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Classic Italian Shrimp Scampi Pasta Recipe

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4.8 from 142 reviews

Classic Italian Shrimp Scampi Pasta features tender, juicy shrimp sautéed in a garlic, butter, and white wine sauce, tossed with al dente linguine and fresh parsley. This vibrant and flavorful dish is quick to prepare, making it perfect for a delicious weeknight dinner or a special occasion.

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 wine and lemon juice. This dish moves fast, so preparation is key.
  2. Boil the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the linguine and cook according to package directions, aiming for al dente (firm to the bite).
  3. Reserve Water: Just before draining the pasta, scoop out and reserve 1 cup (240 ml) of the starchy cooking water. Drain the pasta immediately and set aside.
  4. Sear the Shrimp: In a large skillet, melt 2 Tbsp of the butter with the olive oil over medium-high heat. Add the seasoned shrimp in a single layer (work in batches if necessary).
  5. Cook Quickly: Sear the shrimp for 60 to 90 seconds per side, until they just turn pink and opaque. Remove them from the pan while still slightly undercooked and set aside.
  6. Sauté Garlic: Reduce the heat to medium. Add the remaining 4 Tbsp of butter, minced garlic, and red pepper flakes (if using) to the skillet. Cook for 60 to 90 seconds, stirring constantly, until the garlic is fragrant without browning or burning.
  7. Deglaze with Wine: Pour in the white wine. Increase heat to medium-high and bring the wine to a rapid simmer, scraping up any brown bits (fond). Let the wine reduce by about half, approximately 2 minutes.
  8. Create the Emulsion: Pour in the reserved starchy pasta water and bring back to a simmer. Turn heat down to low and whisk vigorously while adding lemon juice and lemon zest. The sauce should begin to thicken slightly.
  9. Combine and Toss: Return the drained pasta and slightly undercooked shrimp (plus any accumulated juices) to the skillet. Toss gently with tongs until pasta is fully coated and shrimp are perfectly cooked through, about 1 minute.
  10. Final Seasoning: Stir in chopped fresh parsley. Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon juice if needed. Serve immediately.

Notes

  • Use peeled and deveined shrimp for convenience and better texture.
  • Reserve pasta water is essential to help emulsify the sauce and coat the pasta beautifully.
  • Do not overcook shrimp; they cook quickly and continue cooking slightly after removal from heat.
  • If you prefer a spicier dish, increase red pepper flakes to taste.
  • White wine can be substituted with chicken broth if preferred, but wine adds authentic flavor.
  • For gluten-free, use gluten-free pasta instead of traditional linguine.
  • Serve immediately to enjoy optimal texture and flavor.

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