Description
Shrimp Scampi Pasta
Ingredients:
250g spaghetti
300g large shrimp (peeled and deveined)
3 tablespoons olive oil
3 garlic cloves (minced)
1/2 cup white wine (optional, or use chicken broth)
1/4 cup lemon juice
1/4 teaspoon red pepper flakes (optional)
2 tablespoons unsalted butter
Salt and freshly ground black pepper
1/4 cup freshly grated Parmesan cheese
2 tablespoons fresh parsley (chopped)
Instructions:
Cook the pasta: Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
Sauté the shrimp: In a large skillet, heat olive oil over medium heat. Add the shrimp and season with salt and pepper. Cook for 2-3 minutes per side until pink and fully cooked. Remove the shrimp and set aside.
Make the sauce: In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Pour in the white wine (or chicken broth) and lemon juice. Stir in the red pepper flakes (if using) and let it simmer for 2-3 minutes.
Combine everything: Add the butter to the sauce and let it melt. Toss in the cooked spaghetti, cooked shrimp, and parsley. Mix well until the pasta is evenly coated.
Garnish and serve: Transfer the shrimp scampi pasta to serving bowls. Top with freshly grated Parmesan cheese and extra parsley for garnish. Serve immediately and enjoy!
This recipe is quick, flavorful, and perfect for a cozy dinner at home.
Let me know if you’d like more like this!
Step-by-Step Guide
Follow these detailed steps for perfect results. First, prep all ingredients before starting (mise en place). Begin cooking the pasta in heavily salted water. As it cooks, pat the shrimp completely dry with paper towels—this ensures a good sear. In your large skillet, heat the oil until shimmering but not smoking. Add shrimp in a single layer, avoiding overcrowding; cook in batches if needed. After removing the shrimp, reduce heat to medium-low before adding garlic to prevent burning. When simmering the wine and lemon juice, scrape up any browned bits from the pan bottom (fond) for extra flavor. Finally, add the cooked, drained pasta directly to the skillet with the sauce, allowing it to absorb the flavors for a minute before adding the shrimp back in.
Serving Suggestions
This rich pasta pairs beautifully with light, crisp sides. Serve with a simple arugula salad dressed in lemon vinaigrette to cut through the butter. For vegetables, roasted asparagus or steamed broccoli are excellent choices. To complete the meal, offer crusty garlic bread for soaking up the delicious sauce. For a wine pairing, continue with the same dry white wine used in the recipe, such as Sauvignon Blanc or Pinot Grigio.
How-to Summary
Boil salted water and cook pasta. Dry shrimp, then sauté in oil until pink; remove. In the same pan, cook garlic briefly, then add wine and lemon juice. Simmer to reduce slightly. Melt butter into sauce. Toss in drained pasta, shrimp, and parsley to coat. Garnish with Parmesan and serve immediately.
Frequently Asked Questions
Can I make this without alcohol? Absolutely. Substitute the white wine with an equal amount of low-sodium chicken or vegetable broth. For extra depth, add a teaspoon of white wine vinegar or capers with the broth.
How do I prevent rubbery shrimp? Avoid overcooking. Shrimp cook quickly—just 2-3 minutes total until opaque and curled. They will also warm through when tossed back into the hot pasta.
Can I use frozen shrimp? Yes. Thaw them completely in the refrigerator overnight, then pat them very dry. Do not cook shrimp from frozen, as they will release too much water.
What other pasta shapes work? Linguine is classic, but fettuccine, angel hair, or a short pasta like campanelle also work well. The key is using a shape that holds the sauce.
How can I make this dish creamier? After melting the butter, stir in 1/4 cup of heavy cream or a few tablespoons of pasta cooking water to create a richer, emulsified sauce.
Common Mistakes to Avoid
- Overcooking the garlic: Burnt garlic turns bitter. Sauté it only until fragrant, about 30 seconds.
- Using wet shrimp: Failing to dry shrimp leads to steaming instead of searing, resulting in less flavor.
- Neglecting pasta water: Salting the pasta water is crucial for seasoning the pasta itself. Save a cup of starchy water before draining; it can help thicken the sauce if needed.
- Adding cheese too early: Mixing Parmesan directly into the skillet over high heat can cause it to clump. It’s best sprinkled on just before serving.
Conclusion
This Shrimp Scampi Pasta is a testament to how a few quality ingredients can create an extraordinary meal. By following the detailed guide and avoiding common pitfalls, you can consistently achieve a restaurant-worthy dish that is both elegant and surprisingly simple to prepare. Its perfect balance of bright lemon, rich butter, and savory seafood makes it an ideal choice for both weeknight dinners and special occasions. Master this recipe, and you’ll have a timeless, crowd-pleasing classic in your culinary repertoire.