Description

This delicious Shrimp Scampi Pasta recipe features tender shrimp sautéed in a garlic butter sauce with fresh lemon juice, tossed together with perfectly cooked spaghetti or linguine. It’s a quick yet elegant dish that combines rich butter, zesty lemon, and a hint of heat from red pepper flakes, garnished with fresh parsley for a burst of color and freshness. Ideal for a weeknight dinner or special occasion, this recipe is made from scratch and sure to impress.

Ingredients

Scale

Pasta

12 ounces Spaghetti or Linguine (Long, thin noodles perfect for twirling.)

Shrimp and Sauce

1 pound Fresh Shrimp (Peeled and deveined, firm with a slight sheen.)
4-5 cloves Garlic (Minced for robust flavor.)
4 tablespoons Unsalted Butter (Enhances richness and emulsifies the sauce.)
2 tablespoons Olive Oil (Extra virgin, adds depth and prevents burning.)
2 tablespoons Lemon Juice (Freshly squeezed for brightness.)
pinch Red Pepper Flakes (Adjust to taste for heat.)
Salt and Pepper (To taste.)
1/4 cup Fresh Parsley (Chopped for garnish.)

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Instructions

Cook the Pasta: Fill a large pot with water and bring it to a rolling boil. Add a generous amount of salt and then add 12 ounces of spaghetti or linguine. Cook according to package instructions until al dente, about 8-10 minutes.
Prepare the Shrimp: Rinse 1 pound of fresh shrimp under cold water and pat dry. Season lightly with salt and pepper.
Sauté Garlic: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Cook the Shrimp: Add the seasoned shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and opaque, indicating they are fully cooked.
Add Butter: Reduce heat to low and add 4 tablespoons of unsalted butter to the skillet. Allow it to melt completely, blending with the shrimp and garlic to form the base of the sauce.
Add Lemon Juice: Squeeze in the juice of one lemon and stir well to incorporate the fresh, bright flavor into the sauce.
Combine Pasta and Sauce: Reserve 1 cup of pasta cooking water, then drain the pasta. Add the drained pasta directly to the skillet with the shrimp and sauce.
Toss the Pasta: Toss the pasta in the skillet, coating it thoroughly with the sauce. Add reserved pasta water a little at a time if needed to loosen the sauce and ensure every strand is well coated.
Season and Garnish: Sprinkle chopped parsley and red pepper flakes over the pasta. Mix thoroughly and adjust seasoning with salt and pepper to taste.
Serve: Serve immediately, garnished with additional fresh parsley for color and freshness.

Notes

You can substitute linguine for spaghetti or any long pasta you prefer.
Do not overcook the shrimp; they cook quickly and will become rubbery if overdone.
Reserve pasta water to help the sauce adhere better to the noodles.
Adjust red pepper flakes according to your spice preference.
For a richer flavor, you may add a splash of white wine when adding butter (optional).