Skillet Shrimp and Pasta Scampi
User Reviews
5
12 reviews
Excellent
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6
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Course
Main Course
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Cuisine
American
Skillet Shrimp and Pasta Scampi
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Skillet Shrimp and Pasta Scampi features large shrimp coated with a salt, pepper, and sugar mix, seared in butter for a slight brown color. Garlic is incorporated both as a paste and thin slices, combined with olive oil, lemon juice, zest, white wine, and chicken broth to create a bright, flavorful sauce that cooks the pasta in the skillet with the shrimp. Red pepper flakes provide subtle heat, while parsley adds freshness.
Description
This recipe begins by preparing garlic two ways: a smooth paste made by crushing and salting some cloves, mixed with olive oil, lemon juice, lemon zest, and pepper; and thinly sliced garlic separated out. The shrimp is seasoned with kosher salt, black pepper, and sugar, then sautéed in butter in a hot skillet until just turning pink with a slight sear.
The pasta is cooked directly in a broth and water mixture along with white wine, absorbing the lemony garlic sauce flavors. Red pepper flakes give a gentle heat, enhancing the bright citrus and garlic notes. Parsley sprinkled at the end brightens the completed dish.
This skillet method combines the shrimp and pasta seamlessly for an integrated texture and flavor. It's suitable for a dinner that balances richness with fresh acidity and warmth from spices.
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Ingredients
- 11 garlic medium cloves, divided
- 3 tablespoons olive oil divided
- 2 tablespoons lemon juice fresh
- 1 teaspoon lemon zest fresh
- 1 ¼ pounds Shrimp large (I use the 21-25 count bag size)
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper freshly ground
- 1 teaspoon sugar
- 1 tablespoon butter
- ⅛ teaspoon red pepper flakes crushed red pepper (rub the faces between your fingers to break up a bit.)
- ½ cup white wine dry
- 1 cup water
- 4 cups chicken broth
- 12 ounces pasta
- 3 tablespoons parsley minced
Instructions
- Firmly crush all cloves of garlic with the flat side of a chef's knife. Make a garlic paste with 2 of the peeled cloves by roughly chopping them then sprinkle with ¼ teaspoon salt. Press and drag the side of a large knife over the mixture until it turns into a smooth paste. Transfer paste to a small bowl and add 2 tablespoons of olive oil, 2 tablespoons lemon juice, lemon zest and pepper. Set aside. Slice remaining garlic super thin and transfer to a small bowl. Set aside.
- Place shrimp in a medium-size bowl. Combine ½ teaspoon salt, ¼ teaspoon freshly ground black pepper and 1 teaspoon sugar in a small bowl and stir. Sprinkle salt mixture over shrimp and toss to coat.
- Heat 1 tablespoon butter in a 12″ skillet over high heat until melted and bubbly. Add shrimp and spread to a single layer. Allow shrimp to brown slightly without stirring for about 2 minutes. Stir for about 1 minute, until shrimp turn pink, opaque and begin to curl. Don't overcook or shrimp will be dry and tough. Remove shrimp to a plate and cover to keep warm.
- Reduce heat to very low. Add remaining tablespoon of oil, sliced garlic and red pepper flakes to pan. Stirring frequently, cook garlic until just beginning to turn golden, about 3-4 minutes. Add the wine, increase heat to medium-high and simmer, scraping up the brown bits on the bottom of the pan, until wine has pretty much evaporated, about 5 minutes.
- Add water, broth and pasta to pan and increase heat to produce a vigorous simmer. Once broth is simmering, cook for about 12-15 minutes, stirring frequently (but very gently to keep pasta intact), until the pasta is al dente and the liquid has thickened, about 12-15 minutes. Taste a noodle at 12 minutes to determine if you need a minute or two more. Don't let liquid completely evaporate. There should be some left under and between the noodles.
- Reduce heat to low and stir in the garlic/oil mixture. Cook for another minute, gently tossing pasta till it is well coated with the sauce. If the sauce seems scant, just add a bit more broth to loosen it up. Add shrimp, taste and season with salt and pepper, if needed. Garnish with more fresh, finely chopped parsley and lemon wedges.
Notes
- Refer to Café Tips section for additional cooking instructions to perfect the dish.
- This recipe is adapted from Cook's Illustrated to focus on skillet preparation and in-sauce pasta cooking.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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