Shrimp Scampi Pasta Garlic Lemon (Print)
Garlic butter shrimp with lemon and white wine over al dente pasta
# Ingredient List:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Pasta
02 - 12 oz spaghetti or linguine
→ Aromatics & Sauce
03 - 4 tbsp unsalted butter
04 - 3 tbsp olive oil
05 - 6 garlic cloves, finely minced
06 - ¼ tsp red pepper flakes
07 - ½ cup dry white wine
08 - Zest and juice of 1 large lemon
09 - ½ tsp kosher salt
10 - ¼ tsp freshly ground black pepper
→ Herbs & Garnish
11 - ¼ cup fresh parsley, chopped
12 - Freshly grated Parmesan cheese, for serving
13 - Lemon wedges, for serving
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain pasta and set aside.
02 - Heat butter and olive oil in a large skillet over medium-high heat. Add garlic and red pepper flakes. Sauté for 1 minute until fragrant but not browned.
03 - Add shrimp in a single layer. Season with salt and pepper. Cook for 1–2 minutes per side, just until shrimp are opaque and pink. Remove shrimp to a plate.
04 - Deglaze the skillet with white wine and simmer for 2–3 minutes to reduce by half. Add lemon zest and juice, stirring to combine.
05 - Return cooked shrimp and drained pasta to the skillet. Toss to coat, adding reserved pasta water as needed for a silky sauce. Remove from heat. Stir in chopped parsley. Adjust seasoning to taste. Serve immediately, garnished with Parmesan cheese and lemon wedges.
# Expert Suggestions:
01 -
- The garlic butter white wine sauce comes together in minutes but tastes like something from a restaurant
- This pasta manages to feel both light enough for summer yet cozy enough for a rainy Tuesday
02 -
- That reserved pasta water is absolutely worth its weight in gold, so do not accidentally pour it down the drain
- Shrimp continue cooking even off the heat, so undercook slightly and trust me on this one
03 -
- Mince your garlic finely so it dissolves into the sauce rather than leaving chunks
- Room temperature shrimp cook more evenly than cold straight from the fridge ones