Description
Shrimp Scampi Pasta is one of the best easy dinner ideas when you need a quick and simple meal that still feels special. Tender shrimp and pasta are tossed in a buttery garlic lemon sauce that tastes fresh and light yet comforting. This healthy inspired dish is great for weeknight dinner plans and also works for meal prep or a casual holiday table. It is simple to make and full of bright flavor for busy nights.
Ingredients
- 1 pound peeled and deveined large shrimp
- 12 ounces linguine
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 5 cloves minced garlic
- 1/4 teaspoon red pepper flakes
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/3 cup dry white wine or chicken broth
- 1 teaspoon divided salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup optional grated parmesan cheese
Instructions
- Pat the shrimp dry and then toss them with olive oil and half of the salt and the black pepper and the red pepper flakes. The shrimp should look glossy and lightly coated rather than heavily covered and the seasoning will cling in uneven little spots. At this stage the shrimp go from plain and slightly wet to shiny and seasoned. You should still see their natural curves and varied sizes and they should look ready for the pan rather than perfectly arranged.
- Cook the shrimp just until they turn pink and opaque with a few golden edges. The surface changes from glossy raw gray to firm and curled and the skillet should show little bits of seasoning around the shrimp. This is the first big visual shift in the recipe because the shrimp become brighter in color and firmer in shape. They should look tender and slightly uneven from piece to piece which gives the dish that homemade feel.
- Add the butter and garlic and let everything melt together before adding the wine or broth and the lemon juice and the lemon zest. The skillet changes from mostly dry with cooked shrimp to glossy and saucy with little bubbles and softened garlic throughout. The sauce should look loose and shiny with the shrimp sitting in it rather than covered by it. This is where the flavor starts to look rich and bright at the same time.
- Add the cooked linguine directly into the sauce and fold until the strands are coated. The pan changes from shrimp in a loose sauce to a full pasta dish with tangled noodles and shrimp tucked throughout the mixture. The pasta should look glossy and lightly sauced rather than heavy. Some noodles will sit higher and some will sink into the sauce and the shrimp should be scattered naturally instead of lined up.
- Scatter the parsley over the pasta and add parmesan if you want a slightly savory finish. The final dish looks fresher and more complete with green flecks and soft cheese melting in thin uneven patches over the warm noodles. This last step gives the pasta a more finished look without losing the homemade feel. You want a little color and a little texture and a few shrimp with light golden spots still visible through the sauce.
Notes
Pro Tips:
- Pat the shrimp dry before seasoning so they sear instead of steam.
- Cook the shrimp just until opaque so they stay tender after tossing with the pasta.
- Use fresh lemon juice and zest for the brightest flavor.
- Toss the pasta while the sauce is still bubbling lightly so it coats every strand.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The pasta will absorb some of the sauce as it sits and that is completely normal. Reheat gently with a small splash of water or broth so the sauce loosens again. Try not to overheat the shrimp because they can turn firm if warmed too long.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: Italian American