Classic Italian Shrimp Scampi Pasta Recipe
Classic Italian Shrimp Scampi Pasta features perfectly seared shrimp tossed with linguine in a luscious garlic, lemon, and white wine butter sauce. This quick and flavorful dish combines tender shrimp and al dente pasta with a buttery, aromatic sauce elevated by fresh parsley and a hint of red pepper flakes for a subtle kick.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Ingredients
Pasta
- 340 g Dried Linguine or Spaghetti
- 2 Tbsp Coarse Sea Salt (for boiling water)
Shrimp
- 680 g Large Shrimp (16-20 count), peeled and deveined
- 1/2 tsp Kosher Salt, plus more for seasoning
- 1/4 tsp Freshly Ground Black Pepper
Sauce
- 6 Tbsp Unsalted Butter, divided (85 g)
- 2 Tbsp Extra Virgin Olive Oil (30 ml)
- 6 cloves Garlic, finely minced
- 1/2 tsp Red Pepper Flakes (optional, for a kick)
- 120 ml Dry White Wine (e.g., Pinot Grigio or Sauvignon Blanc)
- 120 ml Reserved Pasta Water
- 2 Tbsp Fresh Lemon Juice
- 1 tsp Lemon Zest
- 1/2 cup Fresh Parsley, chopped (flat leaf Italian), plus extra for garnish
Instructions
- Mise en Place: Peel and devein the shrimp and lightly season with kosher salt and black pepper. Finely mince the garlic and chop the fresh parsley. Measure out the white wine and lemon juice precisely, as the cooking process is swift and requires all ingredients ready.
- Boil the Pasta: Bring a large pot of water heavily salted with coarse sea salt to a rolling boil. Add the linguine or spaghetti and cook according to package instructions until al dente, ensuring the pasta remains firm and slightly chewy.
- Reserve Pasta Water: Just before draining, scoop out and reserve 1 cup (240 ml) of the starchy pasta cooking water. Drain the pasta immediately and set it aside while you prepare the sauce.
- Sear the Shrimp: In a large skillet over medium-high heat, melt 2 tablespoons of butter with the extra virgin olive oil. Arrange the seasoned shrimp in a single layer and cook for 60 to 90 seconds per side until they turn pink and opaque but are still slightly undercooked. Remove and set aside to prevent overcooking.
- Sauté Garlic: Reduce heat to medium and add the remaining 4 tablespoons of butter along with the minced garlic and optional red pepper flakes to the skillet. Stir constantly for 60 to 90 seconds until the garlic becomes fragrant without browning or burning.
- Deglaze with Wine: Pour in the dry white wine and increase heat back to medium-high. Bring the mixture to a rapid simmer while scraping up any brown bits from the skillet bottom. Continue to cook until the wine reduces by half, approximately 2 minutes.
- Create the Emulsion: Add the reserved starchy pasta water and bring the sauce back to a gentle simmer. Lower the heat to low and whisk vigorously while incorporating the fresh lemon juice and lemon zest. This will slightly thicken and emulsify the sauce.
- Combine and Toss: Return the drained pasta and the undercooked shrimp along with any accumulated juices back into the skillet. Gently toss the mixture with tongs for about 1 minute until the pasta is fully coated and shrimp are perfectly cooked through.
- Final Seasoning: Stir in the chopped fresh parsley and taste the sauce. Adjust seasoning with additional kosher salt, freshly ground black pepper, or a squeeze of more lemon juice as desired. Serve immediately, garnished with extra parsley if preferred.
Notes
- Make sure not to overcook the shrimp; they should be removed from the skillet while slightly underdone to avoid becoming rubbery when finished with the pasta.
- Reserved pasta water is key for creating a silky sauce that clings well to the noodles.
- If you prefer less heat, omit the red pepper flakes.
- Use a dry white wine for optimal flavor; options like Pinot Grigio or Sauvignon Blanc work best.
- Fresh parsley adds brightness and should be added just before serving for the best flavor.
- This dish is best served immediately to enjoy the sauce at its freshest consistency.
