Oooh, solid choice 😄🍤
Here’s a classic shrimp scampi pasta that’s fast, buttery, garlicky, and restaurant-level good.
🍤 Shrimp Scampi Pasta
Ingredients
- 8 oz (225 g) pasta (linguine or spaghetti = perfect)
- 1 lb (450 g) shrimp, peeled & deveined
- 4 tbsp butter
- 2 tbsp olive oil
- 4–5 cloves garlic, minced
- ½ tsp red pepper flakes (optional)
- ½ cup dry white wine (or chicken broth)
- Juice of 1 lemon + zest (optional but 🔥)
- Salt & black pepper
- ¼ cup grated Parmesan
- Fresh parsley, chopped
Instructions
- Cook the pasta
Boil in well-salted water until al dente. Reserve ½ cup pasta water, then drain. - Season the shrimp
Pat dry. Season with salt and pepper. - Cook shrimp
Heat olive oil + 1 tbsp butter in a large pan over medium-high heat.
Add shrimp in a single layer; cook 1–2 min per side until pink. Remove and set aside. - Build the scampi sauce
Lower heat to medium. Add remaining butter, garlic, and red pepper flakes.
Sauté 30 seconds (don’t burn the garlic). - Deglaze
Pour in white wine. Simmer 2–3 minutes until slightly reduced. - Bring it together
Add lemon juice, shrimp, pasta, and a splash of pasta water. Toss to coat. - Finish
Add Parmesan and parsley. Adjust salt, pepper, and lemon to taste.
Serve hot 😍
Pro tips 👌
- Don’t overcook shrimp — rubbery shrimp = heartbreak.
- Want it richer? Add 2 tbsp heavy cream at the end.
- Want it lighter? Skip Parmesan, add more lemon & parsley.
- No wine? Chicken broth + extra lemon works great.
If you want a creamy version, garlic-butter only, or a 30-minute one-pan shortcut, I’ve got you.
