Shrimp Scampi Pasta (Printable)

Garlic butter shrimp with lemon and white wine, served over perfectly cooked spaghetti for a fresh, satisfying meal.

# What you'll need:

→ 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

# Directions:

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 until 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.
06 - Remove from heat. Stir in chopped parsley. Adjust seasoning to taste. Serve immediately with Parmesan cheese and lemon wedges.

# Expert Suggestions:

01 -
  • The sauce is velvety and bright, clinging to every strand of pasta like it was always meant to be there
  • Ready in under 30 minutes but tastes like a restaurant meal that cost three times as much
02 -
  • Overcooked shrimp become rubbery and sad, so pull them the moment they turn pink, they will finish cooking in the hot sauce
  • The pasta water is your secret weapon for turning separated butter and wine into something that clings to every forkful
03 -
  • Have everything measured and prepped before you start cooking, because once the garlic hits the pan everything happens fast
  • A microplane or zester makes quick work of the lemon zest without catching the bitter white pith underneath

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