Classic Italian Shrimp Scampi Pasta Recipe

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Warm & Familiar Classic Italian Shrimp Scampi Pasta Recipe

There’s something truly magical about the first rich, buttery bite of shrimp scampi pasta — that fragrant blend of garlic and lemon awakening your senses and promising comfort. I love how this Classic Italian Shrimp Scampi Pasta Recipe walks the perfect line between indulgence and simplicity, turning simple pantry staples into a dish that feels like a celebration.

Whenever I make this, I’m reminded of cozy dinners with friends, the sound of linguine swirling in the pot, the slight sizzle of shrimp in the pan, and the warmth that comes from a well-made sauce clinging to every strand of pasta. You’ll notice just how little you need to make something truly special — fresh lemon, a good white wine, and the right butter to wine ratio make all the difference.

By the time you finish this recipe, you’ll have a velvety, citrus-kissed sauce combining with tender shrimp and perfectly al dente pasta. It’s a meal that feels both classic and comforting, one you’ll want to return to again and again.

Ingredient Breakdown

• 340 g Dried Linguine or Spaghetti: The noodles carry the sauce beautifully; choose linguine for a classic touch or spaghetti for a familiar feel.
• 2 Tbsp Coarse Sea Salt: Salting pasta water enhances all the flavors; never skip this step!
• 680 g Large Shrimp (16-20 count), peeled and deveined: Sweet, tender, and the star protein; opt for fresh if possible, frozen works well too.
• 1/2 tsp Kosher Salt + extra: Simple seasoning to deepen flavor without overpowering.
• 1/4 tsp Freshly Ground Black Pepper: Mild heat and aroma that complements garlic and lemon.
• 6 Tbsp Unsalted Butter, divided: Adds richness and a velvety texture; unsalted lets you control seasoning.
• 2 Tbsp Extra Virgin Olive Oil: For searing shrimp and balancing butter’s richness with fruity notes.
• 6 cloves Garlic, finely minced: Essential for that fragrant punch; avoid large chunks to prevent bitterness.
• 1/2 tsp Red Pepper Flakes (optional): Adds a subtle kick if you like a little heat.
• 120 ml Dry White Wine: Brightens the sauce and deglazes pan; Pinot Grigio or Sauvignon Blanc work wonderfully.
• 120 ml Reserved Pasta Water: The secret to silky sauce — natural starch binds buttery and liquid components.
• 2 Tbsp Fresh Lemon Juice: Provides zesty brightness that lifts the whole dish.
• 1 tsp Lemon Zest: Concentrated citrus oils add a fresh fragrance beyond juice.
• 1/2 cup Fresh Parsley, chopped: Herbaceous color and balance; flat-leaf Italian parsley is classic.

Before You Start

Preparation here will save you from scrambling. Peel and season your shrimp, mince garlic just right (don’t go too chunky), and chop that parsley finely. Measure liquids so you’re ready to pour—this recipe moves quickly once the cooking begins. Having everything “mise en place” ensures you stay calm and focused.

How to Make Classic Italian Shrimp Scampi Pasta Recipe

1. Mise en Place: Start by seasoning your peeled shrimp lightly with kosher salt and black pepper. Mince your garlic finely and chop the parsley so it’s ready to add at the end. Measure out your wine and lemon juice too—this will keep you smooth in the cook phase.
2. Boil the Pasta: Bring a large pot of water to a rapid boil, salt it generously with coarse sea salt until it tastes like the sea itself. Add your linguine and cook until al dente. You’ll want a firm bite to hold up against the buttery sauce without getting mushy.
3. Reserve the Pasta Water: Before draining, ladle out about a cup of the starchy cooking water. This salty, slightly thick water is pure gold for loosening up the sauce and helping it cling to the noodles.
4. Sear the Shrimp: Heat 2 tablespoons of butter with olive oil in a large skillet over medium-high heat. Add shrimp in a single layer—don’t overcrowd, or they’ll steam instead of sear. Cook each side for about 60-90 seconds until they turn pink but still have a hint of translucence.
5. Remove Shrimp: Taking shrimp off the heat while they’re just undercooked prevents rubberiness later. Set aside to finish cooking once reintroduced to the sauce.

6. Sauté Garlic: Lower heat to medium and add remaining butter, garlic, and optional red pepper flakes. Stir continuously for 60-90 seconds until garlic’s fragrance fills your kitchen—avoid browning it to prevent bitterness.
7. Deglaze with Wine: Pour in the dry white wine and increase heat to medium-high. Scrape up the flavorful brown bits stuck to the pan (fond). Let the wine reduce by about half—this concentrates flavor and cooks off alcohol.
8. Create the Emulsion: Add your reserved starchy pasta water, simmer briefly, then lower heat. Whisk in fresh lemon juice and zest while stirring continuously. This process thickens the sauce to a luxurious, velvety consistency.
9. Combine and Toss: Add drained pasta and shrimp back into the skillet along with any shrimp juices. Toss gently with tongs until every strand is glossy and coated, and the shrimp are perfectly cooked through (about 1 minute).
10. Final Seasoning: Fold in the bright parsley. Taste and adjust seasoning—sometimes a pinch more salt or a squeeze of lemon juice makes all the difference. Serve immediately for that fresh, lively flavor and texture.

Flavor Variations for Classic Italian Shrimp Scampi Pasta Recipe

• Spicy Kick: Increase red pepper flakes to 1 tsp or add a dash of cayenne for heat lovers.
• Garlic Lovers: Roast garlic beforehand for a sweeter, more mellow garlic aroma.
• Herb Swap: Use basil or tarragon instead of parsley for a fresh twist on classic flavors.
• Veggie Boost: Toss in sautéed cherry tomatoes or asparagus tips to add color and texture.
• Cheesy Finish: Sprinkle freshly grated Pecorino Romano or Parmesan over the top just before serving.
• Non-Alcoholic: Substitute dry white wine with low-sodium chicken broth and a teaspoon of white wine vinegar for that tang.

Storage, Freezer & Reheat Tips

• Refrigerate: Store leftovers in an airtight container for up to 3 days. The pasta may absorb more sauce, so add a splash of olive oil or reserved pasta water when reheating.
• Freeze: Not ideal due to delicate shrimp texture, but if necessary, freeze for up to 1 month. Thaw gently and reheat quickly on low heat with a little broth or olive oil.
• Reheat: Use a skillet over medium-low heat for the best texture, stirring frequently. Avoid microwaving as it can make shrimp rubbery and pasta mushy.
• Freshen Up: A quick squeeze of fresh lemon juice before serving brightens reheated leftovers beautifully.

Classic Italian Shrimp Scampi Pasta Recipe FAQs

• Can I use frozen shrimp? Absolutely! Just thaw them completely and pat dry to avoid excess moisture during searing.
• What if I don’t have white wine? Substitute with low-sodium chicken broth plus a splash of white wine vinegar or lemon juice.
• How do I know when pasta is al dente? It should be tender but still firm when bitten — not mushy or hard in the center.
• Why do I reserve pasta water? The starchy water helps emulsify the sauce, making it silky and enabling it to cling to the noodles better.
• Can I make this dish gluten-free? Yes, swap linguine or spaghetti with your favorite gluten-free pasta, but cook timing may vary.

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