4.9 from 69 votes
20-Minute Shrimp Scampi Pasta for Two
This shrimp scampi pasta features seasoned shrimp cooked in a butter, olive oil, shallot, garlic, and white wine sauce, served over fettuccine noodles. The method includes briefly cooking shrimp on one side for color and tenderness, then deglazing the pan and simmering the sauce to concentrate flavors. A squeeze of lemon brightens the savory, buttery sauce, finished with fresh parsley.
Prep Time
8 mins
Cook Time
12 mins
Total Time
20 mins
Servings:
2
servings
Calories:
719 kcal
Course:
Dinner
Cuisine:
Mediterranean
Ingredients
- ½ pound Shrimp peeled and deveined (approximately 5 shrimp per serving, raw
- 6-8 ounces Fettuccine pasta dried
- 2 ½ Tablespoons butter
- 1 ½ Tablespoons olive oil plus more for shrimp
- 2 ½ - 3 Tablespoons shallot roughly chopped
- 4 garlic roughly chopped or pressed, cloves
- Dash red pepper flakes
- ¼ cup white wine
- ½ lemon juiced
- ¼ teaspoon salt more to taste
- black pepper to taste, freshly ground
- parsley for garnish, fresh
Instructions
- Generously coat peeled and deveined shrimp with salt, pepper, and olive oil.
- In a large stock pot, bring salted water to a boil. Once boiling, add fettuccine and cook just under al dente, about two minutes less than the package directions. Reserve approximately ½ cup pasta water before draining.
- Meanwhile, in a large skillet over medium heat, add 2 tablespoons butter and 1 ½ tablespoon olive oil until hot. Add shallot, garlic cloves, red pepper flakes, and a pinch of salt. Cook for 1-2 minutes.
- Add the seasoned shrimp to the skillet, and spread evenly across the pan on their side. Cook on one side for 1-2 minutes until beginning to turn pink. Once cooked on one side, remove the shrimp from the skillet and set aside.
- Add wine to the shallot mixture to slowly deglaze the pan. Add additional salt (~ ¼ teaspoon) and lemon juice. Bring sauce to a simmer for approximately 2-3 minutes to reduce the wine down. Add an additional ½ tablespoon of butter.
- Place the shrimp back in the skillet and cook on the second side. Add cooked pasta and stir to coat, adding any pasta water as needed for the sauce to reach desired consistency (I like to add a couple of tablespoons). Cook pasta in the sauce for 1-2 minutes.
- Remove from heat and serve immediately with additional lemon wedges and parsley on top to garnish.
Cup of Yum
Nutrition Information
Calories
719kcal
(36%)
Carbohydrates
71g
(24%)
Protein
37g
(74%)
Fat
30g
(46%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
13g
(65%)
Trans Fat
1g
(50%)
Cholesterol
395mg
(132%)
Sodium
1321mg
(55%)
Potassium
477mg
(10%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
498IU
(10%)
Vitamin C
23mg
(26%)
Calcium
229mg
(23%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 719
% Daily Value*
| Calories | 719kcal | 36% |
| Carbohydrates | 71g | 24% |
| Protein | 37g | 74% |
| Fat | 30g | 46% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 395mg | 132% |
| Sodium | 1321mg | 55% |
| Potassium | 477mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 498IU | 10% |
| Vitamin C | 23mg | 26% |
| Calcium | 229mg | 23% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.