Shrimp Scampi Pasta
This is a classic and flavorful dish that’s perfect for a quick and easy weeknight meal.
Ingredients:
- 1 pound shrimp, peeled and deveined (16-20 count)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup dry white wine
- 1/2 cup chicken broth (optional)
- Juice of 1 lemon
- Salt and freshly ground black pepper, to taste
- 1 pound pasta (linguine, angel hair, or fettuccine)
- 1/4 cup chopped fresh parsley
- Grated Parmesan cheese, for serving (optional)
Cooking Guide:
- Bring a large pot of salted water to a boil for the pasta. Cook according to package instructions for al dente. Reserve about 1 cup of the pasta water before draining.
- While the pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add garlic and red pepper flakes (if using) and cook for 30 seconds, until fragrant.
- Increase heat to medium-high and add shrimp. Season with salt and pepper. Cook for 2-3 minutes per side, or until pink and cooked through. Be careful not to overcook the shrimp, which can make them rubbery.
- Remove shrimp from the pan and set aside.
- Add white wine and lemon juice to the pan. Bring to a simmer and scrape up any browned bits from the bottom of the pan. Let the sauce reduce by half, for about 2-3 minutes.
- If using, add chicken broth and simmer for another minute.
- Reduce heat to low and stir in reserved pasta water, a little at a time, until the sauce reaches a desired consistency.
- Add the cooked pasta and shrimp back to the pan and toss to coat everything in the sauce.
- Remove from heat and stir in fresh parsley.
- Serve immediately with grated Parmesan cheese, if desired.
Tips:
- For a richer sauce, you can use all butter instead of a combination of olive oil and butter.
- If you don’t have white wine, you can substitute it with chicken broth or even water. However, the white wine adds a nice acidity that complements the flavors of the dish.
- Don’t overcook the shrimp! They cook quickly and can become tough if overcooked.
- If the sauce seems too thin, you can add a cornstarch slurry (mix 1 teaspoon cornstarch with 1 tablespoon of water) and cook for another minute until thickened.
- You can add other vegetables to this dish, such as cherry tomatoes, chopped broccoli, or sliced mushrooms.
- Feel free to adjust the amount of red pepper flakes to your desired spice level.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
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