Spicy Garlic Shrimp Scampi Pasta
Spicy Garlic Shrimp Scampi Pasta
Ingredients
For the Pasta
- 1 pound linguine
- 1 tablespoon kosher salt, for pasta water
- 1 tablespoon olive oil, for pasta water, optional
For the Spicy Garlic Shrimp Scampi
- 1 1/2 pounds large shrimp, peeled, deveined, tails on or off
- 1/4 cup unsalted butter, divided
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped, plus extra for garnish
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For Serving (Optional)
- 1/4 cup Parmesan cheese, freshly grated
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 cooking water. Drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta is cooking, prepare the shrimp. Pat the shrimp dry with paper towels. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
⏱️ 5 min
- 3
In a large skillet or Dutch oven, melt 2 tablespoons of the unsalted butter with the 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 4
Increase the heat to medium-high. Add the seasoned shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, until the shrimp turn pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the skillet and set aside.
⏱️ 4 min
- 5
Deglaze the skillet by pouring in the dry white wine. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and cook for 1-2 minutes until the wine has reduced slightly.
⏱️ 2 min
- 6
Stir in the fresh lemon juice, the remaining 2 tablespoons of unsalted butter, and 1/4 cup chopped fresh parsley. Stir until the butter is melted and the sauce is well combined.
⏱️ 1 min
- 7
Add the cooked linguine and the cooked shrimp back into the skillet with the sauce. Toss everything together to coat the pasta and shrimp evenly. If the sauce seems too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 3 min
- 8
Serve immediately, garnished with freshly grated Parmesan cheese and extra chopped fresh parsley, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Garlic Shrimp Scampi Pasta
Ingredients
For the Pasta
- 1 pound linguine
- 1 tablespoon kosher salt, for pasta water
- 1 tablespoon olive oil, for pasta water, optional
For the Spicy Garlic Shrimp Scampi
- 1 1/2 pounds large shrimp, peeled, deveined, tails on or off
- 1/4 cup unsalted butter, divided
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped, plus extra for garnish
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For Serving (Optional)
- 1/4 cup Parmesan cheese, freshly grated
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 cooking water. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta is cooking, prepare the shrimp. Pat the shrimp dry with paper towels. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
⏱️ 5 min - 3
In a large skillet or Dutch oven, melt 2 tablespoons of the unsalted butter with the 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 4
Increase the heat to medium-high. Add the seasoned shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, until the shrimp turn pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the skillet and set aside.
⏱️ 4 min - 5
Deglaze the skillet by pouring in the dry white wine. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and cook for 1-2 minutes until the wine has reduced slightly.
⏱️ 2 min - 6
Stir in the fresh lemon juice, the remaining 2 tablespoons of unsalted butter, and 1/4 cup chopped fresh parsley. Stir until the butter is melted and the sauce is well combined.
⏱️ 1 min - 7
Add the cooked linguine and the cooked shrimp back into the skillet with the sauce. Toss everything together to coat the pasta and shrimp evenly. If the sauce seems too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 3 min - 8
Serve immediately, garnished with freshly grated Parmesan cheese and extra chopped fresh parsley, if desired.
⏱️ 1 min