Description
Tender shrimp sautéed in a garlicky, lemony butter‑wine sauce and tossed with al dente spaghetti—classic, restaurant‑style scampi comfort.
Ingredients
- 8 oz (225 g) spaghetti (or linguine/angel hair)
- 1 lb (450 g) large shrimp, peeled, deveined
- 3 Tbsp unsalted butter
- 2 Tbsp extra‑virgin olive oil
- 2 shallots or ½ small onion, finely diced
- 4–6 cloves garlic, minced
- ¼–½ tsp red pepper flakes (optional)
- ½ cup dry white wine (Pinot Grigio or Sauvignon Blanc)
- Juice of 1 lemon (~3 Tbsp) + 1 tsp lemon zest
- ¼ cup chopped fresh parsley
- Salt & freshly ground black pepper, to taste
- Up to 1 cup reserved pasta cooking water
Instructions
- Cook pasta in a large pot of generously salted boiling water until al dente. Reserve 1 cup pasta water, then drain.
- While pasta cooks, heat olive oil + 1 Tbsp butter in a large skillet over medium heat. Add shallots and sauté until translucent (~2 min).
- Add garlic and red pepper flakes, cook 1 min until fragrant.
- Season shrimp with salt & pepper, add to skillet. Cook until pink and just done (~2–3 min), then remove shrimp to a plate.
- Pour in white wine and lemon juice, deglaze skillet, scraping up browned bits. Simmer until reduced by half (~3–4 min).
- Stir in remaining 2 Tbsp butter and lemon zest until sauce is silky.
- Add drained pasta to skillet. Toss with sauce, shrimp, parsley, and up to 1 cup pasta water until evenly coated and saucy.
- Adjust seasoning with salt/pepper. Serve immediately topped with extra parsley and lemon wedges.
Notes
- Reserving pasta water helps emulsify and loosen the sauce :contentReference[oaicite:0]{index=0}.
- Cooking shrimp separately ensures they stay tender and juicy :contentReference[oaicite:1]{index=1}.
- Use a good-quality dry white wine; broth can substitute if preferred :contentReference[oaicite:2]{index=2}.
- Don’t overcook garlic—add after shallots to prevent burning :contentReference[oaicite:3]{index=3}.
- This dish comes together in ~20–25 minutes—ideal for a speedy yet elegant dinner :contentReference[oaicite:4]{index=4}.
- Leftovers keep in fridge for up to 2 days. Reheat gently with a splash of pasta water or broth.