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Shrimp Scampi Pasta with Lemon and Garlic

A quick and easy shrimp scampi pasta dish, bursting with flavors of lemon and garlic, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta Preparation
  • 12 ounces linguine or spaghetti Use any preferred pasta type.
Shrimp and Sauce Ingredients
  • 1 pound large shrimp, peeled and deveined Fresh shrimp preferred.
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter Use plant-based butter for a vegan option.
  • 4 cloves garlic, minced Toasting the garlic enhances flavor.
  • 1/2 cup dry white wine Sauvignon Blanc or Pinot Grigio works well.
  • 1 medium lemon, zest and juice Adds brightness to the dish.
  • 1/4 teaspoon red pepper flakes Adjust based on spice preference.
  • 2 tablespoons fresh parsley, chopped For garnish.
  • to taste Salt and black pepper Flavor to preference.
  • 1 cup reserved pasta water Essential for the sauce consistency.

Method
 

Cooking the Pasta
  1. Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water and then drain.
Cooking the Shrimp
  1. Season shrimp with salt and pepper.
  2. Heat olive oil and butter in a skillet, then sauté garlic briefly until fragrant.
  3. Add shrimp and cook until pink, then remove from skillet.
Making the Sauce
  1. Pour in white wine and simmer to reduce slightly.
  2. Return shrimp to the skillet and add lemon zest, juice, and red pepper flakes.
  3. Add pasta and toss, using reserved pasta water to create a silky sauce that coats every strand.
  4. Stir in parsley and adjust seasoning before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days; can be frozen for about 2 months. Reheat with a splash of water.