Here’s a classic Shrimp Scampi over Spaghetti recipe — buttery, garlicky, lemony, and full of flavor. It comes together fast, making it perfect for a weeknight dinner or even a date night.
🍤 Shrimp Scampi Over Spaghetti
Ingredients (Serves 4):
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12 oz spaghetti (or linguine)
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1 lb large shrimp, peeled and deveined (tails on or off)
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4 tbsp unsalted butter
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2 tbsp olive oil
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4–5 garlic cloves, minced
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1/4 tsp red pepper flakes (optional, for heat)
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1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc) or low-sodium chicken broth
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Juice of 1 lemon (about 2–3 tbsp)
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1 tsp lemon zest (optional but recommended)
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Salt and freshly ground black pepper, to taste
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2 tbsp chopped fresh parsley
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Grated Parmesan, for garnish (optional)
Instructions:
1. Cook the pasta:
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Boil a large pot of salted water. Cook spaghetti until al dente according to package instructions.
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Reserve about 1/2 cup of pasta water, then drain the pasta.
2. Sauté the shrimp:
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While pasta cooks, heat 2 tbsp butter + 2 tbsp olive oil in a large skillet over medium-high heat.
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Add shrimp in a single layer. Season with salt and pepper.
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Cook for 1–2 minutes per side, until just pink and opaque. Transfer to a plate (they’ll finish cooking in the sauce).
3. Make the scampi sauce:
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In the same skillet, lower heat to medium.
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Add garlic and red pepper flakes. Sauté for 30 seconds until fragrant (don’t burn it!).
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Pour in the white wine (or broth), scraping up any browned bits.
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Simmer for 2–3 minutes until slightly reduced.
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Stir in lemon juice and remaining 2 tbsp butter. Add lemon zest if using.
4. Combine everything:
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Return shrimp to the pan and toss to coat.
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Add cooked spaghetti and a splash of reserved pasta water to help the sauce cling.
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Toss everything together over low heat until hot and well combined.
5. Serve:
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Garnish with fresh parsley and optional Parmesan.
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Serve with crusty bread and extra lemon wedges if desired.