Shrimp Scampi Pasta Recipe – Learn with Experts

Shrimp Scampi Pasta Recipe – Learn with Experts: Pasta topped with shrimp scampi is a dish that is not only flavorful but also irresistibly garlicky. This is the ideal dinner for seafood lovers to enjoy on a weeknight. An excellent sauce for pasta, shrimp scampi is a dish that consists of succulent shrimp that are submerged in a butter sauce that is infused with lemon essence, white wine, and garlic. In many recipes, however, the pasta is more of an afterthought, and it is left wanting more flavor and sauce to be added to it afterwards.

In this particular preparation, the pasta and the shrimp will each receive an equal amount of attention. While it is possible to use any type of long pasta, such as spaghetti, linguine, or fettuccine, my personal preference is for angel hair or capellini over other types of pasta. It is the thin, delicate strands that have the ability to absorb the garlicky sauce, thereby ensuring that each bite contains the maximum amount of flavor possible.


Shrimp Scampi Pasta Recipe – Learn with Experts

Considering that the recipe calls for a generous six cloves of garlic, now is the time to pull out your garlic press and put it to use if it has been collecting dust for a while. Preparing shrimp scampi with pasta is not overly complicated; however, it is essential to pay attention to the amount of time the shrimp are cooked. They can become rubbery if you cook them for an excessive amount of time. As soon as they become opaque and pink, it is important to remove them from the heat as soon as possible.


  • Salt
  • 1 pound (16 oz) angel hair, spaghetti, linguine, or fettuccini
  • ⅓ cup extra-virgin olive oil
  • ¾ cup thinly sliced shallots, from 2 to 3 shallots
  • 6 large cloves garlic, minced
  • ½ teaspoon red pepper flakes
  • 1¼ pounds extra-large shrimp, peeled and deveined, thawed if frozen
  • Freshly ground black pepper
  • ¾ cup dry white wine
  • 6 tablespoons unsalted butter, cut into 4 pieces
  • 3 tablespoons lemon juice plus 1 teaspoon lemon zest, from 1 to 2 lemons, plus wedges for serving
  • ¼ cup finely chopped fresh parsley

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How to make Shrimp Scampi Pasta

  • Create a boil in a large pot of water that has been salted. Following the instructions on the package, add the pasta and cook it until it reaches the al dente stage. After draining, remember to set aside one cup of the cooking water. The oil should be heated in a large skillet over medium heat while this is going on.
  • Shallots should be added and cooked for approximately one minute while being stirred frequently. Put in the shrimp, garlic, and red pepper flakes, along with a quarter teaspoon of each of salt and pepper. The shrimp should be cooked for approximately three minutes, with occasional stirring, until they are pink and just cooked through.
  • The shrimp should be transferred to a plate. Add the wine to the skillet and let it simmer for three to four minutes, or until it has reduced by half. Incorporate the butter, lemon juice and lemon zest, ½ cup of the cooking water that was set aside, and ½ teaspoon of salt into the mixture.
  • Continuously stir until the butter melts. After adding the pasta that has been drained, continue to cook it while tossing it until it is completely warmed through. If the pasta appears to be dry, add additional of the cooking water that was reserved during processing.
  • The shrimp and any juices that were on the plate should be returned to the skillet, and the pasta should be tossed with it. Stir in the parsley, then taste the dish and make any necessary adjustments to the seasoning. Place lemon wedges on the table.

Nutrition Information

  • Calories:925
  • Fat:38 g
  • Saturated fat:14 g
  • Carbohydrates:94 g
  • Sugar:6 g
  • Fiber:5 g
  • Protein:45 g
  • Sodium:187 mg
  • Cholesterol:274 mg




    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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