Name: Shrimp Scampi with Pasta - Once Upon a Chef
Brand: onceuponachef.com
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Shrimp Scampi with Pasta - Once Upon a Chef

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Shrimp scampi with pasta — fast, flavorful, and irresistibly garlicky. The perfect weeknight dinner for seafood lovers. 
Succulent shrimp bathed in a garlicky, white wine and lemon-infused butter sauce—shrimp scampi makes an excellent sauce for pasta. However, in many recipes, the pasta is more of an afterthought, left in need of more flavor and sauce. In this version, both the pasta and the shrimp share the spotlight equally. While you could certainly use any long pasta, my preference is for angel hair or capellini. The thin, delicate strands have a knack for soaking up the garlicky sauce, packing maximum flavor into every bite. 
Making shrimp scampi with pasta is fairly simple, but it’s important to watch the shrimp’s cooking time. If you cook them for too long, they can become rubbery. The trick is to take the shrimp off the heat as soon as they turn opaque and pink. Pair shrimp scampi with an arugula salad and dinner is served!
“Have made this delicious recipe a couple of times and am now training my hubby how to make it! We both love it!”
Bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to the package instructions.
Reserve 1 cup of the cooking water, then drain.
Meanwhile, heat the oil in a large skillet over medium heat. Add the shallots and cook, stirring frequently, for about 1 minute.
Stir in the garlic, red pepper flakes, and ¼ teaspoon each salt and pepper.
Add the shrimp and cook, stirring occasionally, until they are pink and just cooked through, about 3 minutes.
Transfer the shrimp to a plate.
Add the wine to the skillet and simmer until reduced by half, 3 to 4 minutes.
Add the butter, lemon juice, and lemon zest, ½ cup of the reserved cooking water, and ½ teaspoon salt. Stir until the butter is melted.
Add the drained pasta and continue to cook, tossing, until the pasta is warmed through, adding more of the reserved cooking water as needed if the pasta seems dry. Return the shrimp and any juices from the plate to the skillet and toss with the pasta.
Stir in the parsley, then taste and adjust seasoning, if necessary. Serve with lemon wedges.
Can I make shrimp scampi without wine? Yes, you can make shrimp scampi without wine. As an alternative, you can use chicken or vegetable broth with a squeeze of lemon, or just leave it out.   Can I use pre-cooked shrimp for shrimp scampi? No, pre-cooked shrimp will not work for making shrimp scampi. They have already been cooked and will become tough and overcooked when heated again, which can ruin the texture and flavor of your dish. Use fresh or thawed frozen raw shrimp for best results.  How can I prevent shrimp from becoming rubbery? To avoid rubbery shrimp, be careful not to overcook them. In this recipe, they take only a few minutes to cook. It important to take them off the heat as soon as they turn pink and opaque to prevent further cooking.  
Shrimp scampi with pasta — fast, flavorful, and irresistibly garlicky. The perfect weeknight dinner for seafood lovers. 
Bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to the package instructions. Reserve 1 cup of the cooking water, then drain.
Meanwhile, heat the oil in a large skillet over medium heat. Add the shallots and cook, stirring frequently, for about 1 minute. Add the garlic, red pepper flakes, shrimp, and ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until the shrimp are pink and just cooked through, about 3 minutes. Transfer the shrimp to a plate. Add the wine to the skillet and simmer until reduced by half, 3 to 4 minutes.
Add the butter, lemon juice and lemon zest, ½ cup of the reserved cooking water, and ½ teaspoon salt; stir until the butter is melted. Add the drained pasta and continue to cook, tossing, until the pasta is warmed through, adding more of the reserved cooking water as needed if the pasta seems dry. Return the shrimp and any juices from the plate to the skillet and toss with the pasta. Stir in the parsley, then taste and adjust seasoning, if necessary. Serve with lemon wedges.
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This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

This post may contain affiliate links. Read my full disclosure policy.
Shrimp scampi with pasta — fast, flavorful, and irresistibly garlicky. The perfect weeknight dinner for seafood lovers. 
Succulent shrimp bathed in a garlicky, white wine and lemon-infused butter sauce—shrimp scampi makes an excellent sauce for pasta. However, in many recipes, the pasta is more of an afterthought, left in need of more flavor and sauce. In this version, both the pasta and the shrimp share the spotlight equally. While you could certainly use any long pasta, my preference is for angel hair or capellini. The...

Shrimp Scampi with Pasta - Once Upon a Chef

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