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Classic Italian Shrimp Scampi Pasta Recipe

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4.7 from 116 reviews

A classic Italian Shrimp Scampi Pasta recipe featuring linguine tossed with garlic butter, white wine, fresh lemon, and perfectly seared shrimp for a bright, flavorful seafood pasta dish ready in just 30 minutes.

Ingredients

Pasta

  • 340 g Dried Linguine or Spaghetti
  • 2 Tbsp Coarse Sea Salt (for boiling water)

Shrimp and Seasoning

  • 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

  1. Mise en Place: Peel the shrimp and season lightly with salt and pepper. Mince the garlic and chop the parsley. Measure out the white wine and lemon juice. Preparation ahead is important as this dish cooks quickly.
  2. Boil the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the linguine and cook following package instructions for al dente texture.
  3. Reserve Water: Just before draining, reserve 1 cup (240 ml) of the pasta cooking water and then drain the pasta. Set it aside.
  4. Sear the Shrimp: Heat 2 Tbsp butter with olive oil in a large skillet over medium-high heat. Add shrimp in a single layer. If needed, cook in batches.
  5. Cook Quickly: Sear the shrimp 60-90 seconds per side until pink and opaque but still slightly undercooked. Remove shrimp from skillet and keep aside.
  6. Sauté Garlic: Reduce heat to medium. Add remaining 4 Tbsp butter, minced garlic, and red pepper flakes if using. Cook 60-90 seconds, stirring constantly, until fragrant, ensuring garlic does not brown or burn.
  7. Deglaze with Wine: Pour in white wine, increase heat to medium-high, and bring to a rapid simmer while scraping up browned bits from the pan. Let wine reduce by half in approximately 2 minutes.
  8. Create the Emulsion: Add reserved starchy pasta water and return to simmer. Lower heat to low. Whisk as you add lemon juice and lemon zest. The sauce will thicken slightly.
  9. Combine and Toss: Return drained pasta and shrimp with juices to skillet. Toss gently with tongs until pasta is coated and shrimp are fully cooked through, about 1 minute.
  10. Final Seasoning: Stir in chopped parsley. Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired. Serve immediately for best flavor.

Notes

  • Use large shrimp (16-20 count) for optimal tender texture and presentation.
  • Reserve pasta water is crucial to create the silky sauce consistency.
  • Do not overcook shrimp; they should be just opaque for best texture.
  • Red pepper flakes add a gentle heat but can be omitted for milder flavor.
  • Fresh lemon juice and zest brighten the sauce giving it authentic Italian vibrancy.
  • Use dry white wine such as Pinot Grigio or Sauvignon Blanc for deglazing.

Find it online: https://oliviabakes.com/classic-italian-shrimp-scampi-pasta-recipe/