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Shrimp Scampi Pasta
nibbleboard.com/recipes/shrimp-scampi-pasta
Ingredients
- 1 pound angel hair pasta
- 1¼ pounds extra-large shrimp, peeled and deveined
- ⅓ cup extra-virgin olive oil
- 6 large garlic cloves, minced
- ½ teaspoon red pepper flakes
- ¾ cup dry white wine
- 6 tablespoons unsalted butter, cut into pieces
- 3 tablespoons fresh lemon juice (1-2 lemons)
- 1 teaspoon lemon zest
- ¼ cup finely chopped fresh parsley
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Bring a large pot of generously salted water to a boil. Cook the angel hair pasta to al dente according to package directions. Reserve 1 cup of pasta cooking water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat until shimmering.
- Add the sliced shallots and cook, stirring frequently, until softened, about 1 minute.
- Add the minced garlic, red pepper flakes, shrimp, and ¼ teaspoon each salt and pepper. Cook, tossing occasionally, until the shrimp are just pink and opaque, about 3-4 minutes.
- Pour in the white wine and let it simmer for 1-2 minutes, scraping up any browned bits from the bottom of the skillet.
- Add the butter, lemon juice, lemon zest, ½ cup of reserved pasta water, and ½ teaspoon salt. Stir until the butter is fully melted and the sauce comes together.
- Add the drained pasta to the skillet and toss continuously until the pasta is well coated and has absorbed some of the sauce, about 1-2 minutes. Add more pasta water a splash at a time if the sauce looks too tight.
- Remove from heat, toss in the chopped parsley, and serve immediately with lemon wedges on the side.
Nutrition per Serving
953Calories
50gProtein
91gCarbs
41gFat
Chef Tips
- I always reserve that pasta water before draining — the starch in it is what makes the sauce silky and cling to every strand instead of pooling at the bottom of the bowl.
- Don't overcook the shrimp. Pull them when they're just barely pink through — they'll finish cooking in the sauce. Rubbery shrimp will ruin the whole dish.
- After trying both ways, I always use angel hair for this recipe. The thin strands soak up way more sauce than thicker pasta like linguine.
- No wine? Use chicken broth with an extra tablespoon of lemon juice. It won't be exactly the same, but it's still delicious.
- Leftovers reheat well in a skillet with a splash of broth or butter to loosen the sauce — don't microwave or the shrimp will turn rubbery.
Storage
Store leftovers in an airtight container in the fridge for up to 2 days. The pasta will absorb sauce as it sits, so add a splash of broth when reheating.