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Quick Garlic Butter Shrimp Scampi Pasta

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A 15-minute pasta dinner featuring succulent shrimp in a rich garlic butter sauce with lemon and red pepper flakes. This quick and easy recipe proves you don’t need hours to create a restaurant-quality meal that the whole family will love.

Ingredients

Scale
  • 12 oz (340g) linguine or spaghetti
  • 1 lb (450g) raw shrimp, peeled and deveined
  • 4 tablespoons (56g) unsalted butter
  • 6 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup (120ml) dry white wine
  • 1/3 cup (80ml) fresh lemon juice
  • 1/2 teaspoon salt, plus more for pasta water
  • 1/4 teaspoon black pepper
  • 1/3 cup (15g) fresh parsley, chopped
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 cup (60ml) pasta water, reserved

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add 2 tablespoons of salt per gallon of water. Drop in the linguine and cook according to package directions until al dente (usually 8-10 minutes).
  2. While the pasta cooks, pat the shrimp dry with paper towels. Season them lightly with salt and pepper.
  3. Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the shrimp in a single layer. Cook for 90 seconds per side until they turn pink and opaque with a slight golden crust. Transfer to a plate.
  4. Reduce the heat to medium and add the remaining 2 tablespoons of butter. Toss in the minced garlic and red pepper flakes. Stir constantly for 30-45 seconds until the garlic is fragrant but not brown.
  5. Pour in the white wine and lemon juice. Scrape up any browned bits from the bottom of the pan. Let it bubble and reduce for about 2 minutes until it thickens slightly.
  6. Right before draining the pasta, scoop out 1 cup of the starchy pasta water. Set it aside. Drain the linguine but don’t rinse it.
  7. Add the drained pasta directly to the skillet with the sauce. Toss everything together with tongs, adding the reserved pasta water 1/4 cup at a time until the sauce coats the noodles in a silky, emulsified layer (about 1/2 cup total).
  8. Return the cooked shrimp to the pan. Toss gently to combine and warm the shrimp through—about 30 seconds.
  9. Remove from heat and stir in the fresh parsley and half the Parmesan cheese. Taste and adjust salt and pepper as needed.
  10. Divide among warm bowls and top with the remaining Parmesan. Serve immediately with lemon wedges on the side.

Notes

Cook shrimp separately from the sauce for 90 seconds per side to prevent rubberiness. Finish pasta in the garlic butter pan with a splash of pasta water for an emulsified sauce. Use cold butter cut into small cubes for better emulsification. Taste as you go and adjust lemon, salt, and red pepper flakes to preference.

Nutrition

Keywords: shrimp scampi, garlic butter shrimp, quick pasta dinner, 15-minute meal, weeknight dinner, seafood pasta, easy shrimp recipe

Find it online: https://yumbelle.com/quick-garlic-butter-shrimp-scampi-pasta-best-15-minute-dinner/