Shrimp Scampi Pasta
This shrimp scampi pasta pairs tender shrimp with spaghetti in a bright garlic butter and white wine sauce. Ready in around 30 minutes, it is an easy seafood dinner with fresh lemon flavor, gentle heat, and a light, glossy finish.
Ingredients
For the Pasta and Shrimp
- 250 g spaghetti
- 400 g large shrimp peeled and deveined
- 1 tablespoon extra virgin olive oil
- 3 tablespoon unsalted butter
- 1 shallot finely chopped
- 120 ml dry white wine
- Fresh parsley finely chopped, for serving
For the Marinade
- 2 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 5 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1 tablespoon smoked paprika
- ¼ teaspoon red pepper flakes
Instructions
- Place 400 g large shrimp in a bowl and add 2 tbsp extra virgin olive oil, 1 tbsp fresh lemon juice, 5 cloves garlic , minced, ½ tsp salt, ½ tsp freshly ground black pepper, 1 tsp dried oregano, 1 tbsp smoked paprika, and ¼ tsp red pepper flakes. Toss until evenly coated, then refrigerate for 15–20 minutes.
- Heat 1 tbsp extra virgin olive oil in a large skillet over medium heat. Add the marinated shrimp and cook for 1 minute on each side. Transfer the shrimp to a plate and set aside.
- Melt 3 tbsp unsalted butter in the same skillet. Add 1 shallot, finely chopped, and cook until softened. Pour in 120 ml dry white wine and simmer for 1–2 minutes, scraping up any flavorful bits from the bottom of the skillet as the wine reduces slightly.
- Return the shrimp to the skillet and cook for 1 additional minute.
- Meanwhile, cook 250 g spaghetti in salted boiling water until al dente. Drain the pasta, add it directly to the skillet with the shrimp, and toss gently until every strand is coated in the garlic butter and white wine sauce.
- Sprinkle with freshly chopped parsley and serve immediately.
Notes
Pat the Shrimp Dry First: I dry the shrimp well before adding the marinade. Excess moisture can make them steam in the skillet instead of developing a light sear.
Use the Right Skillet Size: I use a wide skillet so the shrimp sit in a single layer. If the pan is crowded, I cook them in two batches to prevent the temperature from dropping.
Reduce the Wine Before Adding the Shrimp Back: Let the white wine simmer until the sharp alcohol smell softens and the liquid reduces slightly. This gives the garlic butter sauce a smoother, more concentrated flavor.
Add the Pasta While It Is Hot: I transfer the freshly drained spaghetti straight into the skillet. Hot pasta absorbs the lemon garlic butter sauce more effectively and helps create a glossier finish.
Nutrition
Calories: 685kcal | Carbohydrates: 70g | Protein: 30g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 198mg | Sodium: 1158mg | Potassium: 491mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1803IU | Vitamin C: 4mg | Calcium: 127mg | Iron: 3mg
