Easy recipe for 20-Min Shrimp Scampi Pasta Recipe
Craving a quick dinner? This 20-minute Shrimp Scampi Pasta Recipe with a garlic butter lemon sauce is the perfect easy meal. It's a restaurant-quality dish you can make on a busy weeknight.
Ingredients
- 12 oz linguine or spaghetti
- 1 lb large shrimp peeled and deveined, tails on or off
- 6 tbsp unsalted butter cut into pieces
- 2 tbsp olive oil
- 6 cloves garlic finely minced
- 0.5 cup dry white wine such as Pinot Grigio or Sauvignon Blanc (or use chicken broth)
- 1 lemon zested and juiced
- 0.25 tsp red pepper flakes or more, to taste
- 0.33 cup fresh parsley chopped
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, reserve about 1 cup of the starchy pasta water, then drain the pasta.
- While the pasta is cooking, pat the shrimp dry with a paper towel and season lightly with salt and pepper.
- In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until pink and just cooked through. Do not overcrowd the pan; cook in batches if necessary. Remove the shrimp from the skillet and set aside.
- Reduce the heat to medium. Add the remaining 4 tablespoons of butter to the skillet. Once melted, add the minced garlic and red pepper flakes. Cook for about 30-60 seconds until fragrant, stirring constantly to prevent the garlic from burning.
- Pour in the white wine (or broth) and lemon juice. Bring to a simmer and cook for about 2 minutes, scraping up any browned bits from the bottom of the pan. The sauce will reduce slightly.
- Return the cooked shrimp to the skillet. Add the drained pasta, half of the chopped parsley, and the lemon zest. Toss everything to combine. If the pasta seems dry, add a splash of the reserved pasta water (start with 1/4 cup) until the sauce reaches your desired consistency.
- Season with salt and pepper to taste. Serve immediately, garnished with the remaining fresh parsley and an extra squeeze of lemon if desired.
Notes
Chef's Tips: For the best flavor, use fresh garlic and lemon juice, not the bottled kind. Do not overcook the shrimp, or they will become tough and rubbery. They cook very quickly!
Variations: Add a cup of halved cherry tomatoes with the garlic, or wilt in a few handfuls of fresh spinach at the very end.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of water or broth to loosen the sauce.
