Shrimp Scampi Pasta
It combines the natural sweetness of shrimp with the tangy and rich flavors of lemon, garlic, and white wine, creating a deliciously satisfying meal.
Equipment
- Large pot
- Large skillet
- Colander
- Zester
- Measuring spoons and cups
- Cutting board and knife
Ingredients
- 1 pound large shrimp, deveined and peeled, tails on
- 4 cloves minced garlic
- 2 tablespoons olive oil
- 12 ounces spaghetti pasta
- salt to taste
- 1/2 teaspoon red chili pepper flakes
- 1 teaspoon Italian seasoning
- 2 tablespoons lemon juice
- zest of one lemon
- 1 tablespoon minced shallots
- 1/2 cup dry white wine, like Sauvignon Blanc or Pinot Grigio
- 4 tablespoons unsalted butter
- Fresh chopped parsley, for garnish
- Grated Parmesan cheese, for garnish
Instructions
- COOK THE PASTA: Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- SAUTE THE SHRIMP: In a large skillet, heat olive oil over medium heat. Add minced garlic and shallots, sauteing until fragrant, about 1-2 minutes. Add shrimp, season with salt, red chili pepper flakes, and Italian seasoning. Cook until shrimp are pink and opaque, about 2-3 minutes per side. Remove shrimp from the skillet and set aside.
- PREPARE THE SAUCE: In the same skillet, add butter and let it melt. Pour in the white wine, lemon juice, and zest, and bring to a simmer. Let it cook for about 2-3 minutes until slightly reduced.
- COMBINE: Return the shrimp to the skillet, along with the cooked spaghetti. Toss everything together, ensuring the pasta is well coated with the sauce. If the mixture seems dry, add reserved pasta water as needed.
- GARNISH AND SERVE: Remove from the heat and garnish with fresh chopped parsley and grated Parmesan cheese. Serve immediately.