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Get the Recipe 20-Minute Shrimp Scampi Pasta for Two
Date night at home that's easy to make and feels restaurant-worthy! Large shrimp cook in a luscious butter and bright lemon sauce and are twirled in strands of fettuccine pasta then topped with fresh parsley. Perfectly paired with white wine for a spectacular meal.
Prep Time
8 mins
Cook Time
8 mins
Total Time
20 mins
Servings: 2 servings
Calories: 719 kcal
Course:
Dinner
Cuisine:
Mediterranean
Ingredients
- ½ ½ pound raw shrimp peeled and deveined (approximately 5 shrimp per serving)
- 6-8 6-8 ounces dried fettuccine pasta
- 2 ½ 2 ½ Tablespoons butter
- 1 ½ 1 ½ Tablespoons olive oil + more for shrimp
- 2 ½ - 3 2 ½ - 3 Tablespoons shallot roughly chopped
- 4 4 garlic cloves roughly chopped or pressed
- Dash red pepper flakes
- ¼ ¼ cup white wine
- ½ ½ lemon juiced
- ¼ ¼ teaspoon salt more to taste
- freshly ground black pepper to taste
- fresh parsley for garnish
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
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
395mg
(132%)
Sodium
1321mg
(55%)
Potassium
477mg
(14%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
498IU
(10%)
Vitamin C
23mg
(26%)
Calcium
229mg
(23%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2servings
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.