Shrimp Scampi Pasta
Shrimp Scampi Pasta
Ingredients
For the Pasta
- 1 pound linguine
- 1 tablespoon kosher salt, for pasta water
For the Scampi Sauce
- 1/2 cup unsalted butter
- 1 1/2 pounds shrimp, pre-cooked, peeled, deveined, thawed if frozen
- 4 garlic, minced
- 1 teaspoon red pepper flakes
- 1/2 cup chicken broth, or reserved pasta water
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For Finishing
- 1/2 cup Parmesan cheese, freshly grated
- 1/2 cup fresh parsley, freshly chopped
- 2 tablespoons lemon juice, freshly squeezed
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta water, then drain the pasta.
⏱️ 12 min
- 2
While the pasta cooks, melt the unsalted butter in a large skillet or Dutch oven over medium heat.
⏱️ 1 min
- 3
Add the pre-cooked shrimp, minced garlic, and red pepper flakes to the skillet. Sauté for 2-3 minutes, stirring occasionally, until the garlic is fragrant and the shrimp are heated through.
⏱️ 3 min
- 4
Pour in the chicken broth (or reserved pasta water). Bring the mixture to a gentle simmer, allowing the flavors to meld for about 1 minute. Season with kosher salt and black pepper.
⏱️ 2 min
- 5
Add the cooked and drained linguine to the skillet with the shrimp sauce. Sprinkle in the freshly grated Parmesan cheese. Using tongs, toss everything together until the pasta is well-coated in the sauce and cheese.
⏱️ 2 min
- 6
Remove the skillet from the heat. Stir in the freshly chopped parsley and freshly squeezed lemon juice. Give it a final toss to combine.
⏱️ 1 min
- 7
Serve immediately, garnished with extra Parmesan cheese and parsley if desired.
Kitchen Tools
Nutrition Facts (per serving)
Shrimp Scampi Pasta
Ingredients
For the Pasta
- 1 pound linguine
- 1 tablespoon kosher salt, for pasta water
For the Scampi Sauce
- 1/2 cup unsalted butter
- 1 1/2 pounds shrimp, pre-cooked, peeled, deveined, thawed if frozen
- 4 garlic, minced
- 1 teaspoon red pepper flakes
- 1/2 cup chicken broth, or reserved pasta water
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For Finishing
- 1/2 cup Parmesan cheese, freshly grated
- 1/2 cup fresh parsley, freshly chopped
- 2 tablespoons lemon juice, freshly squeezed
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta water, then drain the pasta.
⏱️ 12 min - 2
While the pasta cooks, melt the unsalted butter in a large skillet or Dutch oven over medium heat.
⏱️ 1 min - 3
Add the pre-cooked shrimp, minced garlic, and red pepper flakes to the skillet. Sauté for 2-3 minutes, stirring occasionally, until the garlic is fragrant and the shrimp are heated through.
⏱️ 3 min - 4
Pour in the chicken broth (or reserved pasta water). Bring the mixture to a gentle simmer, allowing the flavors to meld for about 1 minute. Season with kosher salt and black pepper.
⏱️ 2 min - 5
Add the cooked and drained linguine to the skillet with the shrimp sauce. Sprinkle in the freshly grated Parmesan cheese. Using tongs, toss everything together until the pasta is well-coated in the sauce and cheese.
⏱️ 2 min - 6
Remove the skillet from the heat. Stir in the freshly chopped parsley and freshly squeezed lemon juice. Give it a final toss to combine.
⏱️ 1 min - 7
Serve immediately, garnished with extra Parmesan cheese and parsley if desired.