Perfect Garlic Lemon Shrimp Scampi Pasta
Indulge in succulent shrimp tossed with perfectly cooked pasta, all coated in a delightful garlic-lemon sauce for a restaurant-quality dish at home.
Ingredients
For the Pasta
- 1 pound linguine or spaghetti
For the Sauce
- ½ cup unsalted butter
- 4 cloves garlic, minced
- ¼ cup dry white wine
- ¼ cup fresh lemon juice
- ¼ cup chopped fresh parsley
- ½ teaspoon red pepper flakes optional
- Salt to taste
- Freshly ground black pepper to taste
For the Shrimp
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- Grated Parmesan cheese for serving
Instructions
Preparation
- Prep your workspace and gather all ingredients and equipment including a pot for boiling pasta and a large skillet for the sauce.
- Bring a large pot of salted water to a rolling boil. Add the linguine or spaghetti and cook according to package directions until al dente.
- Before draining, take about 1 cup of the starchy pasta water and set it aside.
- In a large skillet over medium heat, melt the unsalted butter.
- Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.
- Pour in the dry white wine and fresh lemon juice. Raise the heat slightly and cook for 2-3 minutes until the alcohol evaporates.
- Add the chopped fresh parsley and red pepper flakes (if desired). Season with salt and pepper.
- In another skillet, heat olive oil over medium-high heat and add the shrimp. Cook for 1-2 minutes on each side until pink and opaque.
- Add the drained pasta to the skillet with the garlic-lemon sauce. Toss to combine, adding reserved pasta water as needed.
- Serve immediately, topped with grated Parmesan cheese and extra parsley if desired.
Notes
To store leftovers, refrigerate in an airtight container for 3-4 days. Can freeze for up to 3 months, but the shrimp’s texture may change. Reheat gently on the stovetop.