Classic Garlic Butter Shrimp Scampi Pasta
This classic garlic butter shrimp scampi pasta features succulent shrimp in a rich, buttery, and garlicky sauce, tossed with spaghetti or linguine for a satisfying meal. It's a quick and flavorful dish perfect for any weeknight or special occasion.
Equipment
- Large pot
- Large skillet
- Medium bowl
Ingredients
Main Ingredients
- 1 lb Large shrimp, peeled & deveined (450 g) (frozen, thawed)
- 12 oz Spaghetti or linguine (340 g) (whole-wheat or gluten-free works too)
- 4 Tbsp Unsalted butter (replace half with olive oil)
- 2 Tbsp Extra-virgin olive oil
- 4 cloves Fresh garlic, minced (or 1 tsp garlic powder)
- 1 small Shallot, finely diced (or ¼ cup yellow onion)
- ½ cup Dry white wine (or chicken broth + 1 Tbsp lemon juice)
- 2 Tbsp Fresh lemon juice
- 1 tsp Lemon zest (optional)
- ¼ tsp Red-pepper flakes (adjust to taste)
- ¼ cup Fresh parsley, chopped (or basil/cilantro)
- Salt & freshly ground black pepper to taste
- ¼ cup Grated Parmigiano-Reggiano (optional, or Pecorino/Nutritional Yeast)
Instructions
Cooking Instructions
- Toss the shrimp with half of the minced garlic, some salt, and pepper in a medium bowl; set aside. Cook spaghetti according to package directions in a large pot of salted water; reserve 1 cup of pasta water before draining.
- While pasta cooks, melt 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Sauté the shallot for 2-3 minutes until softened, then add the remaining minced garlic and red-pepper flakes, cooking for another minute until fragrant.
- Pour in the white wine (or chicken broth + lemon juice mixture) and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Let it reduce for 2-3 minutes.
- Add the shrimp to the skillet in a single layer and cook for 1-2 minutes per side until pink and opaque. Add the remaining 2 tablespoons of butter, lemon juice, and lemon zest (if using), stirring until the butter is melted and the sauce is emulsified.
- Add the cooked and drained spaghetti to the skillet with the shrimp and sauce. Toss well, adding a little reserved pasta water at a time until the sauce coats the pasta evenly. Stir in the fresh parsley and grated cheese (if using).
- Taste and adjust seasoning with salt and pepper as needed. Serve immediately, garnished with extra parsley and cheese if desired.
Notes
For extra flavor, deglaze the pan with a splash of brandy before adding the white wine. If you don't have fresh shallots, a quarter cup of finely diced yellow onion can be used as a substitute. Adjust red pepper flakes to your preferred level of spice. Serve with a side of crusty bread to soak up the delicious sauce!