Description
A quick and flavorful Shrimp Scampi Pasta loaded with garlicky shrimp, fresh lemon, and parsley, perfect for a weeknight dinner or a special occasion. This dish blends tender linguine with succulent shrimp in a buttery, white wine sauce for a delightful and easy-to-make meal.
Ingredients
Pasta
- 8 oz linguine or spaghetti
Shrimp and Sauce
- 1 lb large shrimp (peeled and deveined)
- 4 cloves garlic (minced)
- 1/2 cup dry white wine (like Sauvignon Blanc)
- 1/4 cup unsalted butter (divided)
- 2 tbsp olive oil
- 1 lemon (juiced and zested)
- 1/4 cup fresh parsley (chopped)
- Salt and pepper (to taste)
- Red pepper flakes (optional, for heat)
Instructions
- Cook Pasta: Cook the linguine or spaghetti according to the package instructions in a large pot of salted boiling water. Drain the pasta and set aside, reserving about 1/2 cup of the pasta cooking water for later use.
- Prepare Sauce Base: In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat until melted and bubbling. This creates the flavorful base for the sauce.
- Sauté Garlic: Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn the garlic, which can create bitterness.
- Add White Wine: Pour in the dry white wine and allow it to simmer for 2-3 minutes, reducing slightly to concentrate the flavors.
- Cook Shrimp: Stir in the shrimp along with the lemon juice and zest. Cook for 3-4 minutes until the shrimp turn pink and become opaque, indicating they are done.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet, tossing everything together to combine evenly. If the sauce is too thick, add some reserved pasta water to loosen and achieve desired consistency.
- Finish and Season: Stir in the remaining butter and chopped parsley. Season the dish with salt, pepper, and optional red pepper flakes to taste.
- Serve: Serve the shrimp scampi pasta immediately, garnished with extra parsley and lemon wedges for added freshness and presentation.
Notes
- Use fresh large shrimp for the best texture and flavor.
- Reserve pasta water to control sauce consistency and help it cling to the noodles.
- Dry white wine such as Sauvignon Blanc or Pinot Grigio works best for the sauce.
- Red pepper flakes can be omitted or adjusted to your preferred spice level.
- Serve immediately to enjoy the pasta at its best.
- For a gluten-free option, use gluten-free pasta.
