Shrimp Scampi Pasta
A quick and easy shrimp scampi pasta recipe that feels like a five-star meal at home, featuring buttery garlic shrimp and linguine pasta.
Ingredients
Pasta and Shrimp
- 8 oz linguine pasta Can substitute with spaghetti or other pasta.
- 1 lb shrimp Frozen, thawed overnight.
For the Sauce
- 4 tbsp butter Divide into two parts.
- 2 tbsp olive oil
- 4 cloves garlic Fresh, minced.
- ½ cup white wine Optional but recommended.
- 1 lemon juice of Add at the end.
- ¼ cup fresh parsley Chopped.
Instructions
Cooking the Pasta
- Boil a big pot of salted water. Cook your linguine until just al dente.
Cooking the Shrimp
- Meanwhile, heat olive oil and half the butter in a big pan. Toss in peeled shrimp, season with salt and pepper, and cook until barely pink, about a minute per side.
- Remove shrimp from the pan and set aside.
Making the Sauce
- In the same pan, add a bit more butter, then dump in the garlic and sauté for 30 seconds without scorching it.
- Add white wine, bump the heat, and let it simmer for 2 minutes. Squeeze in the lemon juice.
Tossing Everything Together
- Return the shrimp to the pan, add the drained pasta plus a splash of pasta water if needed.
- Finish with chopped parsley and lemon zest. Serve immediately.
Notes
Pat shrimp dry before cooking to avoid sogginess. Use fresh garlic for better flavor. Don't skip the wine for that extra zing, and add lemon at the end to keep it fresh.