle of red pepper flakes.
How-to Summary
In summary, cook pasta in salted water, reserving some water. Sauté garlic in oil and butter, then cook shrimp and set aside. Deglaze the pan with wine, add lemon juice and seasonings, then stir in butter and pasta water to create a sauce. Combine sauce, shrimp, and pasta, tossing to coat. Garnish with parsley and Parmesan.
Frequently Asked Questions
Can I make this without wine? Absolutely. Substitute the white wine with an equal amount of low-sodium chicken or vegetable broth, adding a teaspoon of white wine vinegar or extra lemon juice for acidity.
How do I prevent overcooked shrimp? Shrimp cook very quickly. Remove them from the pan as soon as they turn pink and opaque (forming a “C” shape). They will finish warming when added back to the sauce.
Can I use frozen shrimp? Yes. Thaw them completely in the refrigerator overnight or under cold running water. Pat them thoroughly dry before cooking to ensure proper searing.
What’s the purpose of the pasta water? The starchy pasta water is essential. It helps thicken the sauce and allows it to cling to the pasta, creating a restaurant-quality texture.
How can I store and reheat leftovers? Store in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of water or broth over low heat to prevent the shrimp from becoming rubbery.
Common Mistakes to Avoid
- Overcooking the Garlic: Burnt garlic turns bitter. Cook it only until fragrant (about 30-60 seconds) over medium heat.
- Skipping the Pasta Water: Do not forget to reserve the starchy cooking water. It is the secret to a cohesive, glossy sauce.
- Crowding the Pan: Cook shrimp in a single layer with space between them. Crowding steams them instead of giving a light sear.
- Using Pre-Grated Parmesan: For the best flavor and melt, grate Parmesan cheese fresh from a block. Pre-grated often contains anti-caking agents.
Conclusion
This Garlic Butter Shrimp Scampi Pasta masterfully combines simplicity with elegant flavor. By following the detailed guide and avoiding common pitfalls, you can create a restaurant-worthy dish in the comfort of your own kitchen. It’s a reliably impressive recipe that proves a delicious, satisfying meal doesn’t require hours of effort. Enjoy the process and the delightful results.