Shrimp Scampi is a fave of my son when we go out to eat, but it’s so easy to make at home we enjoy it here all the time as well. I keep a bag of shrimp in the freezer frequently, and lemons, garlic, white wine and fresh parsley are usually hanging around in my kitchen. So this dish is an easy breezy one to whip up.
If using frozen shrimp, be sure to defrost.
I advise spending an extra dollar or two on peeled and deveined shrimp if you are short on time. Be sure to keep a watchful eye on the shrimp while cooking so they don’t turn to rubber. Eek.
Shrimp Scampi
Course: MainCuisine: ItalianDifficulty: Easy4
servings15
minutes25
minutesIngredients
2 lbs. large shrimp, cleaned, peeled and deveined
3/4 lb. thin spaghetti
3 Tbsp. butter
1 Tbsp. olive oil
8 garlic cloves, thinly sliced
½ tsp. red pepper flakes (or to taste)
Zest and juice of 1 lemon
½ cup white wine
3 or more ladles of pasta water
Salt and pepper to taste
¼ cup fresh flat-leaf parsley, chopped
Directions
- In a large bowl, season shrimp with salt and pepper. Toss.
- Meanwhile, bring a large pot of water to a boil and cook pasta according to package instructions.
- In a large, wide pan, melt butter and olive oil over medium heat. Add garlic slices, lemon zest and red pepper flakes. Cook for about three minutes until fragrant.
- Add the shrimp. Cook over medium high heat for about 4-5 minutes, tossing frequently.
- Add lemon juice and white wine.
- Add three ladles of pasta water. Bring mixture to a low simmer. Taste for seasoning.
- Using a spider ladle, transfer cooked thin spaghetti into pot with shrimp mixture. Toss through. You may add an extra drizzle of olive oil or another ladle of pasta water if you like. Add parsley and toss.
- Serve straight away with Parmesan cheese, if desired.
