Shrimp Scampi with Pasta
why make this recipe
Shrimp Scampi with Pasta is a classic dish that brings together the savory flavors of garlic, buttery shrimp, and fresh herbs. It’s quick to prepare and perfect for any occasion, from a weeknight dinner to a special dinner party. The combination of pasta and tender shrimp makes it satisfying and delicious. Plus, it’s a great way to impress your family and friends without spending all day in the kitchen!
how to make Shrimp Scampi with Pasta
Ingredients :
- 1 pound angel hair, spaghetti, linguine, or fettuccini
- 1/3 cup extra-virgin olive oil
- 3/4 cup thinly sliced shallots
- 6 large cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 1/4 pounds extra-large shrimp, peeled and deveined
- Freshly ground black pepper
- 3/4 cup dry white wine
- 6 tablespoons unsalted butter
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/4 cup finely chopped fresh parsley
- Salt
Directions :
- Bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to the package instructions. Reserve 1 cup of the cooking water, then drain.
- Heat the oil in a large skillet over medium heat. Add the shallots and cook, stirring frequently, for about 1 minute.
- Add the garlic, red pepper flakes, shrimp, and 1/4 teaspoon each of salt and pepper. Cook, stirring occasionally, until the shrimp are pink and just cooked through, about 3 minutes. Transfer the shrimp to a plate.
- Add the wine to the skillet and simmer until reduced by half, 3 to 4 minutes.
- Add the butter, lemon juice and lemon zest, and 1/2 cup of the reserved cooking water, along with 1/2 teaspoon of salt. Stir until the butter is melted.
- Add the drained pasta and continue to cook, tossing, until warmed through, adding more cooking water if needed.
- Return the shrimp and any juices back to the skillet and toss with the pasta.
- Stir in the parsley, taste, and adjust seasoning. Serve with lemon wedges.
how to serve Shrimp Scampi with Pasta
Serve Shrimp Scampi with Pasta hot, garnished with extra parsley and lemon wedges. It goes well with a fresh green salad and crusty bread to soak up the delicious sauce. You can also pair it with a glass of dry white wine for a complete meal.
how to store Shrimp Scampi with Pasta
If you have leftovers, store them in an airtight container in the fridge. They should stay fresh for up to 2 days. When reheating, do so gently on the stove with a bit of olive oil to avoid drying out the shrimp.
tips to make Shrimp Scampi with Pasta
- Use fresh shrimp for the best flavor. If using frozen shrimp, make sure to thaw them completely before cooking.
- Adjust the level of red pepper flakes to suit your spice preference. You can add more for a kick or omit it for a milder dish.
- Don’t forget to reserve some of the pasta cooking water. It helps to create a silky sauce that clings well to the pasta.
variation (if any)
You can customize this dish by adding vegetables like spinach, cherry tomatoes, or asparagus. Just toss them in with the shrimp during cooking for added color and nutrition. For a richer flavor, you can also sprinkle in some grated parmesan cheese before serving.
FAQs
1. Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work well. Just make sure to thaw them before cooking.
2. What type of pasta is best for Shrimp Scampi?
You can use any pasta you prefer, such as angel hair, spaghetti, linguine, or fettuccini.
3. Can I make this recipe ahead of time?
While it’s best served fresh, you can prep the ingredients ahead of time and cook it right before serving to keep everything fresh and delicious.
Shrimp Scampi with Pasta
Ingredients
Method
- Bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to the package instructions. Reserve 1 cup of the cooking water, then drain.
- Heat the oil in a large skillet over medium heat. Add the shallots and cook, stirring frequently, for about 1 minute.
- Add the garlic, red pepper flakes, shrimp, and 1/4 teaspoon each of salt and pepper. Cook, stirring occasionally, until the shrimp are pink and just cooked through, about 3 minutes. Transfer the shrimp to a plate.
- Add the wine to the skillet and simmer until reduced by half, 3 to 4 minutes.
- Add the butter, lemon juice and lemon zest, and 1/2 cup of the reserved cooking water, along with 1/2 teaspoon of salt. Stir until the butter is melted.
- Add the drained pasta and continue to cook, tossing, until warmed through, adding more cooking water if needed.
- Return the shrimp and any juices back to the skillet and toss with the pasta.
- Stir in the parsley, taste, and adjust seasoning. Serve with lemon wedges.