shrimp scampi pasta
This delicious shrimp scampi pasta is a quick and easy dish that's packed with flavor. Sautéed shrimp are tossed with garlic, butter, and white wine, then mixed with al dente pasta for a perfect meal.
Equipment
- 1 large pot
- 1 colander
- 1 large skillet
- 1 wooden spoon
- 1 measuring cups and spoons
- 4 serving plates
Ingredients
- 12 oz spaghetti
- 1 lb large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- ½ cup dry white wine
- 1 teaspoon red pepper flakes adjust to taste
- 1 lemon juiced
- ¼ cup fresh parsley, chopped
- Salt to taste
- Black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente, about 9-11 minutes. Reserve 1 cup of pasta water, then drain and set aside.
- In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat. Once the butter is melted, add the minced garlic and red pepper flakes. Sauté for about 1 minute until the garlic is fragrant but not browned.
- Add the shrimp to the skillet. Season with salt and black pepper. Cook for about 3-4 minutes until the shrimp turn pink and opaque, stirring often.
- Pour in the white wine and lemon juice and let it simmer for about 2-3 minutes until the sauce slightly reduces.
- Add the drained spaghetti to the skillet. Toss until the pasta is well coated with the sauce, adding reserved pasta water as necessary to achieve the desired consistency.
- Stir in the remaining 2 tablespoons of butter and chopped parsley. Mix well and adjust the seasoning with salt and black pepper if needed.
- Remove from heat and serve immediately, garnished with additional parsley and lemon wedges if desired.
Notes
For a richer flavor, consider adding grated Parmesan cheese on top before serving.
This dish can be customized by adding vegetables like cherry tomatoes or spinach.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.