Shrimp Scampi Pasta
User Reviews
4.9
24 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
15 mins
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Servings
4
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Calories
605 kcal
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Cuisine
Italian
Shrimp Scampi Pasta
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IIndulge your taste buds with this elegant yet simple Italian-inspired dish! Made with succulent shrimp, zesty lemon, savory parmesan cheese, and al dente cooked pasta, this EASY restaurant-worthy recipe is ready in 15 minutes!
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Ingredients
- 1 pound dry linguine pasta angel hair pasta, spaghetti, pappardelle, farfalle, or long-strand pasta may be substituted
- ¼ to ⅓ cup pasta water reserved from cooking the pasta
- 4 tablespoons unsalted butter divided
- 2 to 3 tablespoons olive oil
- 1 small yellow onion finely diced
- 3 to 5 cloves garlic finely minced or pressed
- 1 to to 1.25 pounds large fresh raw shrimp cleaned and deveined, with tails on or off as desired*
- 1 teaspoon salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- ¼ cup white wine optional but recommended (sauvignon blanc or pinot grigio are my favorites, chardonnay is fine)
- 2 to 3 tablespoons lemon juice
- ½ cup finely grated Parmesan cheese
- fresh Italian flat-leaf parsley optional but recommended for garnishing
- red pepper flakes optional but recommended for garnishing
Instructions
- Pasta - Cook the pasta to al dente as directed on the packaging, drain, and set aside until it's needed. Reserve about 1/2 cup pasta water. While the pasta is boiling, begin cooking the shrimp.
- Shrimp - To a large, high-sided skillet, add 2 tablespoons butter, the olive oil, and heat over medium-high heat to melt the butter.
- Add the onions and cook for about 3-4 minutes, or until becoming soft and translucent; stir frequently.
- Add the garlic and cook for 1 minute, or until fragrant; stir nearly constantly.
- Add the shrimp* (see Notes), evenly season with the salt and pepper, cook for 1 minute on the first side, flip, and cook for 1 minute on the second side until shrimp are turning pink and are opaque; they should be about 90% cooked at this point. It's okay if they are not cooked completely because they will be simmering a couple minutes longer.
- Add the white wine, lemon juice, remaining butter, and allow the mixture to simmer for about 2 minutes, or until the shrimp are completely cooked through and the liquid volume has reduced a bit and smells aromatic. Please see Notes below re cooking with wine if you're concerned.
- Add the Parmesan and stir to combine.
- Add the cooked pasta to the shrimp, 1/4 to 1/3 cup pasta water, and toss very well to combine. Tips - If your skillet is large enough, you can do this in your skillet, otherwise do it in a large bowl. Depending on how saucy or dry your pasta looks, add a touch more pasta water, if needed.
- Optionally and to taste add the parsley, red pepper flakes, and toss to combine.
- Serve immediately. Recipe is best served warm and fresh and while leftovers will keep airight in the fridge for up to 3-4 days, it's a dish best enjoyed right after making it. You technically can freeze it for up to 3 months, but again, fresh is truly best. Reheat leftovers in the microwave for 30-60 seconds, or as needed, taking care not to overheat them.
- Adapted from my Easy 10-Minute Shrimp Scampi
Notes
- *Shrimp - I highly recommend using fresh, raw medium-large to large shrimp for this easy shrimp scampi pasta recipe. For me, that means 12 to 15-count shrimp, or 12 to 15 shrimp per pound. You can keep the tails on as I did for enhanced cosmetic appearance, or you can remove the tails (for easier eating) - your choice.
- I always use fresh shrimp when shrimp is the star of the recipe as opposed to frozen shrimp. If you’re using frozen shrimp, make sure you know whether they’re been previously cooked (and all you need to do is thaw and warm them) or if they were frozen raw (and you’ll need to thaw and then cook them) and act accordingly.
- Wine Info - You'll be able to smell the alcohol cooking off from the wine in the first minute or so of simmering. Anyone who's concerned about using wine, I don't believe in 1/4 cup of wine that you're using for this entire recipe that feeds 4 people, that there is any tangible alcohol content that remains, but this is my opinion. If not using wine, I recommend chicken broth, a bit more lemon juice, or possibly cooking sherry. However, some sherry can taste cheap and could overpower the shrimp so use what you're familiar with.
Nutrition Information
Show Details
Serving
1
Calories
605kcal
(30%)
Carbohydrates
53g
(18%)
Protein
32g
(64%)
Fat
28g
(43%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
15g
Cholesterol
220mg
(73%)
Sodium
1567mg
(65%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 605 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 605kcal | 30% |
| Carbohydrates | 53g | 18% |
| Protein | 32g | 64% |
| Fat | 28g | 43% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 15g | 88% |
| Cholesterol | 220mg | 73% |
| Sodium | 1567mg | 65% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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